“Stop buying cheese in the United States unless you know the local source. Here’s why: 90% of the cheese in the U.S. uses a rennet—it’s something that they use in the manufacturing of cheese—that is a ...

There is magic happening in my kitchen, though not everyone appreciates the subtleties of souring, curdling and fermenting milk as a hobby. That's their loss. Instead of appreciating the two young ...

Lyre-shaped blades sweep through just-cultured milk that’s been coagulated with rennet to the consistency of pudding. The sharp strings cut the curd. Cheesemaker Nicolas Schmoutz encourages visitors ...

Milk‐clotting enzymes (MCEs) are pivotal biocatalysts in the dairy industry, serving as alternatives to traditional calf rennet in cheese production. These enzymes act through the specific hydrolysis ...

Is cottage cheese really better – and healthier – than ricotta? We break down the differences in nutrition, taste and cooking uses.

If you’re looking to learn How to Make Cheese, you’ve come to the right place. Cheese is one of those foods that can make just about anything taste better. Whether it’s sharp and tangy like ...

The cheese was dug up with mummified human remains in the Xinjiang region of China and offers insights into the origins of the dairy product known as kefir. By Kate Golembiewski Around 3,600 years ago ...