The ancient craft of cheese-making holds many surprises when it comes to methods that shape the flavors and textures of different varieties. One intriguing tradition involves deliberately introducing ...

By the early 1950s, the company added an additional plant and bought nearly 50 million pounds of milk each year. The Harrison ...

As the cheesemakers won yearly prizes for their recipes and expanded products during Fisher Cheese’s last two decades, the ...

Apr. 1—New Mexico is home to multiple national laboratories and is the second-largest oil-producing state in the country. There are thriving space and technology ecosystems here. A perhaps lesser ...

Master cheesemaker, Pam Hodgson, hard at work at Sartori Cheese in Plymouth, Wis. Cheese. We love it here in Wisconsin, and the numbers back this fact up. If Wisconsin was a country, we would rank ...

Cheese is a relatively simple food. It's made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

Swiss cheese gets its characteristic holes from the emission of gas by prokaryotic bacteria. Inside of the Young’s Jersey Dairy in Yellow Springs, shelves of cheese curds dripped excess moisture onto ...