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 ...

In natural cheese making, life begins at 40. At least that’s the temperature at which the aging process can occur. However, as with winemaking, if temperature conditions aren’t just right, aging will ...

There's a new reason to steer clear of raw cheese: New research shows it can harbor the infectious bird flu virus for months. "There is a risk of infection," lead study author Dr. Diego Diel, an ...

The FDA issued a statement in response to a letter from DATCP Secretary Ben Brancel regarding the long standing practice of cheese makers using wooden boards to age their product. Working with ...