Tag: "cheese"
Try This at Home: The Chemistry of Fresh Cheese
You can make cheese at home with some milk and a little bit of chemistry. Here's how.
Post on May 16, 2012 by Melissae Fellet from QUEST Northern California
Producer's Notes: The Science & Art of Cheese
Today, it’s hard to pin down exactly how many different cheeses exist in the world. As Professor Bart Weimer of UC Davis said in “The Science of Cheese” story, “cheese is evolving.”
Post on May 17, 2011 by Sheraz Sadiq
Local Cheese Makers Fear a Raw Deal
Pasteurization may kill microbes like e.coli, but, they say, it also kills a cheese’s terroir, the unique taste associated with a particular place.
Post on Feb 04, 2011 by Amy Standen
