The Science of Sustainability

Tag: cheese

From Cheese to Energy

From Cheese to Energy

Wisconsin produces a quarter of all the cheese made in the United States. Since only about ten percent of the milk becomes cheese, there is an abundance of milky-water waste. Comstock Creamery and GreenWhey Energy have teamed up to turn this wastewater into natural gas and electricity.

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Try This at Home: The Chemistry of Fresh 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.

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The Science & Art of Cheese

The Science & Art of Cheese

Cheese. It comes in more than 2,000 varieties — hard, soft, fresh and aged – and it's been with us for thousands of years. Take a journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.

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Web Extra: The Terroir of Cheese

Web Extra: The Terroir of Cheese

Watch this QUEST web extra to learn how "terroir" – or the characteristics of a specific region such as its climate, soil and topography – indelibly influences the production of award-winning, artisan cheese.

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Producer's Notes: The Science & Art of Cheese

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.”

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Local Cheese Makers Fear a Raw Deal

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.

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