The Science of Sustainability

Tag: cheese

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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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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