“Stop buying cheese in the United States unless you know the local source. Here’s why: 90% of the cheese in the U.S. uses a rennet—it’s something that they use in the manufacturing of cheese—that is a ...

In this episode of In The Kitchen With Matt, I will show you how to make mozzarella cheese with 2 ingredients and without Rennet. This homemade mozzarella cheese recipe is awesome. I love homemade ...

In this episode of In The Kitchen With Matt, I will show you how to make homemade mozzarella cheese from milk powder. This ...

From a simple mozzarella to the funkiest epoisses, the world of cheese is nearly endless. These are the types of cheese you ...

Just like potato chips, once you start eating cheese curds, it’s difficult to stop. As the youngest version of cheese, they ...

Every September, dairy farmers herd cattle from high-alpine pastures back to the villages where they reside for the winter ...

Most of the fat in milk (around 99%) is in the form of triglycerides. Triglyceride molecules consist of a glycerol backbone with three fatty acids attached (or esterified) to it (hence the name “tri” ...

Discover how this overlooked part of Parmesan cheese transforms soups with savory, nutty flavor while cutting food waste.

Milk‐clotting enzymes (MCEs) are pivotal biocatalysts in the dairy industry, serving as alternatives to traditional calf rennet in cheese production. These enzymes act through the specific hydrolysis ...

Members of the Narberth and District Probus Club recently enjoyed a guided tour of Pant Mawr Cheese Farm, Rosebush.