"For cheesemaking, rennet helps to form firm curds and is crucial in finding the right texture for your cheese," the ...

“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 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 ...

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 ...

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” ...

It is invariably the most challenging category for participants in the cheese tastings and classes I host, while one ...

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 ...