Giving good bacteria an edge in making cheese

When unpasteurized milk is used to make cheese, the result is a product with more complex flavors, meaning many consumers seek out cheese made from "raw" milk. However, if the milk was contaminated, the cheese it's used for ...

Taming the wild cheese fungus

The flavors of fermented foods are heavily shaped by the fungi that grow on them, but the evolutionary origins of those fungi aren't well understood. Experimental findings published this week in mBio offer microbiologists ...

A scientific method for perfect fondue

Cheese fondue is an icon of Swiss cuisine and a dinner party staple. While it may seem like a simple dish, getting the texture right can be a challenge for optimal mouthfeel, dipping and flavor release. This requires the ...

Making fermented dairy products taste better

Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach for the faster identification of flavor-giving ...

Evidence of 7,200-year-old cheese making found on the Dalmatian Coast

Analysis of fatty residue in pottery from the Dalmatian Coast of Croatia revealed evidence of fermented dairy products—soft cheeses and yogurts—from about 7,200 years ago, according to an international team of researchers.

World's oldest cheese found in Egyptian tomb

Aging usually improves the flavor of cheese, but that's not why some very old cheese discovered in an Egyptian tomb is drawing attention. Instead, it's thought to be the most ancient solid cheese ever found, according to ...

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