Cheese Actually Isn’t Bad for You
Don’t feel sheepish reaching for that manchego. Cheese doesn’t deserve its unhealthy reputation......»»
Science takes guesswork out of cheese production and reduces waste
Making cheese leaves a lot to chance as a batch could be ripened for months or even years before a problem is discovered, which could send a prized batch of cheddar to be sold off cheap as an ingredient for processed cheese......»»
Reducing salt in Parmigiano Reggiano cheese might not negatively affect its flavor
Aged cheeses pack a punch of nutty, sharp flavor. Before they're fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However, the high salt content in brined cheeses deters some consumers. Now, researche.....»»
Cheese Actually Isn’t Bad for You
Don’t feel sheepish reaching for that manchego. Cheese doesn’t deserve its unhealthy reputation......»»
After raising $150 million in equity and debt, Nature’s Fynd opens its fungus food for pre-orders
Nature’s Fynd, the food technology company with a new food offering cultivated from fungus found in the wilds of Yellowstone National Park, is releasing its first products for pre-order. Pitching both a non-dairy cream cheese and meatless breakfa.....»»
The best oven ranges of 2021
Whether you're an amazing cook managing gourmet meals or just mastering grilled cheese, we have the best oven ranges for your home. Check out our top picks......»»
Decline in grazing practices threatens the existence of a Basque cheese
The multidisciplinary research group Lactiker - Quality and Safety of Foods from Animal Origin, which is attached to the University of the Basque Country (UPV/EHU), is working on (among other things) characterizing the biochemical, microbiological an.....»»
AI-Enabled Cheetos Offer Promise of the Perfect Puff
Microsoft says in a blog post that PepsiCo is using their Project Bonsai "machine teaching" service to "help ensure its Cheetos cheese-puff snacks all have the same texture, crunch and shape," reports The Wall Street Journal. From the blog post: Peps.....»»