If you’re the type with enough self-restraint to allow cheese to stay in the fridge for a while, you might be alarmed by the fact that it’s turned pink. Not to worry. It’s probably due to a harmless, and ancient, additive.
It used to be that making cheese meant killing cows. Young cows, specifically—a few days old, at most. The stomach of an unweaned calf produces enzymes that turn liquid milk into good, hard, flavorful cheeses like Parmesan and Cheddar. These enzymes, called rennet, are secreted by mucous membranes that line the calf’s…
The holes in Swiss cheese lend it a very distinctive appearance. But new analysis reveals that they’re not a result of gas produced bacteria in the cheese, or cheeky nibbling by mice—but something else entirely.
There’s something really gorgeous (seriously, not a joke) about making mozzarella. The sheen of the cheese, the perfect shape of the mozz balls, the milky water, the look of the texture, the imagination of it when it’s done. It’s a really beautiful cheese. Here’s how artisanal mozzarella is made in Italy.
I've seen the future and it's not 3D printing, it's 3D Easy Cheese printing. That is, an Easy Cheese canister is taken and made to splooge out the golden orange yellow scientific miracle substance that is Easy Cheese like a 3D printer would print out objects. It fails spectacularly and hilariously and satirically…
Because I'm an uncultured American whose definition of cheese is Velveeta and whose idea of bread begins and ends with wonderment, I could never dream up the magic that is a Raclette. I would never be so bold to melt a wheel of cheese and be so daring to spread that gooey goodness onto toast.
I'm just posting this for two reasons. Because I find it fascinating from beginning to end—I just couldn't stop watching him prepping the cheese wheel to break it open—and because I just discovered there's a thing called Channel Cheese TV on YouTube. An entire channel about cheese! I'm doomed.
In parts of Europe, where cheese is taken seriously as a source of national pride, entire labs are devoted to spotting knockoff Emmental and Gruyere. Switzerland has what may be the most impressive strategy yet: secret cocktails of bacteria, sent only to licensed cheesemakers, that work as living biological tracers.
Everybody knows that pizza is delicious, but did you know that there's a science to getting that perfectly browned-but-not-too-brown, moist-but-not-oily, haphazard-but-also-uniform arrangement of peaks and valleys for the blistered cheese that rests on top of a pizza?
There's nothing quite like a nice, aged cheese, but even the most adventurous cheese connoisseurs would be put off by a recent discovery from an an ancient Chinese tomb. Archaeologists uncovered perfectly preserved mummies whose chests were sprinkled with extra aged, 3,5000-year-old cheese—the world's oldest cheese by…
As the country's largest producer of cheese, Wisconsin is also the country's largest producer of cheese waste. But why think of that as a bad thing? In the hands of some enterprising Wisconsinites, what was once wastewater is now electricity. This is, after all, the same state that's using salty cheese brine to de-ice…
Instead of churning out instant photos, this Polaroid has had its camera guts removed and replaced with a simple cheese slicer. For $10, it still produces fond memories, but instead of a baby's smile or a day at the beach, it's fond memories of eating thin slices of cheese. And that would put a smile on anybody's…
We already know it's possible to make cheese using human bacteria. But the good news is that it's perfectly straightforward to make yourself, in the comfort of your own home! Here's how.
Everyone's favorite fatally hot nickel ball is back to start the new year off right by finally taking on one of its most requested victims: a good, old-fashioned block of Velveeta cheese, just like mom used to unwrap. Who's ready for queso?
Life handed Wisconsin lemons, and Wisconsin has come right back with the cheesiest lemonade you ever did see. Instead of spending thousands of dollars to dispose of cheese brine every year, Wisconsin will be putting that liquid provolone gold right back to use by pouring it onto the roads—which, in turn, is making…
Folks often shy away from fancy cheese because it smells like feet. But what if the cheese was actually made from feet—or rather, the bacteria that makes your feet stink? A couple of bio-hacker artists decided to explore that possibility. And it sounds really gross.
Since printing its address and contact details on a slice of muenster cheese would probably do more harm than good for Bon Vivant, the Brazilian-based cheese shop hired ad agency JWT to come up with something better. And in every way possible, this miniature cheese grater business card is a much better idea.
If you tend to avoid cheese at all costs to keep your weight in check, you might want to think about including a little in your meals—because a new study suggests that a those who eat cheese are at reduced risk of developing diabetes.
On Sunday, Northern Italy was rocked by a magnitude-6.0 earthquake. In the process, many cheese factories in the region suffered damage—and it is estimated that over 300,000 wheels of cheese, thought to be worth at least $320 million, have been destroyed.
Mark McClusky, special projects editor at Wired, just showed CHOW his go-to recipe for making fancy schmancy homemade Velveeta-style cheese which means you can steal his recipe and do the same thing. So instead of eating delicious processed cheese, you can gorge on delicious homemade cheese!