Evidence is great—there’s nothing quite like a science study to help prove your point. But one thing frequently left out when presenting that evidence, especially in the news coverage surrounding it, is industry funding.
If you’re in Iowa, it may be time to arm up. It’s beginning to look like an all-out war is brewing online over the security of your corn.
Apparently, eating cheese will not cause a heart attack or stroke, according to a new study that lots of folks are writing about. But readers, fellow science and health writers, can we please all agree to read these studies and think about them a little before we take them as the irreproachable word of some dairy…
Two people have died and four others have gotten sick off of soft raw-milk cheese from Vulto Creamery in New York, according to a release from the Centers for Disease Control first reported by Buzzfeed. The company has recalled those cheeses, but is there something about raw milk cheese, soft raw milk cheese in…
Watch as Mr. Rogers eats a new American classic—banana with a single slice of American cheese. Immerse yourself in his gentle journey. Imagine what he might’ve smoked beforehand. Slow it down, reverse it, bop it, pop it, twist it, jam it, but don’t eat it.
An on-going excavation of a Swedish warship sunk in the 17th century recently yielded quite the haul. The newly found treasure includes gold coins, a diamond ring, and a 340-year-old pot of cheese. Truly, the ocean is full of wonders.
Before you slap a piece of bright yellow American cheese on your burger this holiday weekend, consider the plight of a poor truck driver in Oak Creek, Wisconsin, whose truck full of cheese was stolen on Friday.
I have terrible news for you, America. I know that you’ve already endured a harsh autumn of partisan politics and mass tragedies and inconsistent NFL officiating. I know you can’t handle one more goddamn piece of bad news right now. It’s too much. It may break your spirit entirely. But I have to do it. If I don’t tell…
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.
Studies have shown that most consumers taste with their eyes. We think a cheese tastes best when it’s a deep yellow or a vivid orange color. This plant influences what goes in your mouth, and it’s been doing that for longer than you’d imagine.
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.
Not all spoiled food is created equal. Most everyone has an aversion to rotten foods. After all, they taste awful. But what about the foods we spoil intentionally? What separates rancid meet, for example, from moldy cheese, or bacteria-laden Salami?
It's one of the pitfalls of great fantasy stories. Sometimes they just degenerate into cheesiness, no matter how epic and badass they are. What's the best example of a great fantasy story that floated on a giant river of cheese?
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?