Aug 27, 2014 — Why do some cheeses melt and caramelize better than others? Researchers used high-tech cameras and special software to figure it out.
Aug 12, 2014 — A British cheesemonger wants to translate a French guide to raw milk microbiology into English. She says it has the potential to revolutionize our approach to cheese flavor and safety.
May 28, 2014 — The co-founders of Cowgirl Creamery were among the first American cheesemakers to be recognized by the prestigious French cheese guild. So they know a thing or two about storing and using old cheese.
Mar 17, 2014 — The link between heart disease and saturated fat that scientists have been drilling into us for 40 years is not as solid as many of us once thought. But don't run out and gorge on bacon just yet.
Mar 4, 2014 — The EU wants the U.S. to prohibit food makers from using names with historical ties to Europe. That means cheeses like Parmesan and Brie sold in the U.S. may have to find new names.
Jan 21, 2014 — Citing definite gains in cost and efficiency, a Wisconsin county used 38,000 gallons of liquid cheese brine on its icy roads last winter. The homegrown product is a "win-win" for a nearby dairy and the county, a transportation official says.
Nov 25, 2013 — Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.
Nov 7, 2013 — Kraft says it's ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn's out there's a curious history here.
Jan 28, 2013 — Aficionados of cheeses made from the milk of mountain-grazing cows swear they really do taste better than those from cattle pastured on plains. Now, scientists are teasing out some of these subtle differences - in hopes of proving the mountain cheese tradition is worth preserving.
Dec 17, 2012 — Children in third through sixth grade consume more calories when snacking on potato chips, and fewer when they snack instead on raw broccoli, peppers, carrots and cheese combinations, according to a recent study. This adds to evidence that foods high in fiber and protein help us feel fuller.