These foods are all dependent on microorganisms for their distinctive flavor.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
Keep those stinkers away!
Sweaty feet and certain cheeses have something in common that makes them reek – can you guess what it is?
Could dairy products soon be produced in labs?
Dairy proteins may be the next product to be mass produced in labs, for use in fluid "milk" production and processed dairy products like yogurt and cheese.
A study from the University of Alberta suggests that the beneficial effects of cheese might not be related to fat but to some other component, such as protein or calcium.
A recent research study found that cheese reduced insulin resistance in prediabetic rat models.
What is the Common Market 2.0 proposal, also known as Norway+ and what would it mean in practice?
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A judgment by the European court has extended copyright to all literary and artistic creations, but cheese is still not protected.
Archaeologists have discovered the world's oldest cheese, and it reveals how our ancestor's cooking methods helped the human diet adapt.
Cheese contains saturated fats, but we don’t actually know if that’s what clogs our arteries.
Good news for cheese-lovers: all five experts said no.
Humboldt Fog chèvre, born in a dream.
California's artisan cheese-making industry has followed the changing tastes of the state's population waves, from the mid-1800s through today.
A compound found in aged cheese has been linked to better ageing processes.
Headlines screaming that aged cheese could be an aid to better ageing were based on a paper that didn't test the effects of cheese on ageing.
We need protein and calcium, but shouldn’t have too much fat and salt. So what’s the verdict on cheese?
It’s no wonder people are confused about whether it’s good to eat cheese, when even food experts are divided.
How microbes are the key ingredients when it comes to concocting a gourmet menu.
Chinese demand for cheese has intensified, creating a boom for Australian producers. But international manufacturers have become interested, and want a slice.
When I heard that Asia, and particularly China, started to show interest in cheese, I automatically assumed that the French would be leading the race of cheese exports to the region. How wrong I was. Australian…