Cottage cheese has had a glow up. Forget bland and boring, and embrace the social media trend.
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Articles on Cheese
Displaying 1 - 20 of 27 articles
Cheesemaking is an ancient practice, and modern methods and chemistry have made it a science.
Nigeria’s soft cheese, wara, could be made more widely available with new techniques to extend its shelf life.
Australia wants better access to European markets but isn’t prepared to give up using the names of popular products including parmesan and prosecco as part of the latest trade talks.
Coronation Quiche may be fit for a king. But with a few tweaks, can be made to suit your budget. Hint: store-bought pastry is cheaper.
For some producers, the American approach to EU delicacies really grates.
Most vegan cheeses have little nutritional value.
Toe jam was mentioned in a song by The Beatles. Maybe they knew a thing or two about foot hygiene.
Australian cheese was once ‘vintage’ or ‘tasty’. Now we have a plethora of options. How did we get here?
For hundreds of years, magicians believed cheese could help them foretell the future or identify a criminal.
Nestle’s experience explains why the Coon deliberations are taking so long.
A food historian explains how the popular boxed dinner played an important role in kitchen science, wars and women’s liberation.
Three foods and some cool stuff you should know about them.
When the holes – also called ‘eyes’ – don’t appear in a batch, cheesemakers say the cheese is ‘blind.’
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?
Sweaty feet and certain cheeses have something in common that makes them reek – can you guess what it is?
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 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?
A judgment by the European court has extended copyright to all literary and artistic creations, but cheese is still not protected.
Top contributors
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor of Community Health and Wellbeing, The University of Queensland
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NHMRC Senior Lecturer, School of Medical Sciences, UNSW Sydney
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Adjunct lecturer and nutritionist, UNSW Sydney
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Head of Faculty Research Degrees, Manchester Metropolitan University
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Professor of microbiology, Manchester Metropolitan University
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PhD, Political Economy, Macquarie University
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Associate Professor of Dietetics, Swinburne University of Technology
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Professor, Food Policy. Director of World Health Organization Collaborating Centre on Population Salt Reduction, George Institute for Global Health
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Caroline Robinson is a Friend of The Conversation.
Associate Professor Podiatry, Charles Sturt University
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Lecturer in Podiatry, Charles Sturt University
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Materials Chemist and Science Communicator, University of Sheffield
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Lecturer in Archaeology, University of York
