Sure, you could craft your own block of cheddar cheese, create some Havarti or whip up a batch of gorgonzola. But why would you want to? Most cheeses require rennet, an enzyme found in the stomach of ...

Sure, you could craft your own block of cheddar cheese, create some Havarti or whip up a batch of gorgonzola. But why would you want to? Most cheeses require rennet, an enzyme found in the stomach of ...

Darn you, modern convenience. For every good measure wrought upon foodstuffs, an equal number of indignities have been suffered. Ravioli in a can. Bread raised only to live in plastic bags on a shelf.

Not sure what to do with leftover whey? This Scandinavian whey cheese may be your answer. To start, you need at least a quart of whey, although more is preferable if you want a decent amount of cheese ...

The world loves cheese: last year, more than 21 million metric tons of it were produced globally. But to make cheese, you end up with a lot of whey, and that can be a problem. Producing one pound of ...

From year-old aged parmesan, to a soft cream cheese, dairy serves up a medley of unique consistencies. Yet there's a special appeal to its texture in its simplest form -- separated into curds and whey ...

If you want to make dairyman Jules Wesselink smile, just saycheese – Gouda, to be exact. Wesselink is the patriarch of the Winchester Cheese Co., wherehis family creates several varieties of Gouda ...

In a move which the co-op said will “significantly increase” its total whey protein isolate capacity, FrieslandCampina has ...

While the rest of us were sweltering during July's heat wave, the state's water buffalo were managing just fine. According to Hanns Heick of Bubalus Bubalis, a California buffalo-milk mozzarella ...

LOMIRA, WIS. — Grande Cheese Co., a privately-owned company operating five cheese plants and three whey processing plants throughout Wisconsin, has acquired the Juda, Wis.-based whey processing ...