When the holes – also called ‘eyes’ – don’t appear in a batch, cheesemakers say the cheese is ‘blind.’
Articles on Cheese
Displaying 21 - 34 of 34 articles
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.
Archaeologists have discovered the world’s oldest cheese, and it reveals how our ancestor’s cooking methods helped the human diet adapt.
Good news for cheese-lovers: all five experts said no.
California’s artisan cheese-making industry has followed the changing tastes of the state’s population waves, from the mid-1800s through today.
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.
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.
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…
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
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Senior lecturer, University of Sydney
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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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 of Public Health, World Health Organization Collaborating Centre on Nursing, Midwifery and Health Development/School of Public Health, University of Technology Sydney
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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