No longer viewed only as waste, used cooking oil is a common ingredient in biofuels.
Articles on Cheesemaking
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Bréhémont, clayn, chalamon or craponne… Never heard of them? These cheeses of old speak volumes about France’s history of cheesemaking.
Millions of litres of nutrient-rich whey go to waste every year. Collaboration can help turn this waste stream into useful products
Cheesemaking is an ancient practice, and modern methods and chemistry have made it a science.
When the holes – also called ‘eyes’ – don’t appear in a batch, cheesemakers say the cheese is ‘blind.’
Archaeologists have discovered the world’s oldest cheese, and it reveals how our ancestor’s cooking methods helped the human diet adapt.
California’s artisan cheese-making industry has followed the changing tastes of the state’s population waves, from the mid-1800s through today.
Top contributors
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Professor of Anthropology, Massachusetts Institute of Technology (MIT)
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Lecturer in Archaeology, University of York
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Professor of Food Science, University of Wisconsin-Madison
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Virginia M. Gladney Professor of Food Science and Human Nutrition, Iowa State University
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Grant-funded Researcher, Adelaide University
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Associate Professor of Economics, Adelaide University
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Group leader, Principal Research Scientist, CSIRO
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Professeur d’archéologie et d’histoire ancienne, Université Bretagne Sud (UBS)
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William R. Kenan, Jr. Professor of History and Environmental Studies, Amherst College