Directed by Louise Courvoisier, this satisfying import combines a peek into ancient dairy processes with a time-tested tale of belated maturity and growing up.

For even the most practiced home chef, making homemade cheese often seems like a lab experiment. But you can make homemade ...

A Mount Sterling-based dairy farm has been milking cows for decades, but only began processing its own cheese within the past ...

Ice cream and cheese from the ISU Creamery are popular products, and soon the creamery will be increasing its manufacturing ...

Located in Kars, Türkiye's first thematic cheese museum highlights the region's dairy traditions with exhibits on the gravyer ...

Scandinavian brown cheese has the color of caramel and a fudgy consistency. In Scandinavia, it’s most commonly eaten on bread ...

“Our study demonstrates that HPAI H5N1 virus exhibits remarkable stability throughout the cheese making process,” the authors wrote in their preprint study, posted ahead of peer review Frida ...

The current 60-day minimum for aging raw milk cheese may not be long enough to kill all pathogens present in it.

"Our study demonstrates that HPA1 H5N1 virus exhibits remarkable stability throughout the cheese making process," the authors wrote, suggesting that making raw milk cheese more acidic may make it ...