By Karin Cho This is part 2 of the brunost series. If you are interested in learning about alternative uses for whey or the history of brunost, click this link for part 1. Brunost is a Norwegian brown...
By Karin Cho As a volunteer at my university’s micro-creamery, I’ve helped make cheddar cheese and cheese curds. If you have made cheese from scratch, you know how little cheese is produced from a lot of milk. In...
By Emanueli Backes Cheese – a millenary dairy product which plays an essential role in the global economy – is traditionally consumed in many countries and therefore considered one of the most important agriculture products. In 2019, 26...
By Alexander J. Taylor and Jacob Webster-Jones In today’s social media climate, one of my favorite wind down activities is to browse the popular subreddit of /r/Food. If you haven’t had a chance to scroll through this website, I...
By Bryan Quoc Le | 150 Food Science Questions Answered Every morning, I made the hour-long drive through rural Wisconsin to get to my summer job at the cheese plant. I typically woke up with eyes wide shut, groping in...