Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

Dip your toe into intermediate cheese-making by turning fresh milk into cultured cheese curds at home. I recently started doing some freelance work for a cheese-maker that’s involved boning up on the ...

There's a new reason to steer clear of raw cheese: New research shows it can harbor the infectious bird flu virus for months. "There is a risk of infection," lead study author Dr. Diego Diel, an ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel ...