Taming the Wild Cheese Fungus

by American Society for Microbiology

Recent study suggests that wild mold strains could be domesticated intentionally to produce new kinds of artisanal foods

Say Cheese: Cornell Lifts New York Cheese Market

by Cornell University

Cheesemakers large and small from across the Northeast have turned to CALS’ Food Processing and Development Laboratory (FPDL) for small-batch production and dairy expertise as they develop new recipes

Science Shows Cheese Can Make Wine Taste Better

by Institute of Food Technologists

According to the authors, the sensory method developed in their work can help build better understanding of how the perception of one product is changed when consumed in combination with another