Microbes are essential to creating the many varieties of cheese, influencing texture and taste

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

Ancient Romans helped develop modern cheese production techniques

The ancient Romans loved cheese and experimented with different processes to elevate its flavor, like aging. Some of their innovations, like Pecorino Romano, you can still find today. Others, like the smoked goat-milk Caseus, we only know about through historical records.

Animals' stomach lining produces cheese

Cheesemaking would be impossible without rennet, the enzyme that separates milk’s liquid and solid components. Rennet occurs naturally in the stomach lining of young goats, cows, and lambs to help them digest milk, a process that also allows cheesemakers to use it to make curds. Now we have plant-based rennet that comes from thistles, artichokes, and other similar plants.

The world's most unique cheeses

Some are set apart by their unusual ingredients, like moose milk or live mites. Others are defined by texture, like the Georgian specialty tenili, a very rare hand-pulled cheese that resembles yarn or pasta strands. There’s even a canned cheese that has been using the same strain of bacteria for more than 70 years.

A New York farmer established the first cheese factory and revolutionized the industry by sourcing milk from local farms.

Research on bacterial cultures used in yogurt production led to CRISPR's discovery

Scientists learned it was a microbial immune system that could be repurposed to protect dairy cultures from viruses. Today, nearly all yogurt is made with CRISPRized bacteria, as are genetically modified crops like herbicide-resistant corn, wheat, and soy.

Some people in Italy enjoy a cheese with live maggots in it

From squeaky Wisconsin cheese curds to the squirmy Sardinian casu marzu, cheese around the globe comes in myriad forms. Exploring the work of seven cheesemakers in seven countries, this video shows each cheese has traditions and flavors unique to its part of the world.

There are 6 essential steps in cheesemaking

The six basic steps that are required to turn milk into cheese start with acidification and end with ripening (aka aging). This guide explains what happens at each step and how it contributes to the finished product.

Many artisan cheesemakers avoid modern methods

While much of the cheese found at the supermarket has been made in a factory, there are still plenty of artisan cheesemakers who do things the old-fashioned way. There is also a burgeoning vegan cheese market, which has quickly evolved from plasticky neon-orange shreds to Camembert-style soft cheeses made using traditional techniques.

Vegan cheesemaking relies heavily on nuts and seeds

We might associate vegan cheese with current health trends, but there’s actually been a small-but-growing market for plant-based cheeses since the 19th century. But for vegan cheeses to appeal to a wider demographic, they have to compete with the familiar flavors and textures of dairy cheeses.

From 'Yankee cheddar' to American cheese

From "Yankee cheddar" to Kraft Singles, American cheese has a long history shaped by innovation and economics. Originally a cheddar export, it evolved into the processed slices we know today—thanks to a 1916 patent. And in the 1980s, it became “government cheese,” distributed to millions.

Cheese is a less-well-known Hanukkah culinary tradition

It comes from a story of Judith, a widow whose hometown of Bethulia in Israel was seized by the Assyrian king Nebuchadnezzar. In some iterations, Judith brought the king's general, Holofernes, an array of salty snacks, including cheese, leading him to drink enough wine to pass out. Judith then beheaded Holofernes, inspiring the Israelites to attack and win the battle.

Globalization is increasing the demand for cheese

The increased popularity of Western cuisine has affected the cheese market in historically cheese-averse regions like East Asia. Japan has gotten particularly excited about exploring what cheese has to offer, with festivals and creative fusion dishes featuring the versatile ingredient.

The same mold behind penicillin also flavors blue cheese

There are over 300 species of Penicillium. The mold that produces the lifesaving antibiotic is a close relative to those used to make blue cheeses like Roquefort and Stilton and to flavor some types of ham.

Why some people say the moon is made of cheese

Mental Floss digs into the history behind the fable, which dates back as far as the 1500s, when it was mentioned in "The Proverbs of John Heywood." Even NASA has gotten in on the joke, tweeting a (supposedly) doctored photograph showing the moon's expiration date.

Why pickles became a thing

Pickles began in Mesopotamia around 2400 BCE as a way to preserve vegetables amid heat (and spoilage). They spread through Egypt, Greece, and Rome, where Julius Caesar reportedly fed pickles to his soldiers, and brining was treated as a culinary art. The technique is broadly useful, as salt and water can extend the shelf life and deepen flavor for almost anything.

Why there’s barely any cheese in traditional East Asian food

East Asian cuisine has historically been cheese-free, but why? Several unique circumstances combined to limit—or eliminate—the dairy product in dishes from Japan, Korea, China, and other nearby countries: Livestock were seen as working animals rather than nutritional sources, and most people were lactose intolerant. As Western cuisine becomes more popular globally, though, cheese is making its way into more East Asian diets.

How winemaking has changed throughout history

Winemaking is an ancient practice, and researchers continue to find evidence that this ritual came even earlier than previously estimated. This article outlines five key turning points in wine’s history, from the fermentation of fruit by our primate ancestors to today’s increasingly popular “New World” wine. Discover the fascinating scientific and cultural factors that led to wine’s changes in flavor and increased symbolic importance.

A moldy cantaloupe supercharged penicillin production

In 1943, a moldy cantaloupe found at a market in Peoria, Illinois, yielded a strain that produced six times more penicillin. Though often credited to lab worker “Moldy Mary” Hunt, accounts differ on who actually brought in the fruit.

The food processing techniques developed for World War II, later repurposed for consumers

Research projects funded or sponsored by the military led to the development of active dry yeast to make bread easier to bake and an improved version of dehydrated cheese, which would be used in powdered cheese snacks. Freeze-drying, which had been used to ease the transport of blood plasma to battlefields, where it would be reconstituted with water, was later used on fruit for cereals.

How beer became a part of medieval culture

This history of beer's evolution during the Middle Ages unpacks how the brewing process, which killed harmful bacteria, made beer a safe alternative to water. That fact, along with the Catholic church condoning (and, in some cases, producing) the beverage, helped it evolve into a major commodity.

An interactive periodic table maps every possible combination of cheese variables

Plotting milk type, texture, rind, mold, aging, and processing as intersecting axes, the tool shows which combinations already exist as named cheeses, which survive only as rare regional styles, and which remain entirely unexplored.

Researchers believe beer was being brewed 13,000 years ago

In 2018, archaeologists discovered traces of a wheat-and-barley-based alcoholic beverage near Haifa, in modern-day Israel, and believe it was produced by the Natufian people.

The steak sandwich had been around since at least the 1800s, but in the early 1900s, a Philadelphia hot dog vendor topped it with cheese and used different bread to create the cheesesteak.

How fermentation enables the pickling of food and the production of beer

This process occurs when microbes produce lactic acid, ethanol, or carbon dioxide after consuming sugars. The acid helps preserve vegetables in a brine solution during pickling and gives them a sour taste, while ethanol serves as the inebriant in alcoholic beverages. The acid and carbon dioxide give sourdough bread its taste and texture.

Emmental cheese, what's often called 'Swiss cheese,' requires cheesemakers to create a specific set of imperfections.

What ancient goat teeth reveal about ancient human-animal relationships

About 4,000 years ago, several goats with terrible teeth managed to outlive their better-teethed brethren. With such intense dental damage, the goats were likely fed higher-quality feed than the more dentally gifted herd members, a dietary shift that would've contributed to the difference in life span. These goat teeth underscore the hard truth that humans may inflict harm on the animals they care about most, regardless of intention.

Ice cream can be traced back to a frozen milk dish from the 7th century.

What we know about aurochs, the ancestors of modern cattle

The relationship between humans and cattle is invaluable and longstanding. Evidence suggests cattle's wild, larger, and now-extinct ancestors, the aurochs, were also linked to early humans. Similarly valuable for their milk and labor power, yet significantly more threatening due to their size, aggression, and speed, auroch domestication was slow and complex. Discover new information about the fascinating ancestors of modern cows and the potential of re-introducing the species with selective breeding.

Brazil is leading a cheese revolution and challenging European dominance in the industry

Brazil has plenty of traditional dishes that rely on cheese, but it’s only in the last decade that the country has emerged as a powerhouse in artisanal cheesemaking. While the cheeses may be inspired by European traditions, options like cocoa-dusted goat cheese or an Amazonian buffalo cheese are pure South American.

Penicillin was discovered by accident

In 1928, Alexander Fleming returned from vacation to find mold contaminating a petri dish of bacteria. Around the mold, the microbes had died—an accidental observation that led to the discovery of penicillin.

Our love of chocolate may have more to do with how it ferments than previously realized—with specific microbes associated with more fruity or acetic tastes.

White powder on cheese is rarely mold

The white, powdery substance that forms on cheese is not mold but crystals that typically signal a well-aged cheese. There are two types: inorganic crystals, which result from the cheesemaking process, and organic crystals, which occur from the natural breakdown of amino acids.

The ancient origins of focaccia

Focaccia, the Italian flat oven-baked bread that’s often a canvas for delightful culinary artwork, has been around for thousands of years. Archeologists have recently discovered evidence of flatbreads similar to today’s focaccia dating back to the Late Neolithic period in the Fertile Crescent. Researchers believe that communities from present-day Syria and Turkey made these distinctive loaves for large gatherings. Learn more about the bread’s history in this Archeology News article.

Measles evolved from an ancient cattle disease, branching off as recently as 3,000 years ago.

Bees evolved from meat-eating wasps that became vegetarian

After flowering plants first appeared approximately 140 million years ago, some wasp diets would have changed as they consumed pollen-coated insects that would visit these plants. Bees that branched from these wasp species also developed long tongues to slurp nectar and ultraviolet vision to identify flower patterns unseen by humans.

Why are archaeologists brewing ancient beers?

Archaeologists have managed to brew beer from yeast found inside jugs abandoned thousands of years ago. This article explores why scientists are recreating these ancient beverages and what they hope to learn. People have been drinking beer for...