Harold McGee talks about how our sense of smell affects taste, why things smell the way they do and the ways different chemicals combine to create surprising (and sometimes distasteful) odors.
Americans consumed almost 37 pounds per capita in 2017, but that wasn't enough to reduce the country's 1.4 billion-pound cheese surplus. The stockpile of cheese started to build several years ago.
"Normal people collect stamps and I try to give my cheese to Putin," says cheesemaker David Sirota. "I know 100 ways to get into an event with Putin but every time, his security takes away my cheese."
Dairies are dumping millions of gallons of surplus milk every year. In Philadelphia, food banks are working with farmers to use that milk to make food that goes to pantries and shelters.
Cheese rinds may seem simple, even discardable, but the microbial world they contain is complex. Among their inhabitants: bacterial swimmers that hop on highways of fungal tendrils to get around.
A new book traces the transatlantic cheese wars that led to the rise of factory cheeses and loss of traditional varietals, and looks at the farmhouse cheesemakers working to restore that lost legacy.
Three Americans and their coach traveled to a prestigious competition in France to try to win a place among the world's best go-to cheese stewards. And this year, for the first time, one of them did.
To feed their cheese habit, the author and her father took a crash course in mozzarella on a Pennsylvania farm. The experience offered valuable insight into the science and history of cheese-making.
Because of unstable milk prices, small-dairy owners are also selling artisanal cheeses to help them stay afloat. The idea is catching on — in Iowa, the number of on-farm cheese-makers has doubled.
Cheese is gaining popularity in this South Asian country, but it is mostly imported and expensive. An Indian-based monastery with Italian roots is trying to change that — by making it themselves.
A new technique that examines the evolution of taste suggests that the strong flavor of red wine may dominate the taste of some cheeses, while white varieties may be more versatile and refreshing.
Leprino's is the largest mozzarella manufacturer in the world. Now that the company is expanding, Colorado dairy farmers are beefing up their operations. The changes don't come without costs.
Spring in the West Bank means Bedouin herders' ewes and nanny goats are full of milk — and cheese making abounds. The traditional method relies on a few simple ingredients and a long cultural memory.
