Animals' stomach lining produces cheese

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.

The invention of cheese likely came from a fruit fly landing in a pail of fermenting milk

The chance encounter around 5,500 years ago laid the groundwork for cultured milk products like yogurt and cheese. Over time, microbes evolved in tandem with goats, sheep, and wheat to give us the wide variety of cheeses that we enjoy today.

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.

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.

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.

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.

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.

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

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.

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.

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

Why cows are loving their new robot caretakers

Autonomous robots are transforming dairy farming by letting cows choose when to be milked or cleaned. Dairy robot manufacturer Lely says this ability to decide reduces a cow's stress and increases milk production. The robot systems are costly, but are marketed as increasing efficiency for dairy farmers. And the cows appear to love them.

Gastroliths, or ‘stomach stones,’ help animals digest plants in their stomachs

Most often used by birds and reptiles, gastroliths help break down the cellulose of plant cells, which can resist decomposition from stomach acid alone. Over time, gastroliths become smooth and are regurgitated before being replaced by larger stones.

Feeding grazing cattle seaweed cut their methane emissions by almost 40%

The largest share of the 12% of global greenhouse gas emissions from livestock comes from methane released when cows burp. A study found that introducing a seaweed supplement in pellet form significantly reduced these emissions without affecting cattle's health or weight.

Compared with plant-based milks, cow milk produces greater carbon emissions, requires more land, and uses more water, but it naturally provides greater nutritional benefits.

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.

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.

Watch the iterative process of successfully printing a slice of vegan cheesecake

3D printing food requires integrating ingredients with a variety of properties, which may not all resist the physical stress of stacking. This means successful 3D printing of food may require rethinking how ingredients are layered and modifying ratios of each, potentially sacrificing taste for structural integrity.

How cultured meat is made

In recent years, a number of companies have debuted meatless alternatives to traditional burgers, chicken, and more. Some are made from soy, while others use molecular formulations to recreate the flavor profile and texture of meat. Now, actual meat...

About two-thirds of humans lose their ability to produce lactase after weaning

Lactase is an enzyme that digests lactose—a sugar in milk and dairy products. While genetics strongly determines lactase persistence, factors like famine, disease exposure, and gut bacteria also influence symptoms and evolution.

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.

The US government reportedly hoards 1.4 billion pounds of cheese in caves

In limestone mines said to be hundreds of feet below the ground, officials have allegedly stored surplus cheese to keep the industry afloat amid ebbs and flows in demand.

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.

An affineur is the person in charge of aging cheese to perfection

Their duties can include washing the rind with a salt solution, monitoring mold growth, adding herbs, and more. An affineur can take care of their cheeses from anywhere between a few months to several years.

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.

Serbian donkey cheese is the most expensive in the world, with prices sometimes reaching up to $600 per pound.

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.

Most of the world’s population has difficulty processing lactose—but that’s not an allergy

Lactose intolerance is a digestive condition that occurs when the small intestine has difficulty breaking down lactose, a sugar found in products like milk or cheese, leading to symptoms such as diarrhea or bloating. Almost 70% of the world’s population may have lactose processing issues, particularly in Asia and Africa. This is different from a condition called cow's milk protein allergy—an immune system disorder that can cause hives and anaphylaxis.

How synthetic meat is made

The future of meat is cheaper, faster, and more environmentally friendly—it will also be grown in a lab. This three-minute video breaks down how exactly lab-grown meat is made.

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.

Ancient Rome had an early version of macaroni and cheese

Called placenta (with a hard "c"), the holiday dish consisted of sheets of rolled-out dough layered with cheese. It is the first recipe documenting the combination of the two elements. While there is debate about whether the dough can be called pasta because it's not boiled, many scholars view the dish as a proto-lasagna.

Collagen supplements typically come from animal sources like fish, pigs, or cattle

Eating collagen-rich foods won't lead to more collagen in the body because your digestive system breaks down consumed collagen into amino acids. Instead, eating a healthy diet of proteins and greens helps your body to produce collagen. Collagen supplements derived from animal skin and bones are typically sold in a prebroken-down peptide formulation called hydrolyzed collagen so they can be absorbed through the gut into the bloodstream.

Recombinant DNA technology turns microorganisms into protein factories

Genes for molecules such as insulin can be inserted into loops of bacterial DNA called plasmids and reinserted into bacteria. Once placed in fermentation tanks, these bacteria use the gene to produce these molecules, which are then harvested and purified for eventual use.

Some animals, including certain tropical ants, have little or no microbial populations in their gut, upending the idea that all animals rely on this ecosystem to help maintain their health and proper functioning.

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.

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.

During Prohibition, Pabst Brewing Company switched from brewing its Blue Ribbon beer to making cheese.

Early peptide research focused on isolating the substances from animal tissue

In the first half of the 20th century, peptides including insulin and adrenocorticotropic hormone were isolated from animals to provide life-saving medicines. ACTH was isolated from the pituitary glands of cows and pigs and insulin was isolated from the pancreas of dogs and cows.

The basics of synthetic meat

Lab-grown meat companies promise to remove animal slaughter from the production process. But they have run into a few road bumps along the way.

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.

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.

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.

Plant based milk is good for the planet, but not quite as good for you

Rising in popularity, plant-based milks are a practical alternative for consumers concerned about sustainability and climate change. Plant-based milks, such as oat, almond, rice, and soy milk, generate about one-third of the greenhouse gases and use...

Farm animals help maintain the grounds at Chicago's O'Hare International Airport

Since 2013, a herd of goats, sheep, and a donkey have grazed on the scrub vegetation at the airport. In the process, they also help keep out animals that can be dangerous for pilots, like coyotes.

It seems like we shouldn’t have to say this: Cheese is not like crack

While news reports may claim cheese is addictive, the facts behind the research show cheese and crack have little in common. It appears that highly processed foods with high levels of sugars and fat, rather than cheese specifically, are most closely associated with addictive-like behaviors. In fact, cheese ranked lower than foods like pizza, chocolate, and fries in terms of its addictiveness.

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.

Snake venoms are repurposed proteins responsible for other bodily functions

Just as saliva aids digestion in humans, proteins responsible for bioactivities such as digestion and blood clotting were eventually secreted in the glands and fangs of snakes across evolutionary history. Organisms that could not withstand the effects of these molecules (e.g., excessive bloodstream clotting) became ideal prey for snakes.

Landfills capture methane gas and convert it into usable energy

As organic waste breaks down underground, it produces landfill gas that is roughly 50% methane. That gas can be captured and used to generate electricity or provide heat for nearby homes and businesses.

CRISPR technology is removing allergens from common foods

Proteins responsible for allergies to eggs, milk, wheat, peanuts, and other foods can be genetically edited out of foods to reduce the risk of life-threatening reactions. The technique has also been used to produce caffeine-free coffee beans, spicier tomatoes, allergen-free pets, and more nutritious fish.

In 2026, University of Cambridge researchers reported that a group of gut bacteria called CAG-170 may be a key marker of good health, occurring far more often in healthy individuals and less commonly in people with chronic diseases.