There are 6 essential steps in cheesemaking

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

Making Champagne from start to finish

This video from wine educator Amelia Singer covers everything from grape to glass. She’ll walk you through pressing the fruit, fermentation, aging, disgorgement, and, of course, drinking.

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.

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.

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.

A guide to white wine

Aside from color, how does white wine differ from red? This comprehensive guide to white wine covers everything from grape varieties to production methods to aging techniques. It provides explanations for several common white wine blends as well. You'll also discover an overview of tasting notes for several popular white wines, and suggestions for foolproof food pairings like brie and Chardonnay.

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.

How tea gets made

Tea is one of the most consumed beverages in the world, and this video walks us through the process of supplying it from farms to our mugs. Workers handpick leaves, ferment them, and dry them as part of this involved operation. Follow along for a scientific understanding of the many steps it takes to produce tea and appreciate the detail and effort to create its flavor, aroma, and color.

How disgorgement works while making sparkling wine

After riddling, winemakers still need to dispose of collected sediment in wines. While this was once done by hand, the modern method of freezing the bottle's neck and removing the now-solid sediment is ubiquitous. In this short video, an enologist (wine expert) from California’s Halter Ranch vineyards explains each step of the mechanical disgorgement process, complete with footage from their production line.

Strict rules dictate the making of Champagne

Some regulations, such as geographical area and grape varieties, are fairly well known. But to be true Champagne, winemakers must follow guidelines for all sorts of finicky things, including pruning, press yield (how much juice is extracted from the grapes), alcohol content, vineyard management, and aging, among others.

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 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.

A chopped cheese sandwich is a New York culinary staple

The sandwich is a cross between a hamburger and a cheesesteak, featuring ground beef, cheese, and seasoning on a roll. Its fans add whatever other fixings they like, including lettuce, tomato, onions, mustard, and more.

Wine connoisseurs say proper tasting requires looking, smelling, tasting, and thinking

Tasting wine can be intimidating, which is why Wine Folly cofounder Madeline Puckette breaks down the four steps in this helpful video, encouraging viewers to pour a glass and follow along.

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.

A step-by-step overview of the IVF process

In-vitro fertilization involves a sequence of complex steps to move from egg production to birth. This include stimulating egg production in the ovaries, egg harvesting and fertilization outside the body, embryo culturing and transfer, and methods to support in and increase the likelihood of full-term pregnancy.

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.

In 2022, the US exported more than 450,000 metric tonnes of cheese worldwide

That same year, the US cheese export market was valued at $2.3B. The main consumer markets for the US were Mexico, South Korea, Japan, Australia, and Canada. Mexico was the largest importer of US cheese, with 87% of its cheese imports coming from its neighbor.

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.

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.

Switzerland is widely considered the world capital of cheese

This charming infographic looks at the cheese-related habits of Europe’s top three cheese-producing countries: Italy, France, and Switzerland. Cheeses in France are reported to be the lightest, and Swiss cheeses the heaviest.

How fermentation works

Alcoholic fermentation is the process where yeast transforms grape sugars into ethanol, creating wine. Microscopic fungi (commonly known as yeast) metabolize sugars, producing alcohol and carbon dioxide. Fermentation's speed and temperature impact wine's flavor and style: cooler temps suit fruity whites, while warmer ones enhance red's tannins. Fermentation stops when sugars are depleted or by temperature extremes, and sometimes yeast removal yields sweeter wines. Get a quick breakdown of the process with this easy explainer.

Although vinegar was first discovered when wine was left to sour after exposure to air, the fermentation of different base ingredients contributes to the variety of vinegars seen today.

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.

A guide to the homebuying process

From searching for the home itself to writing an offer letter to closing on the home, there are specific steps involved in becoming a homeowner. This checklist from a Tennessee real estate broker provides a visual outlining the basic steps of the process.

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's inside an Oreo?

If you look at the ingredient list on your Oreo packaging, you may discover that you don't recognize—or can't even pronounce—some of the listed ingredients, let alone know what they're used for! For instance: Did you know that soy lecithin helps makes oil and water mix? Or that cocoa processed with alkali becomes darker and less acidic? A food scientist breaks down what's inside an Oreo in this seven-minute video.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

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.

How five of the world's most expensive salt and spices are made

Part of the charm of certain spices and salts is their exotic origin, hailing from difficult-to-access locales or hewn via special processes. That also explains why they can be so expensive. Dive into the businesses of producing and marketing five of the world's most expensive food additives with this engaging video.

12 things we learned about Champagne

Champagne isn’t just sparkling wine—it’s a protected name tied to France’s Champagne region and made using the strict champenoise method. This explainer looks at its surprising history, from early fermentation mishaps to how it became a global symbol of celebration.

Wine explained

Wine is the sublime product of fermentation, the process of breaking down fruit—typically grapes. As the grapes ferment, yeast consumes the natural sugars and converts them to alcohol. With the process first developed and refined thousands of years ago, wine has been a central feature of celebrations throughout modern history. Want to learn more about its origins? Check out 1440's explainer on wine.

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

Additive manufacturing consists of seven different process categories

Although 3D printing has become synonymous with the term, objects can be fabricated without filaments of hot plastic or light-sensitive powders. For example, during sheet lamination, ultrasonic waves—high-frequency vibrations—can join metal sheets by creating molecular bonds through friction.

A step-by-step guide to the plastic recycling process

Everything you wanted to know about how plastic is recycled, the companies that collect and recycle plastic, where you can recycle, and much more.

The US Mint created a video to show kids how coins are made

The video, made simple for children (or anyone who wants an easy-to-understand 101 video about the process coins go through to get in your wallet), outlines the entire process that a coin goes through in its lifetime, from Congress voting on new coins, to how coins are stamped, to their journey to a Reserve Bank.