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

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.

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.

Specific imperfections are needed to make Swiss cheese

Impurities in the milk are critical for the formation of holes in Emmental. The cleanliness at farms today could potentially eliminate the iconic characteristic, though cheesemakers are finding a solution to preserve the holes that help define the cheese.

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.

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.

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.

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.

A New York farmer established the first cheese factory and revolutionized the industry

Jesse Williams, a farmer in New York state, had a passion for cheese but didn’t have the resources to produce it at the scale he desired. So, in 1851, Jesse and his son opened the first cheese factory, sourcing milk from multiple local farms and producing 100,000 pounds of cheddar—in their first season. Soon, Williams had hundreds of factories and created the prototype for cheesemaking as we know it today.

Funazushi takes 3 years to prepare

Funazushi is a type of honnare (sometimes spelled hon-nare or called narezushi) sushi. Unlike nigirizushi, the quicker form that's commonly found in restaurants, honnare is preserved over a long stretch of time. Mariko Kitamura, who runs a funazushi shop in Takashima City, Japan, describes the dish as a "fish version of prosciutto" with a saltiness that's similar to caviar.

Sushi apprenticeships often last for at least 10 years

Sushi is often treated as a precise art form, with master chefs taking on apprentices who must slowly earn the responsibility of preparing the food. In the video below, Oona Tempest, an apprentice at Tanoshi Sushi NYC, explains what the years-long process entails.

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.

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.

How a modern 'beer archaeologist' crafts ancient ales

The short documentary follows Travis Rupp, a University of Colorado classics professor who also works with Avery Brewing to produce Ancient Egyptian, Roman, and Peruvian beer.

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.

An ‘auteur’ is another name for the chief creative mind of a film

“Auteur” is French for author. In film studies, the word refers to a film director who is considered the principal creative mind, or author, behind a film. Directors like Alfred Hitchcock, Akira Kurosawa, Steven Spielberg, and Greta Gerwig are often considered auteurs.

On an island off Cannes, monks make their own wine

Saint-Honorat Island is home to the Lérins Abbey, where an order of monks makes wine, liqueurs, and olive oil—when they’re not praying.

What's the difference between an ale and a lager?

The major distinction is that ales are typically fruitier, while lagers are cleaner and crisper. This video breaks down several more of the nuanced differences between the two styles.

'Fragrantica' is a perfume encyclopedia with innovative features

Search perfumes by notes (citrus, magnolia, etc.), designers, location, popularity, and more, and stay up to date with the latest perfume news with this international passion project. Each perfume is broken down into its "accords" or blends of ingredients so you can learn the many scents that go into each fragrance. A must-have stop for anyone curious or passionate about fragrances.

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.

Michelin judges act as anonymous restaurant inspectors

Go behind the scenes with Gwendal Poullennec, international director of The Michelin Guide and the man who oversees all those anonymous inspectors. This short video dives into who the inspectors are, the training process, and what they look for in a meal.

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.

An ad agency is a firm that a company contracts to assist with marketing efforts

While some corporations have marketers and advertisers as full-time employees, others contract advertising agencies to get the work done. Ad agencies typically have a variety of departments depending on their specialty, but they often include account executives to help manage client relationships and a creative department to produce the ads.

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.

What do archaeologists actually do?

Movies and other media show them digging a bit, maybe fighting off artifact smugglers, but what archaeologists actually do? Using a variety of tools and sciences, archaeologists are able to get a glimpse into humanity's past. This article explains what work is like for everyday archaeologists.

Many investment bankers work on mergers and acquisitions

At some point in their careers, many investment bankers work on facilitating or advising clients on mergers or acquisitions. From analyzing industry group trends to deal negotiations, an M&A in investment banking explainer outlines how investment bankers handle these business transactions.

A brief explainer on food expiration dates and what they really mean

Roughly 20% of food items in the US are thrown out because consumers don't understand how to interpret expiration labels. Over time, when supermarkets began carrying processed foods, grocers use packaging codes to track how long foods had been on...

A breakdown of gelling agents used to modify a liquid's texture

Gelatin, agar, and other substances form a structural network that traps liquid, making it appear solid and enabling chefs to create stable layers in pastries and confectionery products. In different concentrations, they can also be used to thicken liquids into gels or encase them in gelatinous spheres.

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.

Read a study documenting how 'old people' smell increases with age

Analysis of body odors from individuals aged 26 to 75 confirmed that 2-nonenal, an unsaturated aldehyde with an unpleasant, greasy, and grassy odor, was detected only in subjects aged 40 and older.

A World War I discovery about blocking ethylene, a plant hormone, now helps preserve our fruits

Listen to this in-depth podcast episode about discoveries that enabled fruits and vegetables to be preserved and appear fresh for months or longer and other scientific insights, including why iceberg lettuce was the salad staple people ate for most of the 20th century.

How scientists are using molecules found in acidophiles to develop new medical treatments

The Berkeley Pit, an open-pit copper mine in Butte, Montana, that ceased operations in 1982 and is now filled with highly acidic water, is home to various species of fungi and yeast. These extremophiles produce unique compounds that may have anti-inflammatory benefits and have already been used to create an antibiotic for staph infections.

The microplane zester, mortar and pestle, and other underrated kitchen tools

Eight chefs weigh in on the most helpful culinary tools they often don't see in people's kitchens. The very specific fish fork, for example, not only delicately moves fragile filets but can double as an olive or soft cheese server.

Inflammaging is chronic low-level inflammation as we age, and it may be a key disease driver

The term refers to the idea that largely invisible but consistent low-level inflammation as humans age fuels chronic diseases and cellular aging. Inflammaging, this article says, is due to lifestyle factors like poor sleep, low levels of activity, and poor diet, acting in concert to cause cellular damage and trigger inflammation.

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.

A photo essay on 'French ring,' the storied sport for disciplined protection dogs

The sport dates back to the 1800s in France and tests canine agility, discipline, and aggression in protection dogs. This photo essay follows Judo de Loucyn, a 72-pound Belgian Malinois, the sport's preferred breed, as he competes in obstacle clearing, long jumps, and obedience and attack drills in the North American Ring Association Western Regional Trial in Arizona.

Italian immigrants brought pizza to Argentina in the late 19th century

Two million Italians emigrated to Argentina between 1880 and 1920, many of them the poor who regularly ate pizza. In Argentina, they were pleased to find that mozzarella was plentiful, allowing them to make cheesier pies. By 1882, Italians owned 126 of the 198 bakeries in Buenos Aires, as well as the majority of shops selling butter, cheese, and pasta.

A day in the life of Bodo and Ermentrude, 8th century Frankish peasants

The manor was the basic unit of economic and social structures in medieval Europe, where peasants worked the land and served the monastery, all with the feudal lord at the top. This account details a pair of peasants pulled from a real-life manorial account from what is France today.

Understanding how Claude Code and other AI coding agents function

Under human oversight, a supervising large language model interprets user tasks and delegates work to subordinate LLMs, which can generate code, fix bugs, and run tests, often most effectively for proofs of concept. Incremental backups and versioning are crucial when using such agents, which can lose details during their work as a result of compressing context history to work around memory limitations.

'Move managers' help seniors downsize

The workers, many certified through the National Association of Senior & Specialty Move Managers, exist somewhere between a declutterer and a social worker.

A facility at CERN is dedicated to creating and analyzing anti-hydrogen

Dubbed the "antimatter factory," the site was built to study the properties of dark matter and identify any inconsistencies with existing particle physics models. Antimatter particles have the same mass as normal matter, but opposite charge and other quantum properties.

Some refer to LVMH CEO Bernard Arnault as 'The Wolf in the Cashmere Coat'

Likely a play on the phrase, "a wolf in sheep's clothing," the nickname was earned via Arnault's "take no prisoners" approach to business. As he ages, many have wondered who will succeed him as CEO, and if it will be one of his children already employed under the LVMH conglomerate.

James Hemings, Jefferson's cook, popularized mac and cheese in the US

The statesman sent Hemings to France to sharpen his culinary skills where he picked up recipes of baked pasta with cheese and butter. The recipe Hemings likely dictated to Jefferson was later used in an 1802 White House dinner, the first major public dinner in the US to include the dish.

Shakespeare's father was a professional ale taster

The Bard's dad was Stratford-upon-Avon's official "conner," the title reserved for those who tested the strength and quality of locally brewed ale. The job was not as easy as it might sound: He was expected to see if the ale had spoiled, meaning he sometimes had to drink bad beer.

A day in the life of a leafcutter ant

Among the fascinating world of insects, leafcutter ants form some of the most complex and dynamic social ecosystems. All part of an effort to keep a colony alive, worker ants toil tirelessly, dragging bits of leaves and vegetation back to their...

Mexican Americans have become a part of Napa's tradition

While the Napa wine world was largely homogenous for many decades, things are beginning to change. This short video highlights Mexican American winemakers in Napa, focusing on the story of Elias Fernandez of Shafer Vineyards. Fernandez began his wine journey as a migrant grape-picker and has been making wine for over 40 years. In 2008, his vintage won Wine Spectator’s Wine of the Year.

Annuity owners are mainly middle-class people looking to supplement their savings

Gallup surveyed people who own annuities and found that annuity owners skew older and that the overwhelming majority bought the contracts to guarantee income during their retirement years. The annuity owners also said the contracts provide them with peace of mind.

Different brewing methods require different grinding methods

With so many brewing methods—AeroPress, Moka Pot, and French press to name a few—knowing the right grind size for your coffee beans is essential. Danish coffee expert Asser Christensen, also known as the Coffee Chronicler, explains how grinding works and recommends the best grind choice for different coffee makers.

What it takes to become a professional jockey

This short documentary follows a young, amateur jockey through early mornings and exhaustive gym sessions, where she rides a simulator made to look like real horses. It's a peek into a highly specialized (and highly unusual) athletic pursuit.

Rat taxidermy can be a tender, if unsettling, communal activity

At a rat taxidermy class in Chicago, participants use previously deceased rats, usually from lab experiments, as they learn the art of preservation step-by-step. Despite the gore, the act can engender tenderness toward the animal and prompt healthy reflection on death and dignity.

Cutting mold off your food does not make it safe to eat

Mold is a type of fungus, but not all fungi are molds. This video explains the value of mold, mold anatomy, health concerns around encountering and eating mold, and why mold is found all around us.