On Food and Cooking

probably more like Roquefort, a sheep’s- milk cheese veined internally with blue- green mold. The res ...

cheesemaking had progressed enough by late medieval times to inspire connoisseurship. The French court received ...

the railroads brought country products to the city while they were still at their best. Modern Decline ...

local, complex flora of each cheesemaker’s dairy. The crowning blow to cheese diversity and quality was Wo ...

and fresh cheeses blended with emulsifiers and repasteurized, is now larger than the market for “natural” cheese, ...

a minor part of modern dairy production, recent years have brought modest signs of hope. The po ...

Each strongly influences the character and quality of the final cheese. Milks Cheese is milk concentrated ...

Breed During the spread of cheesemaking in the Middle Ages, hundreds of different dairy animal varieties we ...

cheese. Thanks to newly sensitive analytical instruments, dairy chemists have recently verified what c ...

to the greater content of carotenoid pigments in fresh vegetation (p. 267). (Bright orange cheeses have been dyed ...

that soft cheeses made with raw milk are essentially contraband in the United States. The World ...

because the milk or cheese can be contaminated during later processing. Nearly all outbreaks of food poisoning ...

enzyme, called chymosin, in a bacterium, a mold, and a yeast. Today, most cheese in the United States is m ...

The Curdling Specialist Traditional rennet is made from the fourth stomach or abomasum of a milk-fed calf ...

calcium are lost in the whey, and the remainder forms a weak, brittle curd. By contrast, rennet leaves the m ...

during cheesemaking, but their enzymes survive and continue to work for months, breaking down p ...

times that some plant materials can curdle milk. Two have been used for centuries to make a disti ...

combination of propionic and acetic acids and carbon dioxide gas. The acids’ aromatic sharpness, together with ...

other cheeses, is Brevibacterium linens. As a group, the brevibacteria appear to be natives of two salty e ...

down protein into molecules with fishy, sweaty, and garlicky aromas (amines, isovaleric acid, sulfu ...