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The Ancient Art Of Cheese-Making Attracts Scientific Gawkers

The Ancient Art Of Cheese-Making Attracts Scientific Gawkers

| November 8, 2014 | 0 Comments

In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country’s artisan cheeses so tasty.

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Science Crowns Mozzarella The King Of Pizza Cheese

Science Crowns Mozzarella The King Of Pizza Cheese

| August 27, 2014 | 0 Comments

Why do some cheeses melt and caramelize better than others? Researchers used high-tech cameras and special software to figure it out.

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Unlocking France’s Secrets To Safer Raw Milk Cheese

Unlocking France’s Secrets To Safer Raw Milk Cheese

| August 13, 2014 | 0 Comments

A British cheesemonger wants to translate a French guide to raw milk microbiology into English. She says it has the potential to revolutionize our approach to cheese flavor and safety.

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GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival

GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival

| August 1, 2014 | 0 Comments

Along with dozens of new additions to the food and drink line-up at this year’s Outside Lands festival in Golden Gate Park, a new stage called “GastroMagic” will feature rock star caliber chefs, mixologists and even butchers.

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From McDonald’s To Organic Valley, You’re Probably Eating Wood Pulp

From McDonald’s To Organic Valley, You’re Probably Eating Wood Pulp

| July 10, 2014 | 0 Comments

Many processed foods contain cellulose, which is plant fiber that is commonly extracted from wood. It’s used to add texture, prevent caking and boost fiber. And it’s been around for ages.

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Has The FDA Brought On A Cheese Apocalypse? Probably Not

Has The FDA Brought On A Cheese Apocalypse? Probably Not

| June 12, 2014 | 3 Comments

An FDA official warned that wooden boards used to age cheese could harbor harmful bacteria. But cheesemakers say they’ve long had safety measures in place to prevent any contamination from the boards.

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Want Your Cheese To Age Gracefully? Cowgirl Creamery’s Got Tips

Want Your Cheese To Age Gracefully? Cowgirl Creamery’s Got Tips

| May 28, 2014 | 0 Comments

The co-founders of Cowgirl Creamery were among the first American cheesemakers to be recognized by the prestigious French cheese guild. So they know a thing or two about storing and using old cheese.

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Europe Tells U.S. to Lay Off Brie and Get Its Own Cheese Names

Europe Tells U.S. to Lay Off Brie and Get Its Own Cheese Names

| March 4, 2014 | 1 Comment

The EU wants the U.S. to prohibit food makers from using names with historical ties to Europe. That means cheeses like Parmesan and Brie sold in the U.S. may have to find new names.

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DIY Feta Cheese: Homemade Fresh Cheese is Easy to Make and Better than Store Bought

DIY Feta Cheese: Homemade Fresh Cheese is Easy to Make and Better than Store Bought

| January 29, 2014 | 2 Comments

Feta cheese is an excellent starter cheese for those who want to learn how to make DIY cheese at home. Kate Williams shows you how.

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A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage

A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage

| January 8, 2014 | 2 Comments

Kraft confirms that shortages are in store of its creamy processed cheese — part of a popular concoction with salsa served on a nacho chip or two. One reason? Seasonal demand — in other words, it’s Super Bowl time.

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Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers

Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers

| December 18, 2013 | 0 Comments

Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.

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Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee

Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee

| December 17, 2013 | 0 Comments

How to match this season’s best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area’s favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart.

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An Omnivore’s Dilemma: Would You Eat Michael Pollan Microbe Cheese?

An Omnivore’s Dilemma: Would You Eat Michael Pollan Microbe Cheese?

| November 25, 2013 | 0 Comments

Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.

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How 17th Century Fraud Gave Rise To Bright Orange Cheese

How 17th Century Fraud Gave Rise To Bright Orange Cheese

| November 8, 2013 | 0 Comments

Kraft says it’s ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn’s out there’s a curious history here.

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