Cheese Scientist Archives

While natural cheeses shine with their unique flavours, flavoured cheese offers exciting twists that appeal to a wide range of tastes.

Murcia al Vino—often called “Drunken Goat” cheese in English—has become a favourite among cheese lovers. This Spanish semi-soft goat cheese, […]

The dairy industry has long sought ways to maximise milk production. One controversial method involves injecting cows with rBST.

Tillamook Cheese is a brand of dairy products produced by the Tillamook County Creamery Association in Oregon, USA.

Known for its rich flavour and creamy texture, Australian-made Old Croc Cheese has earned its place on tables around north America.

Low-fat cheddar is a versatile and healthier cheese option for individuals seeking a balance between taste and nutrition.

Citric acid is a popular ingredient in making cheese. It provides a simple and reliable way to acidify milk, ensuring consistent results.

Temperature is one of the most crucial factors in cheesemaking. It affects curd formation and the final texture and flavour of the cheese.

Curd washing is a traditional cheesemaking technique that shapes the flavour, texture and aroma of many cheeses.

Cheesemaking at home is a hobby that connects you to the craft and culture of this ancient food. These are the ingredients you will need.

Creating the ultimate Thanksgiving cheese platter can elevate your holiday feast, blending traditional flavours with seasonal touches.

American Cheese is loved for its ability to melt into a smooth, creamy consistency. Read on to find out why it melts so well when heated.

Processed cheese products are a staple in fast food and many households. However, they come with significant health drawbacks.

Cheddar and Colby might look alike, but they’re worlds apart in taste, texture and history. Read on to learn more about these iconic cheeses

Finding the perfect cracker to pair with cheese can elevate any cheese tasting. But for those avoiding gluten, this can be challenging.