Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...
What do you do when you’re hit with a tidal wave of milk? Make cheese of course. Cheesemaking, at its core, is a method of preserving milk, transforming a perishable liquid into a diverse array of ...
A Swiss entrepreneur is making cheese from genuine milk proteins in a Berlin laboratory, without any cows involved. It is a 100 million euro bet on how we will feed ourselves in the future.
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