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Here’s what you might have missed this week in cheese news! Our January 24th edition of In Queso You Missed It.
Why do some cheeses get firmer as they age, while other cheeses get runnier? We delve into the science behind your favorite wedges.
Culture contributor Pat Polowsky unravels the science and mystery of cheese crystals.
Crafting a quality cheese is a daily lesson: A lesson in perseverance, patience, and people. By Cheesemaker Uriel Filiba of Klein River Cheese in South Africa.
Figs are grown commercially in California, Texas, Utah, Oregon, and Washington. They can also be found at farmers’ markets in states with warmer climates.
Why are so many iconic aged cheeses made using copper vats?
A new study finds potentially harmful phthalates in processed mac and cheese
How can stinky cheese taste so good?
Why do we sense nutty flavors in cheese?
Botany is full of surprises when it comes to our favorite shelled snacks
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