Regardless of where you stand in the “can dairy-free cheese be called ‘cheese’?” debate, it’s no secret that vegan cheese is difficult to make. The cheesemaking process is incredibly complex, and the absence of important ingredients (such as casein) makes for an obvious problem. However, a new addition to Silicon Valley might be changing the game. This New Zealand company “trains” genetically modified microbes to produce some of these missing proteins. Apparently their mozzarella’s pretty good.
Here’s what else you might have missed this week in cheese news:
- The popular urban legend of blue cheese —a young man hid cheese in a Roquefort cave while visiting his love— is much beloved in the cheese world. However, a new study on the genetic history of blue cheese offers a different origin story.
- Spring is one of the best times to explore New England. Next time you feel like a road trip to ogle spring colors, here are some of the best farms to visit.
- Uh-oh. More and more research documents the long-reaching effects of food additives. The latest news: a common preservative in cheese might be bad for your metabolism.
- We all love the fluffy, delicious cheese that adds pizzazz to our avocado toast. But what exactly is ricotta cheese?
- There are so many ways to celebrate Grilled Cheese Month. This author traveled from Collingswood to Manahawkin in pursuit of New Jersey’s 25 best grilled cheeses. We have no idea where those cities are, but sure.
- Babybel is riffing on its iconic style. They recently released “Mini Rolls,” in which the cheese is rolled into the shape of a snail— think Fruit by the Foot.