It’s a problem as intractable as the riddle of the Sphinx: How do you make a vegan cheese that people actually want to eat? Formo, a Berlin-based biotechnology company, thinks it has found the ...

Incredible production of cheese in a mega factory is a highly efficient and precise process that starts with the freshest milk. It is carefully pasteurized and mixed with cultures and rennet to ...

The French multi-national is leveraging precision fermentation to valorize acid whey, a by-product of making cheese, into ...

Neolithic pottery fragments from Europe reveal traces of milk fats. Traces of dairy fat in ancient ceramic fragments suggest that people have been making cheese in Europe for up to 7,500 years.