An essay celebrating cheese, through heritage and history

How cheesemakers cultivated the appropriate microbes from their milk for its preservation

Exploring the history of some of the most popular types of cheeses

Exploring the beginnings of milk fermentation using ancient protein analyses at ancient archaeological sites in Turkey, Mongolia and elsewhere

History of Yoghurt, Part 1. An essay on Lactic acid bacteria (LAB) to make yogurt.

History of Yoghurt, Part 2 - An exploration of our earliest relationships with yoghurt microbes.

History of Yoghurt, Part 3

Exploring how microbes compete and cooperate in cheese rind microbiomes.

How does fermentation fit into your zombie apocalypse preparation plan?

Cheesemaking is an ancient means of preserving milk. But is cheese made from raw milk inherently riskier than cheese made from pasteurized milk?

One of the easiest ways to ferment milk