Fu led a genetic analysis of the dairy products and microbes present in cheese from the Tarim Basin, shedding light on how it was made. Humanity’s love affair with cheese goes back millenniums.

The analysis revealed how the Xiaohe people made cheese, showing the way humans harnessed microbes to improve their food and how microbes can be used to track cultural influences through the ages.

The samples were then identified as kefir cheese, made by fermenting milk using kefir grains, and there was also evidence of goat and cow's milk being used. In their research, the team said the ...

From mettwurst and currywurst, schnitzels and pretzels to German-adjacent bratwurst chili and bier-cheese fries, you have ...

Home to well-known varieties such as cheddar and stilton, the UK cheese market has a strong footing in the global market. After whiskey, milk, and chocolate, cheese is the fourth most exported ...

In a rapidly changing world, MADE in Germany examines the risks and benefits of digitalization and its impact on the way we work, what we earn and how we live. The program also investigates the ...

Here’s what it boils down to -- Karle takes unused sap buckets and turns them into lanterns for your yard or patio.

Sept. 6 (UPI) --A Mexican city hosted a successful attempt for a tasty Guinness World Record: the world's largest string cheese ball. The Oaxaca state government and the municipality of Reyes Etla ...

Qiaomei Fu at the Chinese Academy of Sciences in Beijing and her colleagues have identified the substance as a kind of kefir cheese. Kefir is a traditional drink made by fermenting milk using ...

The sudden sprint to create an American blue cheese started on the University of Minnesota campus with professors Willis Barnes Combs, left, and Samuel T. Coulter — shown sampling some of their ...