Fungi and bacteria play a big part in shaping the flavor and texture of cheese. BSIP / Universal Images Group via Getty Images Some cheeses are mild and soft like mozzarella, others are salty-hard ...
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Lab-grown cheese is coming. But would you eat it?
In an unassuming building in Stratford, east London, British start-up Better Dairy is making cheese that has never seen an udder, which it argues tastes like the real thing. It is one of a handful of ...
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