...Miranda Brown This article documents the presence of cheese in the culinary traditions of southeast China between the fourteenth and seventeenth centuries through a close analysis of a single recipe collection, Mr. Song's Book of Nourishing Life. It opens by examining Mr. Song's techniques...

...Cristina Grasseni The reinvention of food is also a matter of re-localization. This means rethinking food chains in terms of their spatiality. This article deals with milk and cheese and their reinvention in Italy through two distinct, even opposing, strategies: automatization and face-to-face...

...Scott Haas In the global marketplace where real products are sold alongside knockoffs, how do the genuine producers and the consumer guarantee integrity? Scientists have entered the fray through microbiology. By utilizing the same, specific bacteria to create regional cheeses, scientists...

...heather paxson Although the history of cheesemaking in the United States tells largely a tale of industrialization, there is a submerged yet continuous history of small-batch, hands-on, artisan cheese manufacture. This tradition, carried on in artisan cheese factories across the country, although...

... yogurt cultures to sweetened evaporated milk. However, Bengal is best known for desserts based on chhana. This is a fresh cheese with a consistency similar to ricotta. Some chhana is made into fritters, which include pantua, a doughnut-brown ball about the size of a lime, and kalojam, a nearly jet black...

...ursula heinzelmann At first glance the small, round cow's milk cheese seems decidedly unexciting, one of the mild, semi-hard, ‘‘children’’ cheeses Germans apparently favor for their unobtrusiveness, the very opposite of the characterful, often pungent varieties their French neighbors like to make...