No longer viewed only as waste, used cooking oil is a common ingredient in biofuels.
Articles on Cheese
Displaying 1 - 20 of 34 articles
Bréhémont, clayn, chalamon or craponne… Never heard of them? These cheeses of old speak volumes about France’s history of cheesemaking.
Molds and bacteria can produce dangerous toxins − and they don’t taste very good, either.
While people have long believed that food and dreams are connected, scientific research into this notion has been limited.
Changing your evening diet could help reduce nightmares, the latest research suggests.
A new study suggests eating dairy products before bed could be linked to nightmares. Here’s why cheese could be a culprit.
Millions of litres of nutrient-rich whey go to waste every year. Collaboration can help turn this waste stream into useful products
Cottage cheese has had a glow up. Forget bland and boring, and embrace the social media trend.
Cheesemaking is an ancient practice, and modern methods and chemistry have made it a science.
Nigeria’s soft cheese, wara, could be made more widely available with new techniques to extend its shelf life.
Australia wants better access to European markets but isn’t prepared to give up using the names of popular products including parmesan and prosecco as part of the latest trade talks.
Coronation Quiche may be fit for a king. But with a few tweaks, can be made to suit your budget. Hint: store-bought pastry is cheaper.
For some producers, the American approach to EU delicacies really grates.
Most vegan cheeses have little nutritional value.
Toe jam was mentioned in a song by The Beatles. Maybe they knew a thing or two about foot hygiene.
Australian cheese was once ‘vintage’ or ‘tasty’. Now we have a plethora of options. How did we get here?
For hundreds of years, magicians believed cheese could help them foretell the future or identify a criminal.
Nestle’s experience explains why the Coon deliberations are taking so long.
A food historian explains how the popular boxed dinner played an important role in kitchen science, wars and women’s liberation.
Three foods and some cool stuff you should know about them.
Top contributors
-
Accredited Practising Dietitian and Lecturer, Southern Cross University
-
Laureate Professor in Nutrition and Dietetics, University of Newcastle
-
Professor of Community Health and Wellbeing, The University of Queensland
-
NHMRC Senior Lecturer, School of Medical Sciences, UNSW
-
Senior lecturer, University of Sydney
-
Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
-
Head of Faculty Research Degrees, Manchester Metropolitan University
-
Professor of microbiology, Manchester Metropolitan University
-
PhD, Political Economy, Macquarie University
-
Associate Professor of Dietetics, Swinburne University of Technology
-
Professor of Public Health, World Health Organization Collaborating Centre on Nursing, Midwifery and Health Development/School of Public Health, University of Technology Sydney
-
Caroline Robinson is a Friend of The Conversation.
Associate Professor Podiatry, Charles Sturt University
-
Lecturer in Podiatry, Charles Sturt University
-
Materials Chemist and Science Communicator, University of Sheffield
-
Lecturer in Archaeology, University of York
