In my early cheese-making years, I was disappointed if I did not succeed in achieving the ultimate stretch every time. But then I realized: each type of mozzarella has its uses.

At Cal Poly, known for its “Learn by Doing” philosophy, agriculture students have a hand in every part of the cheesemaking process — from caring for and milking cows to manufacturing ...

During the cheese-making process, fats and proteins come together to create curds. As some cheeses age, these proteins separate, creating the crystals you see when you bite into a hunk of aged ...

The delicious chunks of cheese that we have been eating, historically speaking, was always processed at home. With time and a ...

Featured Whey is a byproduct of the cheese-making process. Manufacturers use enzymes to curdle cow’s milk, separating out its solid curds and leaving liquid whey.

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I embark upon this process of making mozzarella again and again without knowing for sure whether or not the cheese will be perfect. And that is OK with me.