Certain types of cheeses are made with animal rennet, a mixture of enzymes that causes dairy to curdle and clump together. The active ingredient in rennet is chymosin (also called rennin ...

No, it’s not all-purpose, and I don’t recommend it for your next cheese board. But when you need a melty slice on a burger or a batch of queso that stays smooth and clump-free? American cheese ...

They then bond with each other or with casein, the other protein in cheese, causing clumps. The scientists wanted to find a surefire way to avoid that gummy mess. “It’s very hard to get the ...

Cheese makes just about everything better. But, if you're going to add cheese to soup, then you need to make sure you do it right in order to avoid those stuck-together lumps. To find out ...