If you find an unexpected spot of mold on your favorite block of cheese, you might wonder if it's still safe to eat or better ...
Scott Kautzer pours buckets of cheddar cheese curds into a barrel, where they will condense and form a giant block of cheddar, at the Henning's Wisconsin Cheese factory in Kiel, Wisconsin. The factory ...
“When you freeze it, the moisture in the cheese can turn to ice crystals, which can break and poke into the fat and protein structures,” Marko explains. Then, as it thaws, those punctured structures ...