TRACZYK: The strain we use is a strain of lactobacillus and staphylococcus bacteria and what happens with that is through the fermentation process, which is stuffing that sausage after it's ground ...

Animal-free cheese, made from precision fermentation-derived dairy proteins, holds the promise of recreating the conventional dairy cheese, but with significantly fewer GHGs, as well as less land and ...

Blue cheese ... begin the fermentation process. After the cheese forms into a solid shape, the cheesemaker pierces it with stainless steel needles to create pathways for air to flow.