Making cheese was a way to preserve the nutrients in milk so you could eat it weeks or months in the future. All cheesemakers first pump milk into a cheese vat and add a special enzyme called rennet.

After three years of perfecting her hard cheese-making skills, Miller has been teaching cheesemaking classes to fellow dairy ...

This refers to either animal, plant, or microbial enzymes ... especially when it comes to parmesan cheese—it’s up to you to check the labels and make sure what you’re purchasing is truly ...