The Red Cow

14/07/2026

Cheese and tofu waste isn't just waste anymore. It could help remove CO₂ from the atmosphere.

Researchers at ETH Zürich developed a carbon capture method that transforms protein waste from dairy and tofu production into tiny porous beads. These beads absorb up to 97 mg of CO₂ per gram, 10 to 50% more than current commercial materials. Instead of relying on high heat, the process releases the captured CO₂ using a mild acid and base spray at room temperature. The beads can be reused many times and, at the end of their life, composted or converted into biofuel.

Would you have guessed food waste could play a role in fighting climate change?

18/02/2026

Did you know how the beautiful Tête de Moine rosettes are formed? Yes on the Girolle, but how does it work physically? A study by Jishen Zhang and colleagues at ESPCI Paris looked into this phenomenon closer...

Scraping the surface of a Tête de Moine cheese wheel produces frilly ribbons whose flower-like forms depend on the local friction.

10/02/2026

When people think of Swiss cheese, they often picture cows, alpine meadows, and centuries-old traditions. And those elements do matter.

But what truly sets Swiss cheese apart goes far beyond landscapes and heritage. It lies in decades of scientific work, carried out quietly behind the scenes.

Around the world, industrial cheese production often relies on a limited number of standardized bacterial cultures. This leads to predictable flavors and less diversity. Over time, stricter hygiene standards and large-scale production have also caused many traditional local bacteria to disappear.

In Switzerland, researchers at Agroscope took a different path. Since the early 20th century, they have been collecting, studying, and preserving traditional lactic acid bacteria from cheesemakers across the country. Today, more than 12,000 bacterial strains are conserved in Liebefeld, near Bern, many of which no longer exist in nature.

Agroscope provides selected cultures to around 90 percent of Swiss cheesemakers, often as a complement to traditional artisan cultures produced directly in the dairy. These cultures are not recipes. They are tools, used alongside local know-how.

Together, science and craftsmanship help preserve distinct flavors, regional identity, and a biodiversity that is globally unique.

20/01/2026

Love these stats!

Happy 🧀
From alpine dairies to iconic fondue and raclette, Swiss cheese is a story of craftsmanship, diversity, and shared moments at the table. A taste of Switzerland, enjoyed far beyond its borders.

30/11/2025

Happy birthday to us as we are turning 14 today 🙌🎂🥳

27/11/2025

It’s been 2 weeks since the 2025 World Cheese Awards took place in the picturesque Swiss city of Bern. Tom was invited to judge 45 of the 5,244 cheeses from over 40 countries. He said it was an amazing experience that words can’t describe. Maybe pictures though?

26/11/2025

Back from Switzerland, Tom put together a list of all our award winning cheeses at this year's World Cheese Awards in Switzerland .

We’re delighted to announce that several cheeses represented by The Red Cow have been recognised at the World Cheese Awards 2025 in Bern – one of the world’s most prestigious cheese competitions.

14/11/2025

This is amazing! Congrats Pius!!

11/11/2025

The most distinguished of cheese crystals, tyrosine, is not a component of stone but a foundation of life itself. 🧬

Tyrosine crystals are the crunchy starbursts found in the paste of many Alpine-style, Italian, and Dutch cheeses. They are made from the amino acid of the same name, which is an organic compound and therefore not a mineral.

At the link in bio, discover two factors vital to the formation of these crystals—and why you don't always find them in aged, hard cheeses.

✍️ Josh Windsor
🧀 Vintage Lot 18 by Artikaas

08/11/2025

Great article from the Financial Times. Did you know that the recipe of a cheese fondue was first recorded in Zurich in 1699?

The Swiss city’s gooey-cheese offerings are legion at this time of year, from comforting classics to champagne-soaked blowouts