To make cultured butter, a culture is added to cream during butter production, & the cream coagulates into crème fraiche.
Pigs in Parma feed on leftover Parmigiano Reggiano whey, and produce meat that is deliciously dark, moist, and nutty.
Mozzarella needs to be pressed, pulled, and shaped until it floats like a soft pillow in a fresh milky pool.
Marie Antoinette played at being a milkmaid with a silver pail and ivory milking stool.
There is more lactose in younger cheeses such as ricotta or quark than in aged cheeses such as Gruyere and sharp cheddar.