Cows graze in front of the Rosengarten mountain massif in northern Italy. Pasture grazing is practiced throughout the Alps.
Matthias Schrader/Associated Press
January 28, 2013 Aficionados of cheeses made from the milk of mountain-grazing cows swear they really do taste better than those from cattle pastured on plains. Now, scientists are teasing out some of these subtle differences – in hopes of proving the mountain cheese tradition is worth preserving.
Archaeologists believe that ancient farmers used pots made from these pottery shards to make cheese â a less perishable, low-lactose milk product.
December 13, 2012 Scientists have detected milk fat on 7,000-year-old pottery vessels from archaeological sites in Northern Europe. They think it's the earliest evidence of cheese-making, and they argue dairy products gave early farmers an evolutionary edge.
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Tim Opper, of Cabot Cheese, inspects equipment that separates whey protein from sugar in the company's whey processing plant.
November 8, 2012 Milk isn't just something you drink anymore. It's become a raw material, like crude oil, that's refined into more valuable products, such as sugar for infant formula and protein powder that's used in energy bars.
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