When pressure is applied to ice, its melting point is reduced so it turns to water. When the pressure is removed, however, it turns back into ice. This process is called 'regelation.' Pennsylvania ...

The problem with vegan cheese isn’t so much taste as it is texture, Souza said. “Stretching and melting is such an important part of cheese. [When it comes to] non dairy cheeses, this is an ...

"They’re happy giving up meat but can’t give up cheese.” The problem with vegan cheese isn’t so much taste as it is texture, Souza said. “Stretching and melting is such an important part of cheese.