If you like Science, and if you like cheese, you’ll like this article from edibleboston. I like both, and so I am posting it here. Go Science! Tasty, tasty, Science.
In a sleek new laboratory off Oxford Street in Cambridge, a small group of Harvard researchers are leading a quiet—if sometimes odiferous—revolution in the world of cheesemaking.
It is always good to have questions.
But—according to the data that Dutton and her colleagues have generated—the typical aged cheese is home to anywhere from 5 to 20 unique microbes. If they are not put there deliberately by the cheesemaker, where do they come from? And—more importantly—what are they up to? These are exactly the sort of questions that the Dutton lab is attempting to elucidate.
Read the full article over at edibleboston.