Celebrating the tiny microbes that make cheese possible

Cheese is not just a tasty snack — it’s an ecosystem. And the fungi and bacteria within that ecosystem play a big part in shaping the flavor and texture of the final product.

Related Keywords

Wisconsin ,United States ,Bethlehem ,West Bank General ,West Bank ,Ireland ,Spain ,Switzerland ,Vermont ,Connecticut ,Irish ,John Putnam ,Noella Marcellino ,Ben Wolfe ,Paul Cotter ,Julia Pringle ,Baltasar Mayo ,Regina Laudis ,Vincent Somerville ,Teagasc Food Research Centre ,University Of Lausanne ,Tufts University ,Dairy Research Institute Of Asturias ,Dairy Research Institute ,Stone Age ,Annual Review ,Food Science ,Slow Food ,Jasper Hill ,