Microbes and the Future of Cheese
Posted: 03/22/2024
Blue cheese like Roquefort and certain soft cheeses like Camembert and Brie rely on microorganisms to successfully become the delicious cheeses they are. Earlier this year, studies were released detailing that the genetic diversity of these fungal strains are at great risk of dying out – humans have domesticated them for consistency, but in the process there is a serious....