Bronwen Percival is the cheese buyer for Neal’s Yard Dairy in London. In addition to working with cheesemakers and the company’s maturation team to select and optimize the quality of the cheese they sell, she works to mobilize collaboration between cheesemakers and the scientific community. In 2012, she instigated a biennial conference on the Science of Artisan Cheese. In early 2014, she spent two months in the Dutton Lab at Harvard University studying the role of marine-associated Proteobacteria on cheese rinds. She is a convenor of the London Gastronomy Seminars, a member of the UK Specialist Cheesemakers’ Association Technical Committee, and sits on the editorial board of the forthcoming Oxford Companion to Cheese. She is currently working to coordinate an English translation of the leading French textbook on raw milk microbiology.
Benjamin Wolfe is a microbiologist at Tufts University using the microbial communities of food to address fundamental questions in microbial ecology and evolution. He received his B.Sc. from Cornell University in 2003 and his Ph.D. from Harvard University in 2010. He began studying the microbiology of fermented foods as a post-doctoral fellow with Rachel Dutton at Harvard’s FAS Center for Systems Biology. He has worked on the science of fermentation with a number of chefs and food producers, including David Chang’s Momofuku Culinary Lab and Jasper Hill Farms. He has taught food microbiology courses at the Harvard Summer School and Boston University’s Gastronomy Program and frequently teaches classes or workshops on food microbes at Formaggio Kitchen, the San Francisco Cheese School, and for artisan food guilds across the country. Benjamin is a regular contributor to the food magazine Lucky Peach and writes an online series about the biology of food for Boston magazine.