Profile: Sayer Dion – Microbiologist at Jasper Hill

In the Fall of 2013, the Cellars at Jasper Hill built a state-of-the-art microbiology lab inside of their expansive cheese aging facility in Greensboro, Vermont. In June of 2014, Sayer Dion joined the Jasper Hill team as the first on-site microbiologist in the United States working on artisan and farmstead cheeses. I talked to Sayer about what projects she is working on in her new position as well as how her background as a home brewer and former employee of White Labs influences her approach to cheese microbiology. [click to view the full story]

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Microbe Guide: Sporendonema casei

If you’ve ever spotted bright orange patches on the rind of a cheese, there’s a good chance it was Sporendonema casei. While orange may instill a sense a fear, this orange mold isn’t out to get you. It’s a benign mold species that contributes unique aesthetics and flavors in cheese rind ecosystems. [click to view the full story]