Microbe Guide: Fusarium domesticum

Washed rind cheeses are hostile places for most molds. The continuous washing of the surfaces of these cheeses breaks up the networks of molds (mycelium) and generally favors the growth of yeasts and bacteria. But one mold, Fusarium domesticum, has figured out how to cope with this highly disturbed cheese environment. [click to view the full story]


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]