Brennan et al., Appl. Environ. Microbiol. 2002, 68(2): 820-830. What organisms grow on the surface of a semi-soft, pasteurized washed rind cheese during the course of its development? How does inoculation with a commercial strain of Brevibacterium linens affect the development of the rind microbial community? This paper sheds some light on these very pertinent questions. [click to view the full story]
Julie Cheyney makes a raw-milk lactic cow’s milk cheese called St Jude in Hampshire, UK. Before starting to make St Jude, Julie was on the team that developed Tunworth, a Camembert-style cheese that won Supreme Champion at the British Cheese Awards in 2006. We spoke with her about making raw milk cheese and the microbes that play a role in the process.
[click to view the full story]