What happens when you collect 137 cheeses from around the world and sequence their DNA? You end up eating a ton of cheese. But more importantly, you learn a lot about what bacteria and fungi live in a typical cheese rind, that sea salt may be a previously unrecognized source of cheese microbes, and whether the notion of ‘microbial terroir’ holds up in artisan cheeses. In this Science Digested, I provide a digested version of recent research that used new DNA-sequencing approaches to broadly survey the microbial diversity of artisan cheese rinds.
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]
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.
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