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All the thousands of types of cheeses created by people have something in common: they are full of their own special combinations of microbes.

United statesUnited kingdomTranberg andersenDaniel machadoSonja blascheFrancisco zorrillaInge kjAhmad zeidanChrats melkonianMette jungeForbes linktrKim ibUtrecht universityBioinformatics modeling department at chrWageningen universityNature communications