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The distinctive taste of cheddar cheese is due to microbes

A study reveals the complex interactions between bacteria that give one of the world’s most popular cheeses its unique flavor ....

United Kingdom , Baltasar Mayo , Francisco Zorrilla , Chrats Melkonian , Ahmad Zeidan , Nature Communications , University Of Cambridge , Asturias Dairy Products Institute ,

The food is not just a tasty snack it’s an ecosystem ....

United States , West Bank General , West Bank , Noella Marcellino , Baltasar Mayo , Regina Laudis , Ben Wolfe , Paul Cotter , Julia Pringle , Vincent Somerville , Images Group , Tufts University As , Cheese Courtesy Of The Wolfe Lab , Teagasc Food Research Centre , University Of Lausanne , Tufts University , Dairy Research Institute Of Asturias , Cheeses On Display , Universal Images Group , Dairy Research Institute , Stone Age , Wolfe Lab , Food Science , Cheese Gets Microbes Graphic , Adapted From , Slow Food ,

Celebrating the tiny microbes that make cheese possible

Cheese is not just a tasty snack it’s an ecosystem. And the fungi and bacteria within that ecosystem play a big part in shaping the flavor and texture of the final product. ....

United States , West Bank General , West Bank , John Putnam , Noella Marcellino , Ben Wolfe , Paul Cotter , Julia Pringle , Baltasar Mayo , Regina Laudis , Vincent Somerville , Teagasc Food Research Centre , University Of Lausanne , Tufts University , Dairy Research Institute Of Asturias , Dairy Research Institute , Stone Age , Annual Review , Food Science , Slow Food , Jasper Hill ,