The Science behind Cheese Microbes
Microbes can get a bad rap: they're the culprits behind the white mold on your bread and the sour smell in your milk carton. But that same molding process is what gives us cheese, and the reason for this magazine's existence. To learn more about our misunderstood, microscopic friends, check out this scientific primer that explains microbes in language any cheese head can understand.
It's easy to criticize microbes for all of the inconveniences they cause in our lives, but we also have the little guys to thank for some of our most beloved food items--beer, wine, bread, pickled veggies, and, of course, cheese.