This blog post was written by Adriann Negreros, an undergraduate researcher in the Dutton lab at Harvard.
We work in a cheese lab, so it’s no surprise to learn that we all love to eat—and to have fun. Yes, we do have our 9-5’s, but the daily grind in the Dutton lab just isn’t all that troublesome (clearly, we need to work more). Jokes aside, when we’re not dissecting a fresh rind of Bayley Hazen Blue into 1 mm x 1 mm squares (to discover just “who” is living there), or slowly uncovering a new species via our cheeses—we’re playing with mites. Yes, mites; those seemingly scary eight-legged little critters capable of growing on cheese.