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Video: The Incredible Science of Cheese-Making

Take a look into the fascinating science of cheese—from MRIs to microbes.

[youtube]http://www.youtube.com/watch?v=8G6yzLSByHQ

Americans eat about 33 lbs of cheese a year, and KQED Quest recently looked into our ever-evolving taste for salty, fermented blocks of milk in a segment on the "Science and Art of Cheese."

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Bacteria Are Amazing: Photos of the Ecology of Cheese

Take the closest look at the inner workings of the best cheese, and learn what this complex science means for the FDA's crackdown on raw milk cheeses.

Microbiologist Rachel Dutton has been exploring the incredible life forms growing on some of the world's finest fermented dairy products. She samples specific colonies from cheese rinds, grows the microbes on a petri dish in the lab, and then photographs the bacterial ecology, which is responsible for each cheese's distinct texture, flavor, and smell.

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