The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese.

@article{SisterNollaMarcellinoOS2013TheGT,
  title={The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese.},
  author={B SisterNo{\"e}llaMarcellinoOS and D. R. Benson},
  journal={Microbiology spectrum},
  year={2013},
  volume={1 1}
}
The history of cheese manufacture is a "natural history" in which animals, microorganisms, and the environment interact to yield human food. Part of the fascination with cheese, both scientifically and culturally, stems from its ability to assume amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking and its development by a variety of human cultures over centuries. Traditional cheesemakers observed empirically that… Expand
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