FAQ: Microbes Make the Cheese, February 2015

Cheese Cover

Are you a cheese connoisseur or interested in knowing more about how cheeses are made? You might be surprised to know that the cheese varieties that we enjoy today are due to the diverse activities of the microorganisms used in the cheese-making process. The unique “eyes” in Swiss cheese is due to the metabolic processes of Propionibacterium freudenreichii and the blue streaks in blue cheeses are due to the mold, Penicillium roqueforti. To discuss the role of microorganisms in cheese production and how they generate the vast array of cheese textures, tastes, colors, and smells that we like in various culinary and snacking situations, the Academy convened a colloquium in June 2014 at ASM Headquarters that brought together scientists from food microbiology, microbial ecology, and the cheese-making industry.  

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