Tag: Cheese

  • Nation & World

    Cheese-based research

    Bauer Fellow Rachel Dutton has identified three general types of microbial communities that live on cheese, opening the door to using each as a “model” community for the study of whether and how various microbes and fungi compete or cooperate as they form communities, as well as what molecules and mechanisms are involved in the…

    4 minutes
  • Nation & World

    When microbes make the food

    A Harvard Summer School class spurs learning through food, by examining how microbes — bacteria and fungi — can help as well as harm when they get into food, doing much of the work preparing cheeses, beer, soy sauce, and even chocolate.

    4 minutes
  • Nation & World

    Ecologies of value

    Radcliffe Fellow and anthropologist Heather Paxson is studying small artisanal cheese operations as “ecologies of production” that are both commercial and moral.

    5 minutes