With all this talk of Human Cheese, we’re thinking—and reading!—a lot about the microorganisms in cheese and in our bodies. In this week’s round-up, researchers discover “secondary flora” that contribute to Stilton’s unique smell, and Michael Pollan investigates our symbiotic relationship with the microbes within us.
Study Reveals How Blue Cheese Gets Its ‘Tasty’ Smell – Sci-News.com
Some of My Best Friends Are Germs – Michael Pollan for New York Times Magazine
scienceandfooducla 