Cheese makes some foodies jump up and down like little kids, but behind that heavenly taste and texture lie bacteria, mammal stomach lining, pesticides and pure fat.
To ripen cheese and add flavor, bacterial strains are freely injected and smeared into the substance. But not all have been accounted for, a new study finds.
Researchers at Newcastle University in England have now identified eight previously undiscovered microbes on the French, brie-like cheese called Reblochon. The potential benefits of these new microbes are still unknown....