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Posts Tagged "cheese"


Human Cheese and the Microbial Superhighway

Cheese is a fascinating model for studying the intersection of human and microbial cultures. My project with Sissel Tolaas explores these connections through the process of making cheese using microbes sampled from the human body. Here is a short film for the project featuring interviews with microbiologist Benjamin Wolfe, cheesemaker Seana Doughty, anthropologist Heather Paxson, [...]

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Cheese Cultures


Cheese is carefully rotted milk, an ancient domestication of microbial activities for human consumption. Humans work in concert with communities of bacteria and fungi to produce the hundreds of different kinds of cheeses, flavored by the metabolic excretions of microbes eating the sugars, proteins, and fats in the milk. The ecologies of cheese provide a [...]

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Talking back

Brie and Milbenkäse Are the New “Lab Rats” for Microbiologists

Trillions of microbes, a galaxy’s worth of prokaryotes, inhabit the human GI tract. Figuring out what the microbiome does, as this Brobdingnagian collection of critters is known, remains a grand challenge of biology. As always, scientists try to make a difficult problem tractable by conducting studies in a simpler version of the organism or environment they [...]

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