The good, the bad, and the stinky

The kerfuffle over wood-aged cheese erupted when a blogger intercepted a communication between an FDA official and the New York Department of Agriculture regarding the safety of wood shelves used for storing cheese. The internet expressed collective outrage at the prospect of banning this culinary tradition, even though the FDA denied it has any plans to do so. However, as usual, scientific perspectives on the issue paint a much more nuanced picture. Explore the good, the bad, and the stinky of the cheese microbiome in my LA Times story.

Cheese in Basel, Switzerland. (Credit: Ranveig)
Cheese in Basel, Switzerland. (Credit: Ranveig)
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s