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