Whether it supports the production of wine or cheese, terroir is a “particularly French conception of cultural territory” says historian Tamara L. Whited.
There’s a literal wide world of cheeses out there. As U.S. dairies struggle, should we be making more of them? Sometimes, this can make all the difference in keeping a farm in business.
The USDA has kept cheese and other dairy products in cold-storage caves for decades. But their purpose has shifted over the years.
By comparing the genomes of different species of molds scientists have reconstructed their history. On Thursday, the scientists reported that cheese makers unwittingly have thrown their molds into evolutionary overdrive.They haven’t simply gained new genetic mutations to help them grow better in cheese. Over the past few centuries, these molds also have picked up large chunks of DNA from other species in order to thrive in their new culinary habitat.
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