From Swiss to cheddar, cheeses depend on the action of microbes for their flavor and aroma. But it's far from clear how these teams of microbes work together to ripen cheese.
To a cheese-maker, that's just the beauty of the art. To a scientist, it sounds like an experiment waiting to happen.
A handful of scientists who study cheese recently gathered to share their latest findings at a farm in the English county of Somerset. They know cheese well here — after all, Somerset invented cheddar.
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