The Cheese Doctor is In

“In the underground vaults of the Cellars at Jasper Hill, a cheese-aging facility that’s part of a farm and creamery in Greensboro, Vermont, the cheese sits on wood or stainless steel racks. Shelved on rows upon rows of wooden towers, bark-encrusted wheels ripen patiently, waiting for their heady aromas and tongue-dazzling flavors to bloom. Just a whiff of the place is enough to make any cheese aficionado’s mouth water. But for a fan of microbes, this basement borders on paradise.

Photo: Benjamin Wolfe

Photo: Benjamin Wolfe

“It’s so beautiful when you walk in and see mold everywhere,” says Benjamin Wolfe, a Harvard University microbiologist who specializes in the study of rotten meats, ripe cheeses, and deadly mushrooms. “Their Cabot cheddar has the most gorgeous Technicolor mold I’ve ever seen.”

via The Cheese Doctor is In – Neatorama.


2 comments on “The Cheese Doctor is In

  1. I wonder if “rotten meats, ripe cheeses and deadly mushrooms” is on Dr. Wolfe’s business card? Anyway, we’re very grateful for those molds since they help Cabot Clothbound Cheddar become the amazing cheese that it is!

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