Cheese is gooey, delicious, and comes in so many flavors and forms! But, how does this food, which starts with the simple base ingredient of milk, acquire this diversity in flavor? The credit goes to a variety of microbes that not only alter the color, smell, texture and flavor of cheese—but also do it via complex molecular signaling networks. Join me as I meet with Dr. Laura Sanchez, a rising star in the field of natural products chemistry who is applying advanced tools in chemistry to listen in on those microbial conversations underway in Bayley Hazen Blue cheese.
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