Have you ever wondered about the process of making cheese? Did you know that microbes are incredibly important to the finished cheese product and there are myriad ways to manipulate that system?
In this video from the American Society for Microbiology, you can learn all about it from two perspectives. The first talk is from Mateo Kehler, a founder and cheesemaker at Jasper Hill Farms. This is a man who is truly passionate about his job, and he's enthusiastic about telling us all the details, such as the chemical composition of cheese and how the chemistry of the process affects the taste of cheese.
The second talk starts a little after the 22nd minute; it's from Rachel Dutton, currently an Assistant Professor at University of California, San Diego. Her lab studies microbes, and specifically, uses cheese as a model to analyze how the bacteria interact as a community. She also discusses how various microbes impact the taste of cheese, and which bacteria are useful for which cheeses. This lecture is also around twenty minutes long; the speakers are followed by a short question and answer session.
