Microbiomes And Molds: Cheese In The Name Of Science

The rind is the boundary layer between a cheese and the environment. It hosts a variety of microorganisms that comprise the microbiome, a symbiotic community whose members perform different tasks. Some break down proteins and fats on the rind, creating volatile sulfur and ammonia compounds that are responsible for the intensive odor of some types of cheese.  There are different curing methods for cheese. Some, like Limburger, Tilsiter and Appenzeller, need specific bacteria on their rinds. Others, like Camembert and Brie, develop their aroma with the assistance of molds.  Vorarlberger Bergkäse - a model cheese read more

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