36 min listen
Episode 81: Rachel Dutton
FromCutting the Curd
ratings:
Length:
26 minutes
Released:
Nov 14, 2011
Format:
Podcast episode
Description
This week Cutting the Curd gets gets cut down to size, or rather gets shrunk, with the help of microbiologist Rachel Dutton who is a fellow at FAS Center of Systems Biology. There she is putting cheese under the microscope and using the simplified, experimentally tractable microbial ecosystems found growing on the surface of cheeses as models for the behavior of microbes in complex communities. These communities, and their rich assembly of metabolic capacities, contribute much of the diversity in flavors, smells, and textures of the hundreds of different varieties of cheeses. But dont worry if this all sounds over your head Anne Saxelby is there to guide you through world of cheese big and small. This episode is sponsored by Fairway Market.
Released:
Nov 14, 2011
Format:
Podcast episode
Titles in the series (100)
Episode 11: Steve Jenkins: Steve Jenkins, the man behind Fairway Market, joins Anne Saxelby on this weeks edition of Cutting The Curd. They talk about cheese idioms, etymology and the American phenomenon of cheese naming. by Cutting the Curd