The microscopic world of microbial communities can have an outsized impact, even on artisanal cheeses.
that form on the surfaces of naturally aged cheeses like brie, taleggio, and some types of cheddar. As the cheeses age, fuzzy and sometimes sticky layers of microbes form on the surfaces of the cheese. The microbes slowly decompose as the cheeses curd and they grow on the surface to create the aromas and colors that give the cheese in the fancy part of the grocery store their more unique properties.
Wolfe and his team began by investigating a cheesemaker’s problem with mold spreading on the surface of the cheeses and disrupting the normal development of the rind. This causes the cheese to look like the rinds were disappearing as the mold invaded their cheese cave. They collaborated with microbiologist Nancy Keller’s lab at the University of Wisconsin to find out what this mold was doing to the rind microbes and what chemicals the mold may be producing that disrupted the rind.
“We know that many fungi can produce metabolites that are antibiotics because we have used these as drugs for humans, but we know surprisingly little about how fungal antibiotics work in nature,” said Wolfe.
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