Breaking the mould

Researchers are putting blue cheese under the microscope to find out how micro-organisms contribute to its distinctive taste, texture and smell.

Appears in Issue 46

Tags: blue cheese, Collaborative Research and Development grants, Division of Food Sciences, East Midlands Development Agency, econdary flora, emda, European Regional Development Fund, Food and Drink iNet, microflora, Prof Christine Dodd, The University of Northampton