For centuries, blue-cheese-makers used the same old strains of Penicillium roqueforti, which is why most blues taste alike.
But now, innovators are exploring a vast new “fermentation space,” crafting cheeses with never-before-seen flavours and textures by tweaking the microbes that make them. These cheeses are part of a wider revolution in food production dubbed fermentation 2.0.
Tap the link in bio to learn more about the exceptionally tasty new fermented foods being cooked up in the lab
