There is so much to say about cheese…<\/p>\n
Its origin goes quite far back, it is thought that cheese was discovered around 8000 BCE when sheep were first domesticated. Then by the time the Greeks built their empire it was an everyday food and by the time the Romans took over it was considered an Art. Apparently, Pliny’s Natural History<\/em><\/a> (77BCE) has a whole chapter on cheese! Local weather was the major factor in the production and more importantly storing of cheese, the earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic cottage cheese<\/a> or feta<\/a>, a crumbly, flavorfull Greek cheese. Cheese produced in Europe, where climates are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and moulds, giving aged cheeses their respective flavours*.<\/p>\n Today cheese is still an art, but to in new ways with an extended understanding of the different processes behind each type of cheese. Cooked or not, matured or not, use of microorganisms or not… Yes indeed, if some cheeses like camembert or brie are unsurprisingly made, or matured, thanks to fungi (Penicillium<\/em> to be more precise) much more are made with bacteria. In the first step of the cheese preparation, curdling, microbial starters are used, they belong to the Lactococcus<\/i>, Lactobacillus<\/i>, or Streptococcus<\/i> families. Swiss starter cultures also include Propionibacter shermani<\/i>, which produces carbon dioxide gas bubbles during ageing, giving Swiss cheese or Emmental its holes. During curdling, milk is separated into solid curds<\/a> and liquid whey<\/a>, those will then be used in a variety of different process to make this<\/a> or this<\/a> cheese.<\/p>\n Today, this nerdy microbiologists had a particular look at the effect of bacteria on the aroma and the ripening process of cheese (here<\/a> and here<\/a>). But it even goes further, cheese has been found to be a perfect playing ground to study microbiology interactions, and a myriad of studies looked at the mechanisms involved in those closed and easily manipulable environments. Studies looked at the interaction between phages and bacteria in a closed system (here<\/a>), other on the effect and transfer of antibiotic resistance within the cheese community but also with our gut microbiota (here<\/a> and here<\/a>).[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":" [vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”854″ alignment=”center” animation=”Fade In” border_radius=”none” box_shadow=”none” max_width=”100%”][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle”…<\/p>\n","protected":false},"author":2,"featured_media":854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58],"tags":[11,81,64,15],"_links":{"self":[{"href":"https:\/\/www.aassie.net\/Pro\/wp-json\/wp\/v2\/posts\/853"}],"collection":[{"href":"https:\/\/www.aassie.net\/Pro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.aassie.net\/Pro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.aassie.net\/Pro\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aassie.net\/Pro\/wp-json\/wp\/v2\/comments?post=853"}],"version-history":[{"count":3,"href":"https:\/\/www.aassie.net\/Pro\/wp-json\/wp\/v2\/posts\/853\/revisions"}],"predecessor-version":[{"id":868,"href":"https:\/\/www.aassie.net\/Pro\/wp-json\/wp\/v2\/posts\/853\/revisions\/868"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.aassie.net\/Pro\/wp-json\/wp\/v2\/media\/854"}],"wp:attachment":[{"href":"https:\/\/www.aassie.net\/Pro\/wp-json\/wp\/v2\/media?parent=853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.aassie.net\/Pro\/wp-json\/wp\/v2\/categories?post=853"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.aassie.net\/Pro\/wp-json\/wp\/v2\/tags?post=853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}