Ingredients
Who Put the Holes in Swiss and the Blue in Blue? The Named Microbes Behind Your Favorite Cheese
Specific microorganisms are directly responsible for the iconic characteristics of popular cheeses, from the holes in Swiss to the blue veins in Roquefort and the rinds of washed-rind varieties. Understanding the roles of starter and secondary cultures, like Propionibacterium freudenreichii, Penicillium roqueforti, and Brevibacterium linens, transforms cheese tasting into an appreciation of microbial craft.
Shira Golan·October 28, 2026
