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Taming the Wild Cheese Fungus

by American Society for Microbiology
Recent study suggests that wild mold strains could be domesticated intentionally to produce new kinds of artisanal foods

Say Cheese: Cornell Lifts New York Cheese Market

by Cornell University
Cheesemakers large and small from across the Northeast have turned to CALS’ Food Processing and Development Laboratory (FPDL) for small-batch production and dairy expertise as they develop new recipes