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Cheese

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