A Science Lab For Stinky Cheese

From The New York Times:

There’s no sign announcing that you’ve arrived at Jasper Hill Farm, a creamery in the Northeast Kingdom, as Vermonters call that end of their state, but you can’t miss it. The main barn is painted midnight blue with a giant cheese moon and cows floating happily in space. Blasted into the hillside is a concrete bunker with seven cheese caves radiating from a central core.

There’s one other surprising detail: a modern two-room laboratory filled with microbiology equipment and staffed with scientists.

Why does a small, rural creamery invest in technology for what has long been a low-tech product? Because it doesn’t have 500 years to learn what its European counterparts already know: the biological intricacies of how to make the best cheese in a particular place. And because the same diversity of microbial cultures is not available in North America.

Read more at The New York Times.

Related posts…

Online Exhibition: Sumbanese Textiles

From Hali Magazine: A special exhibition of textiles from Sumba, curated by HALI contributing editor Thomas Murray and drawing from his extensive collection,…

A Stoppardian Series of Iterations and Transitions

Two recurring themes in the first collection are iteration and transition.   Transitions, be they a fade in color, thickness, graphic, or perspective, are…