<p><a href="http://www.sci-news.com/biology/article00794.html" title=""></a></p><div class="vert-display-toggle collapsible relative flex flex-col items-center "><div class="vert-unit mt-4 mb-3 top-20"><div ad-type="mobile-desktop" class="ad-wrapper vert min-h-boombox flex items-start justify-center" data-ad-mapping="inline" data-ad-slot="Discover/inline-ad" id="div-inline-ad-0"></div></div><span aria-label="Advertisement" class="text-ad mt-1 text-[11px] uppercase">Advertisement</span></div><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.webp 480w, https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.jpg" title="placeholder" loading="lazy" data-id="530"></figure><p> With all this talk of <a href="http://blogs.discovermagazine.com/2013/08/13/human-cheese/" title="">Human Cheese</a>, we're thinking—and reading!—a lot about the microorganisms in cheese and in our bodies. In this week's round-up, researchers discover "secondary flora" that contribute to Stilton's unique smell, and Michael Pollan investigates our symbiotic relationship with the microbes within us.</p><p><a href="http://www.sci-news.com/biology/article00794.html" title=""><strong>Study Reveals How Blue Cheese Gets Its 'Tasty' Smell</strong></a> – Sci-News.com</p><div data-embedid="4b651d8f-ea11-445f-9ea7-e776ca36eef3" id="insticator-embed-temp"></div><p><a href="http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?pagewanted=all&amp;_r=4&amp;" title=""><strong>Some of My Best Friends Are Germs</strong></a> – Michael Pollan for New York Times Magazine</p>

Explore the fascinating microorganisms in cheese that create unique flavors like Stilton's tasty smell. Discover the science behind it!

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Stilton Cheese & The Human Microbiome

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With all this talk of Human Cheese, we're thinking—and reading!—a lot about the microorganisms in cheese and in our bodies. In this week's round-up, researchers discover "secondary flora" that contribute to Stilton's unique smell, and Michael Pollan investigates our symbiotic relationship with the microbes within us. Study Reveals How Blue Cheese Gets Its 'Tasty' Smell – Sci-News.com Some of My Best Friends Are Germs – Michael Pollan for New York Times Magazine

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