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The science behind moldy cheeses: An interview with Dr. Maike Montanhini

The science behind moldy cheeses: An interview with Dr. Maike Montanhini



Cheese – a millenary dairy product which plays an essential role in the global economy – is traditionally consumed in many countries and therefore considered one of the most important agriculture products.  In 2019, 26 million tonnes of cheese were produced worldwide – a 2.6% increase on the year before – with a turnover of $114.1 billion1. According to the Food and Agriculture Organization (FAO), Europe and North America are the main contributors to worldwide cheese consumption, however, because of its broad texture and flavor variety its consumption reaches many other cultures.  In fact, there has been a significant increase in the number of so-called “cheese-lovers” in regions where the product is not traditionally consumed2.



Read More at: Science Meets Food

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