In this talk, Benjamin Wolfe will explore how microbes compete and cooperate in cheese rind microbiomes. From fungal highways on wheels of Saint Nectaire to antibiotic producing fungi in cheddar, we’ll learn about the ecology and chemistry of microbial interactions in some of your favorite stinky cheeses. We will also learn how cheesemakers can use this knowledge of microbial interactions to improve the safety and quality of their products.

Benjamin Wolfe is the Aptman Family Assistant Professor of microbiology at Tufts University. The Wolfe Lab at Tufts uses fermented foods as model systems to identify the processes that shape the diversity of microbiomes. In addition to research focused on the basic biology of microbes, the Wolfe lab has worked with chefs and food producers, including David Chang’s Momofuku Culinary Lab and Jasper Hill Farms, to understand the roles of microbes in creating the diversity of flavors in fermented foods.

All talks are Thursday at 4pm EDT, unless otherwise specified, and open to everyone!

Register to attend the virtual talks by filling in this form and you will be emailed a link to the talk the day before.

All previous talks are available to watch on the Applied Ecology Youtube page.