A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. (All Photos by Matt Spiegler unless otherwise credited) 
An amazing new resource for anyone working with (or simply enjoying) any of the foods in which microbial activity plays a key role: MicrobialFoods.org. Started by Dr Benjamin Wolfe — half of the Dutton/Wolfe team — and Bronwen Percival of Neal’s Yard Dairy, this site is well worth a read. From the site:
Welcome to MicrobialFoods.org, a new scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods.
The growing interest in fermented foods has been fueled by a large number of excellent how-to guides. But information on why fermentation happens and the microbiology behind these artisan foods is generally hard to access. This site is a forum for the synthesis and distribution of current knowledge and research on the microbiology of fermented artisan foods.
Just last week, at #cheesesociety14, I had a class with Dr. Wolfe on the subject of Cheese, Salume and Microbes, you can read about that here.
Also, Bronwen Percival has just started a Kickstarter, “Raw Milk Microbiology for Cheesemakers”, check that out and give them some support!
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