{"id":28856,"date":"2016-11-08T15:21:45","date_gmt":"2016-11-08T20:21:45","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28856"},"modified":"2016-11-30T13:19:46","modified_gmt":"2016-11-30T18:19:46","slug":"missed-sister-noella-marcellinos-lecture-last-night","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/missed-sister-noella-marcellinos-lecture-last-night\/","title":{"rendered":"What You Missed at Sister Noella Marcellino\u2019s Lecture Last Night"},"content":{"rendered":"

Last night, Harvard Science Center was packed with cheese nerds eager to learn about the intersection of cheese and microbiology from both Sister Noella Marcellino, Ph.D. of <\/span>Abbey of Regina Laudis<\/span><\/a> (lovingly referred to as the \u201cCheese Nun\u201d) and Mateo Kehler of <\/span>Jasper Hill Farm<\/span><\/a>\u2014plus bonus guest <\/span>Ben Wolfe<\/span><\/a>, Ph.D., a microbiologist at Tufts University. The talk, \u201cDelicious Decomposition: Tales from the Cheese Caves of France,\u201d was the latest topic in the school\u2019s annual <\/span>Science and Cooking Public Lecture Series<\/span><\/a>. <\/span><\/p>\n

Ahead, enjoy a few of the educational highlights you missed:<\/span><\/p>\n

The human love affair with cheese dates back to 6,000 BC<\/b><\/p>\n

Rock carvings found in the Wadi Teshuinat cave in southwest Libya show scenes of daily prehistoric life, including milking cows and making dairy products. There’s even a depiction of a calf standing near its mother while she\u2019s being milked\u2014a common practice for some breeds that need to see their offspring to let down milk.<\/span><\/p>\n

\"Sister<\/a>

Sister Noella Marcellino, Ph.D., demonstrates the work of microbes on milk over time. <\/p><\/div>\n

You can age cheese solely using the air we breathe<\/b><\/p>\n

Sister Marcellino ripens her cheese using the natural flora of Bethlehem, Conn. The process begins the day the cheese is formed, when natural yeast starts to consume the lactose in the milk. By the time the cheese is ready for market, it is home to a complex and delicious ecosysytem. <\/span>\u201cWhat happens in the cave is a transformation,\u201d Sister Marcellino said, \u201cOne gram of soil contains 10 billion microorganisms and perhaps thousand of different species. So what we do is we put cheese in a cave so it can be close to the soil.\u201d Unlike many cheesemakers, Sister Marcellino doesn\u2019t add any commercial cultures to her cheese.<\/span><\/p>\n

It takes a multi-generational microbial village to make a cheese<\/b><\/p>\n

Each successive microbe in the aging process of a given cheese is able to move in because of the environment their predecessors created for them. As Sister <\/span>Marcellino described it: <\/span>\u201cSomething like <\/span>geotrichum <\/span>. . . burrows down into the cheese surface and almost tills the surface, aerates it so other microorganisms can go down into those channels.\u201d <\/span><\/p>\n

Biodiversity in microbes equals diversity in cheese flavors<\/b><\/p>\n

\u201cThe diversity of the local strains of microorganisms in the region contributed to the diversity of the cheeses in France,\u201d explained Sister Marcellino. \u201cJust as you want to save a certain kind of tree in the rainforest, you want to save the microbes that are part of a region because they\u2019re the ones that contribute to the flavor and special unique character of the cheese.\u201d<\/span><\/p>\n

\"Mateo<\/a>

Mateo Kehler from Jasper Hill Farm and Dr. Ben Wolfe from Tufts University talk microbes and cheese. <\/p><\/div>\n

It’s hard to recreate terroir after pasteurization<\/b><\/p>\n

\u201cThe microbial ecology of raw milk is the sum of the practices on the farm,\u201d Kehler explained. All microbes that contribute to cheesemaking come from the unique environment outside of the udder. When asked about what pasteurization does to milk, Kehler responded: \u201cWhat does it do? It wipes everything out. You start with a blank slate and then you have to try to recreate, artificially, this diversity.\u201d<\/span><\/p>\n

\"Photo<\/a>

This myriad of colors exemplifies the diversity in microbes that make the cheeses we eat every day. Photo credit: Wolfe et al, Cell, 2014<\/a><\/p><\/div>\n

If you\u2019re a science geek and a caseophile, you want to be Ben Wolfe when you grow up<\/b><\/p>\n

\u201cWhat we are trying to do in the lab is not to just understand a single cheese . . . but all cheeses in the world. What microbes are out there and what patterns of diversity of those microbes. It\u2019s food CSI,\u201d said Wolfe. Cheesemakers don\u2019t always know exactly what microbes are creating their cheeses. Wolfe\u2019s work strives to idetify these microbes so that makers can recreate a cheese traditionally made in another part of the world and also identify nasty invaders and determine why the intruders moved in. <\/span><\/p>\n

No matter the cheese event, someone asks \u201cWhen should I eat the rind?\u201d<\/b><\/p>\n

Sister Marcellino immediately answered, \u201cDid you already eat it?\u201d Kehler then chimed in: \u201cIt\u2019s where all the work is! These rinds are soaked in labor!\u201d They both continued to explain that no matter what\u2014beyond wax and cloth bandages, of course\u2014eating the rind won\u2019t hurt you. It’s a matter of personal preference.<\/span><\/p>\n

All photos by Ryan Kaminski-Killiany<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Sister Noella Marcellino (a.k.a. The Cheese Nun) educated the foodie masses on microbiology and cheese.<\/p>\n","protected":false},"author":82,"featured_media":28857,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[],"coauthors":[906],"class_list":["post-28856","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nWhat You Missed at Sister Noella Marcellino\u2019s Lecture Last Night - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/missed-sister-noella-marcellinos-lecture-last-night\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What You Missed at Sister Noella Marcellino\u2019s Lecture Last Night\" \/>\n<meta property=\"og:description\" content=\"Sister Noella Marcellino (a.k.a. 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