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The Cheese Doctor is In

Benjamin Wolfe’s obsession with mold is going to change cheese making forever. And it’s going to be delicious. “It’s so beautiful when you walk in and see mold everywhere,” says Benjamin Wolfe, a Harvard University microbiologist who specializes in the study of rotten meats, ripe cheeses, and deadly mushrooms. “Their Cabot cheddar has the most gorgeous Technicolor mold I’ve ever seen.”

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