Talking with a chef I know apparently some cheese types are already at risk. They said we’ve been over-cloning certain strands of bacteria and they don’t have enough genetic diversity anymore. I never thought we’d manage to fuck up germs too…
Needing particles for swiss cheese is fascinating. I wonder if there is a market for having smaller holes to better pack cheese in large containers for mass production?
Talking with a chef I know apparently some cheese types are already at risk. They said we’ve been over-cloning certain strands of bacteria and they don’t have enough genetic diversity anymore. I never thought we’d manage to fuck up germs too…
Needing particles for swiss cheese is fascinating. I wonder if there is a market for having smaller holes to better pack cheese in large containers for mass production?
I think that the thought process was that if the holes disappeared it would no longer be the protected Swiss Cheese, and just be Swiss Style Cheese.
And we(big capitalism) does love a monoculture, so not really surprised on that front.