WIRED (online) wrote about how we try to understand how microbes make cheese delicious.
Tufts Now on how my lab is using fermented foods to understand microbial communities.
WIRED (online) covered our recent Cell paper on the microbial diversity of cheese rinds.
Mental Floss published a feature on my research with cheese microbial communities
Christina Agapakis explores the parallels between skin and cheese microbiology as well as the origins of disgust in the fascinating art installation Selfmade
Edible Boston profiled our research in the Dutton Lab on cheese microbes
Rachel Dutton and I presented our research on cheese rinds at the Neal's Yard Dairy
Science of Artisan Cheese Conference in 2012