The UC Davis Experience for Cheese?

The team’s findings could lead to the development of new kinds of cheese in the United States. Dr. Wolfe has been approached by American cheesemakers who want to know if his team could collect wild blue fungi in their local cheese caves and transform them into edible molds, creating new regional varieties of cheese.

Just as UC Davis ushered in the scientific era for viticulture and oenology, maybe this will be the beginning of the same for cheese.