Kai KupferSchmidt writing in Science online about using ultraviolet light to create colored mutations within Gorgonzola and Roquefort cheeses.Excerpts:Naturally blue food is hard to find—except on a cheese platter. Roquefort, Gorgonzola, and blue Stilton are prized for their distinctive tastes and characteristic blue veins. Now, researchers have figured out how the fungi that give these cheeses…
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