By Ally Grubman
This week, we went to a cheese tasting. We were able to taste the different types of cheeses and learn about the cheese-making process and flavor profiles. We were also able to connect the paper we reviewed this week in class and the ideas that the researchers were investigating to real life. Specifically, we were taught to understand the difference between French and American cheese and link how pasteurization and fermentation affect the gut microbiome.