Summary:
- Researchers at the University of Vermont have discovered that cheese is undergoing a remarkable transformation, with the mold living on the cheese evolving and mutating as it is being consumed.
- The living mold on the cheese is adapting and changing its genetic structure, creating new strains that are different from the original mold used to make the cheese.
- This discovery suggests that the cheese we eat is a dynamic, living system that is constantly evolving, and it could have implications for the way we think about food safety and the nutritional value of cheese.