Science: Laboratory Cheese

One day when his flock became restive, a shepherd boy in 10th century France left his bread and goat's-milk cheese behind him in a cave near the village of Roquefort. Weeks later the boy came back to see what had become of his lunch. The bread was a lost cause, but the cheese was covered with green mold that proved highly edible. The result: mankind began eating Roquefort cheese.

Such happenstance methods of food manufacture, paralleled in the discoveries of other famous cheeses, have long been a challenge to modern scientific planners. At a meeting of the Illinois Dairy Products Association in...

Want the full story?

Subscribe Now


Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!