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Why blue cheese is good for you - fungi power - Interview with Prof Paul Dyer
Jan 31, 2024
"Prof Paul Dyer, Expert in breeding fungi and producing new varieties of blue cheese" discusses the science of blue cheese, breakthrough in reproducing blue cheese fungus, mixing strains of mushrooms and fungi, exploring meat alternatives, genetic mutation in creating better strains, recombing fungi for new antibiotics, and the fascinating world of fungi.
52:05
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Quick takeaways
- Breeding fungi for blue cheese creates new flavors and aromas, leading to the introduction of milder and stronger strains.
- Consuming blue cheese, with its unique fungal strains, may have potential health benefits, including reducing blood pressure and contributing to the French paradox.
Deep dives
Breeding Unique Fungal Strains for Food Production
Professor Paul Dyer discusses his work on breeding fungi to create unique strains used in foods like blue cheese, resulting in new flavors and aromas. By exploring the sexual reproduction of fungi, his team has made significant discoveries in creating new strains specifically for mold-ripened cheeses. They have formed Myconeos, a spin-out company focused on developing new strains of blue cheeses. Through taste trials, they have found milder strains with reduced bitterness and stronger strains with intense flavors. The aim is to introduce new strains of blue cheeses to the market.
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Discover
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