I shoot a lot of food in a lot of places. Cheese in a lab? Not so much. For Edible Boston's Spring 2013 issue, I followed a group of Harvard fellows around their cramped laboratory as they tinkered with their strong-smelling test subjects...and discussed complex colonies of mold the way that that most people talk about sports teams. Fascinating, to say the least. Rachel Dutton, Ben Wolfe and Julie Button have traveled throughout the U.S. and Europe collecting samples of over 160 cheese rinds, and studying the individual microbes that exist on each variety. Their finds may well revolutionize the cheese industry...read more at Edible.