There’s more to blue cheese than just the stench

There’s more to blue cheese than just the stench Virginia Tech researchers discovered a way to synthesize a compound in the mold of blue cheese that has antibacterial and anticancer properties31 July 2024 31 July 2024 3 minute read 3 minute read By: By: Virginia Tech North AmericaMarbled veins of blue line the otherwise antique white surface. But there’s far more to blue cheese than just the stink. Virginia Tech researchers found a new, efficient way to synthesize some of these beneficial blue cheese compounds in a way that avoids the use of harmful chemicals. “This discovery explains the mechanism behind a new reaction in our field, filling a knowledge gap,” said Sydney Johnson Ph.D. ’24, the lead author who earned her doctorate in biochemistry. Photo by Max Esterhuizen for Virginia Tech.