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This is Scientific American's 60-second science. I'm Christopher in Taguata.

AIDS cheeses like Camembera or Teleggio produce a powerful stench, the funk of cabbage,

mushrooms, sulfur, even smelly feet.

And those aromas are chemicals that are being kicked off by the cheese, they're being emitted

by the cheese, and that's through the microbes that are living in the by the cheese, they're being emitted by the cheese,

and that's through the microbes that are living in the rind

as they slowly decompose the cheese.

Benjamin Wolfe is a microbiologist at Tufts University.

He says, in addition to alerting our noses to the cheese,

the aromas produced by certain microbes living in and on the cheese,

can feed and sculpt other members

of the microbial garden living there. Wolf and his colleagues identified some of those

microbial interactions by growing various cheese-dwelling fungi and bacteria in separate but

adjacent dishes in the lab. The microbes couldn't touch. They could only interact via the volatile

compounds they released.

And when we did this screen, this volatile screen, we quickly noticed that there was this one bacterium of vibrio species that really loved living in the aromas produced by the various fungi that you find in a typical wheel of camember.

Wolf says the vibrio bacteria may actually be able to eat the aromas. produced by the various fungi that you find in a typical wheel of camembert.

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