The same mold behind penicillin also flavors blue cheese

A moldy cantaloupe supercharged penicillin production

In 1943, a moldy cantaloupe found at a market in Peoria, Illinois, yielded a strain that produced six times more penicillin. Though often credited to lab worker “Moldy Mary” Hunt, accounts differ on who actually brought in the fruit.

Microbes are essential to creating the many varieties of cheese, influencing texture and taste

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

Penicillin was discovered by accident

In 1928, Alexander Fleming returned from vacation to find mold contaminating a petri dish of bacteria. Around the mold, the microbes had died—an accidental observation that led to the discovery of penicillin.

Penicillin production was just behind the atom bomb in wartime priorities

By 1943, the US War Department made penicillin its second-highest priority—just after the Manhattan Project. Producing enough of the antibiotic for the D-Day invasion became a central mission of Allied science and industry.

Penicillin’s pioneers were awarded the Nobel Prize in 1945

Alexander Fleming, Howard Florey, and Ernst Chain received the 1945 Nobel Prize in Physiology or Medicine for discovering and developing penicillin.

Oxford scientists turned Fleming’s mold discovery into medicine

In 1939, a team at Oxford—including Howard Florey, Ernst Chain, and Norman Heatley—revived Fleming’s forgotten discovery. Using makeshift equipment like bedpans and milk churns, they purified enough penicillin to prove it could treat deadly infections.

Penicillin has saved an estimated 500 million lives since its creation

Since its introduction in the 1940s, penicillin and related antibiotics are estimated to have saved around 500 million lives worldwide—making it one of the most consequential medical breakthroughs in human history.

Penicillin is considered one of history’s greatest medical breakthroughs

Experts widely rank penicillin’s discovery among the most important advances in medicine. It launched the antibiotic era, transformed once-deadly infections into treatable illnesses.

White powder on cheese is rarely mold

The white, powdery substance that forms on cheese is not mold but crystals that typically signal a well-aged cheese. There are two types: inorganic crystals, which result from the cheesemaking process, and organic crystals, which occur from the natural breakdown of amino acids.

The world's most unique cheeses

Some are set apart by their unusual ingredients, like moose milk or live mites. Others are defined by texture, like the Georgian specialty tenili, a very rare hand-pulled cheese that resembles yarn or pasta strands. There’s even a canned cheese that has been using the same strain of bacteria for more than 70 years.

Penicillin’s discoverer predicted antibiotic resistance

Alexander Fleming’s discovery of penicillin revolutionized modern medicine. But the same man who pioneered the development of antibiotics also recognized that bacteria could make sntibiotics obsolete if they were used irresponsibly. This story sheds light on Fleming’s discovery—and on his prophetic warning about antibiotic resistance.

Most penicillin allergy diagnoses are wrong, leading to costlier, less effective treatments and contributing to the growing problem of antibiotic resistance.

Ancient Romans helped develop modern cheese production techniques

The ancient Romans loved cheese and experimented with different processes to elevate its flavor, like aging. Some of their innovations, like Pecorino Romano, you can still find today. Others, like the smoked goat-milk Caseus, we only know about through historical records.

The invention of cheese likely came from a fruit fly landing in a pail of fermenting milk

The chance encounter around 5,500 years ago laid the groundwork for cultured milk products like yogurt and cheese. Over time, microbes evolved in tandem with goats, sheep, and wheat to give us the wide variety of cheeses that we enjoy today.

The 'Penicillin Girls' made mass production possible

In Oxford during the early 1940s, six female technicians—later dubbed the “Penicillin Girls”—worked long hours tending mold cultures and extracting tiny amounts of penicillin.

It took 14 years to deploy penicillin after its discovery

Despite its promise, US production of penicillin remained minimal in 1942—enough to treat fewer than 100 patients nationwide. Within two years, output expanded into millions of doses to supply troops for D-Day.

Penicillin was hailed as a 'wonder drug' upon its release

When penicillin became widely available in the 1940s, newspapers and doctors alike celebrated it as a “wonder drug” that could cure infections once considered fatal.

Emmental cheese, what's often called 'Swiss cheese,' requires cheesemakers to create a specific set of imperfections.

Penicillin works by attacking the cell walls of bacteria

Penicillin targets bacteria at their weakest point—their cell walls. By blocking wall-building, it leaves microbes unable to survive, causing them to burst and die.

Penicillin slashed battlefield pneumonia deaths during World War II

Before antibiotics, bacterial pneumonia killed about 18% of infected soldiers in World War I. By World War II, penicillin cut that death rate to less than 1%.

During Prohibition, Pabst Brewing Company switched from brewing its Blue Ribbon beer to making cheese.

How scientists are using molecules found in acidophiles to develop new medical treatments

The Berkeley Pit, an open-pit copper mine in Butte, Montana, that ceased operations in 1982 and is now filled with highly acidic water, is home to various species of fungi and yeast. These extremophiles produce unique compounds that may have anti-inflammatory benefits and have already been used to create an antibiotic for staph infections.

Less than 1% of Americans are allergic to penicillin, though about 10% of Americans believe they have this allergy.

Penicillin supplies were ready for every wounded soldier on D-Day

By June 1944, Allied stockpiles included 2.3 million doses of penicillin—enough to ensure that every soldier wounded during the pivotal Normandy landings could receive treatment.

Animals' stomach lining produces cheese

Cheesemaking would be impossible without rennet, the enzyme that separates milk’s liquid and solid components. Rennet occurs naturally in the stomach lining of young goats, cows, and lambs to help them digest milk, a process that also allows cheesemakers to use it to make curds. Now we have plant-based rennet that comes from thistles, artichokes, and other similar plants.

Cutting mold off your food does not make it safe to eat

Mold is a type of fungus, but not all fungi are molds. This video explains the value of mold, mold anatomy, health concerns around encountering and eating mold, and why mold is found all around us.

Explore the history of antibiotics with 'This Podcast Will Kill You'

The show blends medical history with storytelling and science. In Episode 50, the hosts trace the dramatic origins of antibiotics—from Fleming's moldy petri dish to Florey's wartime labs—and explore their lasting impact on health.

Some people in Italy enjoy a cheese with live maggots in it

From squeaky Wisconsin cheese curds to the squirmy Sardinian casu marzu, cheese around the globe comes in myriad forms. Exploring the work of seven cheesemakers in seven countries, this video shows each cheese has traditions and flavors unique to its part of the world.

Many artisan cheesemakers avoid modern methods

While much of the cheese found at the supermarket has been made in a factory, there are still plenty of artisan cheesemakers who do things the old-fashioned way. There is also a burgeoning vegan cheese market, which has quickly evolved from plasticky neon-orange shreds to Camembert-style soft cheeses made using traditional techniques.

The pharmaceutical industry evolved, in part, from the discovery of synthetic dyes

In 1856, a chemist accidentally discovered mauveine, the world's first synthetic dye, while trying to make quinine to treat malaria. The synthetic dyes that followed helped reveal germs under microscopes, paving the way for modern imaging techniques and breakthrough treatments, such as antibiotics.

Research on bacterial cultures used in yogurt production led to CRISPR's discovery

Scientists learned it was a microbial immune system that could be repurposed to protect dairy cultures from viruses. Today, nearly all yogurt is made with CRISPRized bacteria, as are genetically modified crops like herbicide-resistant corn, wheat, and soy.

Bacteria rapidly evolve (and share) new defenses against drugs they encounter

Unlike humans, bacteria rapidly make genetic changes in response to their environment, including creating defense against antibiotics. Furthermore, these defenses are passed on to their future generations and can even be shared with neighboring bacteria through horizontal gene transfer.

Women's wartime suit features silk dyed with CRISPR-modified bacteria

Anna Dumitriu's bioart piece was created to commemorate the 75th anniversary of the first use of penicillin in a human patient and intends to raise awareness about the rapid development of antibiotic-resistant pathogens by using bacteria that have essentially been transformed into their pre-antibiotic era state.

An interactive periodic table maps every possible combination of cheese variables

Plotting milk type, texture, rind, mold, aging, and processing as intersecting axes, the tool shows which combinations already exist as named cheeses, which survive only as rare regional styles, and which remain entirely unexplored.

From 'Yankee cheddar' to American cheese

From "Yankee cheddar" to Kraft Singles, American cheese has a long history shaped by innovation and economics. Originally a cheddar export, it evolved into the processed slices we know today—thanks to a 1916 patent. And in the 1980s, it became “government cheese,” distributed to millions.

The food processing techniques developed for World War II, later repurposed for consumers

Research projects funded or sponsored by the military led to the development of active dry yeast to make bread easier to bake and an improved version of dehydrated cheese, which would be used in powdered cheese snacks. Freeze-drying, which had been used to ease the transport of blood plasma to battlefields, where it would be reconstituted with water, was later used on fruit for cereals.

Pneumonia was once a leading killer before penicillin treatments

In the early 20th century, pneumonia was a top cause of death worldwide, often fatal without effective treatment. Penicillin turned a once deadly infection into one of the most treatable bacterial diseases.

Our love of chocolate may have more to do with how it ferments than previously realized—with specific microbes associated with more fruity or acetic tastes.

Black mold isn’t more worrisome than other colors of mold

Black mold typically refers to Stachybotrys chartarum, a mold that commonly appears in damp or water-damaged areas of the home. Black mold—and other molds—won’t typically make otherwise healthy people ill, and all molds should be treated the same with respect to health risks and removal. If you have mold allergies, mold can cause an allergic response, and it can trigger asthma attacks for people with asthma. If you have a compromised immune system, then black mold exposure can also cause a fungal infection in your airways or elsewhere in the body.

Natural toxins produced on plants or consumed by animals may cause food poisoning

When humans eat plants with certain natural toxins on them—including a family of toxins called aflatoxins that fungi produce on crops like peanuts and corn— they can become ill with food poisoning. Toxins can still harm humans even if animals or plants appear fine to the human eye. The World Health Organization advises that we should throw away moldy or discolored foods, refrain from eating wild plants or mushrooms that aren’t definitively nonpoisonous, and remember that just because something is “natural” it’s not always safe to eat.

Superbugs evolve defenses against medication, then share them with neighbors

One reason antibiotic resistance spreads so quickly is that bacteria have multiple mechanisms allowing them to share genetic material. This short video offers a concise explanation for each of these mechanisms, and animation that helps viewers understand how antimicrobial resistance can quickly spread from one organism to another.

Bacteriophages—viruses that infect bacteria before multiplying within them—exist on Earth in numbers greater than all other living organisms combined.

'Gram-negative' bacteria: Bugs with extra defenses along their cell walls

The term 'Gram-negative' bacteria refers to bugs which react a certain way under a Gram stain test. These bacteria are harder to kill due to their double-layer cell walls with a thin peptidoglycan layer in between. This structure makes the delivery of drugs into the bacterial cell substantially more difficult.

It seems like we shouldn’t have to say this: Cheese is not like crack

While news reports may claim cheese is addictive, the facts behind the research show cheese and crack have little in common. It appears that highly processed foods with high levels of sugars and fat, rather than cheese specifically, are most closely associated with addictive-like behaviors. In fact, cheese ranked lower than foods like pizza, chocolate, and fries in terms of its addictiveness.

Penicillin ended scarlet fever’s deadly threat to children

Between 1840 and 1883, scarlet fever was among the leading causes of childhood death in the United States, with case fatality rates ranging from 15% to 30%. Today, thanks to antibiotics like penicillin, the mortality rate is below 1%.

There are 6 essential steps in cheesemaking

The six basic steps that are required to turn milk into cheese start with acidification and end with ripening (aka aging). This guide explains what happens at each step and how it contributes to the finished product.

The flavor of food can be enhanced by combining chemicals known to trigger umami taste receptors with nucleotides—building blocks of DNA and RNA—triggering an effect called umami synergy.

A delicious flavor used to be made from a beaver’s butt

Love vanilla-flavored foods? Well, it was once made from castoreum - a yellowish exudate from the castor sacs of mature beavers. And the FDA regards castoreum as “natural flavoring."

The steak sandwich had been around since at least the 1800s, but in the early 1900s, a Philadelphia hot dog vendor topped it with cheese and used different bread to create the cheesesteak.

Some dementia cases may be linked to treatable microorganism infections in the brain.