Word: nuworld
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...long been a challenge to modern scientific planners. At a meeting of the Illinois Dairy Products Association in Chicago, Professor Samuel T. Coulter, of the University of Minnesota's division of dairy husbandry, announced a brand new species of American cheese, sterile-fresh from the laboratory. Its name: nuworld cheese, "the first new cheese," according to Professor Coulter, "in modern times...
...Nuworld got its start in 1949 when Dr. Stanley Knight, a bacteriologist at the University of Wisconsin, tried using ultraviolet light to irradiate cheese-starting materials, the bacteria cultures that are curdled in milk to give cheeses their individual flavors. Knight turned his findings over to University of Minnesota scientists, who began the job of making a new cheese. Their base was the shepherd boy's familiar mold, now called Penicillium roquejortii...
...Nuworld (a generic, not a trade name) is a light, cream-colored cheese with little odor. Tasters describe it as "neither sharp nor mild, and not as bland and flat as American cheese." Cheese specialists agree that it is a distinctive cheese. Toledo buyers have been coming back for more...
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