Blessed are the tiny cheesemakers: scientists have mapped out the bacteria responsible for giving three British cheeses their distinct flavor, which may also be beneficial to human health. Scientists in the Food Microbial Sciences Unit at the University of Reading, identified the microbial and biochemical profiles of three artisan cheeses made locally in Oxfordshire across their maturation process, and found that the bacteria responsible for a cheese's character could also benefit the people who eat it.