This week is a smorgasbord of fermented food topics and related happenings in the world of fermentation. Fermented food pairings at No. 9 Park in Boston, cavity-free teeth from cheese, aging cheese in caves, and making sausages with preserved lemons.
|[Cheese may prevent cavities||Science Daily](https://www.sciencedaily.com/releases/2013/06/130605130118.htm)|
Say cheese for a beautiful smile!
|[In vivo dental plaque pH after consumption of dairy products||Academy of General Dentistry](https://www.agd.org/media/142829/mj13_yadav.pdf)|
The full published journal article.
Check out this new series of articles in the Boston Magazine written by Ben Wolfe and Scott Jones. Fermented foods in fine dining. Learn how to ferment fartichokes and kombucha fish.
Delicious sounding fermented food pairing at No. 9 Park. Yum.
|[Study Reveals Changes in Gut Microflora Can Affect Brain Function||Medicine||Sci-News.com](https://www.sci-news.com/medicine/article01138-probiotic-microflora-brain.html)|
Regular consumption of yogurt may affect your brain activity.
|[The cheese cave: Damp conditions of the Welsh countryside is the ideal place to store maturing cheddars||Mail Online](https://www.dailymail.co.uk/news/article-2337837/The-cheese-cave-Damp-conditions-Welsh-countryside-ideal-place-store-maturing-cheddars.html?ito=feeds-newsxml)|
Aging cheese old-school style in caves.
Now this is a good idea in food and a great way to use preserved lemons.