Native & Commercial Starter Cultures for Cheesemaking
Rachel Fritz Schaal, Westminster Artisan Cheesemaking & Peter Dixon, Dairy Foods Consulting
Fermentation is essential to making almost all cheeses. This seminar will outline the basic types of bacterial cultures that are used for the lactic fermentations in cheesemaking. Information about the preparation and use of both native and commercial cultures, including the roles that these cultures play in making and aging cheese, will be presented. This will help participants to make the best choices for making a wide variety of cheeses at home or in a small business setting.