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PASA 2016: Starter Cultures for Cheesemaking: Native and Commercial Cultures

Starter Cultures for Cheesemaking: Native and Commercial Cultures

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.