Starter Culture

Starter Culture
Also called a “friendly” culture, starter cultures, which contain a variety of microorganisms, are added to milk at the start of the cheese making process. The cultures are usually harvested from the last batch of cheese (similar to the concept of a sour dough starter) and added to the next batch of cheese. The starter helps to change the lactose or milk sugar in milk, into lactic acid. This equalizes the pH so the milk protein will form curds when the rennet is added. The cultures are a closely guarded secret as they directly contribute to the distinct qualities of the cheese.