Naturally Fermented Cheeses

  • Whey based thermophilic starter culture at Cascina Lago Scuro – Mozzarela
  • Wooden vats as microbe reservoirs – Ragusano
  • No added starter culture but udder microbes – Langhe Tuma
  • Specific temperature starter cultures from selected animals – St. James

Cross cultural observations on natural or no starter culture cheeses.  The notion of slow fermentation, which like sourdough can lead to more complex flavor and is the antithesis of the industrial approach (fast=safe).  The diversity of pastoralism. Transhumance. Taking cheesemaking to its source, teat and udder health, how fresh healthy milk from healthy animals is the starting point for great cheese.  

Trevor Warmedahl
Saturday, May 28, 2022 07:00 AM Eastern Time
Meeting ID: 845 1634 2706

Passcode: 555505

There is no fee for this event, but it is still part of a benefit for #wckitchen. Whether or not you are making a donation you must register at the link. Hit Send and fill in the information. Or jump on now, and do it later if you want to watch later. That includes any of the sessions from this year as well. This $45 benefit package is available until December. 

An annual subscription of $75 to Ferments and Cultures – or creating a video for any event during 2022 – gets you in as an annual subscriber with access to hundreds and hundreds of videos in our library as well as  future events in 2022. Everything viewable until 1/1/2023. #cheese #fermentation #wildfermentation #artisancheese  #culturesgroup #fermentsandcultures

Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. He has worked with Julia Child, Madeleine Kamman, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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