- 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 https://us02web.zoom.us/j/84516342706
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 paypal.me/FermentsandCultures 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.
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