Science of Cheese
In my cheesemaking experience, I have been able to use both a home made starter, commercial bulk starters and commercial DVI. What are these I hear you ask? On this post I will go back a step and define the differences and what a starter culture is.
A starter is a collection of bacteria that begin a fermentation process. In this case they are lactic acid producing bacteria or lactobacillus. There are many ways of making a starter culture as you are harvesting and using bacteria that are naturally present in raw milk anyway.
I may be biased, but I have to hold my hands up and say that I think that the Crème Fraiche made by Neal’s Yard Creamery is easily the best I have ever tasted. Since leaving London it’s been missing from my life and I had just about kidded myself that I didn’t miss it all that much, until I tried some again and all pretence was gone. Damn that stuff is good. I could sit down with a great big pot and a great big spoon and be one very happy girl. Of course, it does everything a crème fraiche should: accompanies a chocolate tart or apple pie, gives a silky, lovely texture to everything cooked with it. You can cook with it, but hey why not just sit down and stuff your face with it neat.
Finn, an organic, double cream lactic-set cow's milk cheese, made by Charlie and Haydn of Neal’s Yard Creamery, may look a little familiar to any Zingermans Creamery customers as it closely resembles their Manchester cheese. While different pastures, milk, breed of cows, and the natural recipe adjustments all cheesemakers use to personalise their cheeses will set the two apart, they seem to share common ground. This is less of a surprise when you learn that part of the extensive research carried out by John Loomis, Paul Saginaw, and Ari Weinzweig involved a research visit to Neal's Yard Creamery to investigate cheese production.