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We asked Schaal to name some of her essentials, the can’t-live-without-’em items that bring her joy and make this “the best job I’ve ever had.”
Most cheesemakers today use commercial cultures. However, more makers are beginning to experiment with native cheese cultures.
Here’s what you need to know about Listeria, a large group of bacteria that’s sometimes found in soil, animal bedding, and areas on farms.
Yes, whey. Lactose free eaters can enjoy cheddar too.
No matter the cheese type, stash the tub in the refrigerator. Cheese storage at home should be temporary—just long enough for you to enjoy it at its peak.
Evidence of listeria dates back to 2014, and sanitary issues and poor facility maintenance are among the findings
A number of creameries are calling on researchers and microbiologists to help enhance the cheesemaking process