Do yourself a favor, next time you’re at your favorite cheese counter introduce yourself to your local Cheesemonger and let them guide you on a world of imported cheese tasting adventures!
“Starter” cultures. They’re basically a helpful and healthy bacteria that kicks cheesemaking (and yogurt making) into action by helping turn milk’s natural lactose sugars into lactic acid. This acidifying process makes the milk curdle and separate into curds and whey.
Sponsored by the Imported Cheese Board, this Educational Seminar includes a review of the Foreign Supplier Verification Program, regulatory requirements, and lessons learned through inspections and FDA enforcement.