jester5120
Well-Known Member
I just tasted my first cheddar and it turned out pretty awesome. I bought a mesophlic culture when i made it then found it that it's essentially just a form of lactobacillus. I was wondering if anyone has used a lactobacillus culture similar to the ones used for beer to make cheddar. I've cultured lacto off of grain before to make sours but wasn't sure if this method would work for cheese.
