There's no taste like home...
Written by ASCA Committee member Sonia Cousins, the article gives a neat summary of the science behind the project, and the results from the expert and public tastings that took place at the end of last year. While there are a few similar projects happening around the world, none have yet completed cheesemaking trials. So, while ASCA's project may have been small in comparison, it is significant because cheeses were made with the harvested cultures, and the results were conclusive.
culture: the word on cheese was the first specialty cheese magazine published in the USA, and is widely read by cheeselovers around the world. Already in its 8th year, the magazine is published quarterly, and contains in-depth profiles of cheesemakers around the globe, cheese news and views, recipes, products and lots of other fascinating - and good-humoured - cheesy information. To join a growing number of Australian subscribers, click the link below to get culture delivered to your door.
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