The inoculated whey<\/b> creates a connection between past, present and future. It is a matter of continuity, conservation and style. <\/span><\/h5>\n<\/div>\nleft<\/p>\n
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One of the oldest ways to make cheese is the use of a natural starter called whey starter<\/b>. It originates from whey, the liquid phase resulting from the coagulation of milk<\/b> that contains several lactic acid bacteria. During the fermentation process, these bacteria transform lactose, release lactic acid and determine the coagulation of milk. The final result of this process is a solid phase called curd<\/b>. The curd is then stretched and cut by hand following an extremely ancient technique.
\nThis is the creation of a genuine, hand made and unique cheese.<\/strong><\/p>\nThe whey starter is important to us because it represents the connection with our past and also with our territory<\/b>, since it is characterized by an indigenous microbiota.
\nThe whey starter is magic because it changes every day<\/b> and yet remains the same<\/b>. It is the core of our production and guarantees that our cheese is absolutely genuine and handcrafted. <\/b>
\nThe whey starter can be compared to natural yeast used to make bread<\/b>. It varies according to the milk, the territory and the environment.<\/p>\n
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Inoculated whey is the life, origin and identity of cheese<\/h4>\n
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\nThis is the creation of a genuine, hand made and unique cheese.<\/strong><\/p>\n
The whey starter is important to us because it represents the connection with our past and also with our territory<\/b>, since it is characterized by an indigenous microbiota.
\nThe whey starter is magic because it changes every day<\/b> and yet remains the same<\/b>. It is the core of our production and guarantees that our cheese is absolutely genuine and handcrafted. <\/b>
\nThe whey starter can be compared to natural yeast used to make bread<\/b>. It varies according to the milk, the territory and the environment.<\/p>\n
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Inoculated whey is the life, origin and identity of cheese<\/h4>\n
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