I was reading on a cheese making website and there was mention of an "Alpine Culture."
I don't want to sound dumb, but I've visited many cheese suppliers sites, but haven't seen this type of culture, at least not with that name. Maybe it has another name?
Out of curiosity, I would like to know what it is and if it's used in any other cheeses.
... and, where can it be bought, if one were to need it for a cheese recipe.