CheeseForum.org ยป Forum
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: Thewitt on February 24, 2018, 11:37:06 PM
-
I'm curious what cheesemakers in the US did in the 60s and 70s when it came to cheese starters and cultures.
I'm thinking about the small family farm that made a few different styles of cheese.
Where did they get the cultures they would have used? What about rennet? Would they all have just dried a calf's stomach and made their own?
Were the pure cultures and starters that we can buy today from various cheesemaking suppliers available?
Did they all have to make and maintain their own mother cultures for things like Swiss and Blue cheeses?
-t