Techniques
Two Microbial Paths: How Lactic and Microbial Aging Create the Cheeses You Love
Artisanal cheese aging follows two primary microbial paths: lactic aging, driven by bacteria converting milk sugar to acid for creamy fresh cheeses, and microbial aging, where bacteria, yeasts, and molds break down proteins and fats for complex flavors in blues and washed-rinds.
Aisha Abasi·October 17, 2026
