Hafod and Mrs. Kirkham’s Lancashire are made in England with almost no pre-packaged lactic acid starters. These two cheeses are made with less than 100th of the lactic acid dose that is used in equivalent industrial cheesemaking. The goal at both farms is to eventually use none.
This might not sound revolutionary but after 100+ years of the entire cheese industry heavily relying on lots of processed lactic acid starter, the goal is nothing short of heroic.
A movement is swelling in the wine industry to shirk selected yeasts in favor of spontaneous fermentation and make “natural wine”. Why not make cheeses the same way?
A return to natural cheesemaking is just beginning. The payoff are cheeses that totally express their terroir.
Support the farms that make Hafod and Mrs. Kirkham’s Lancashire. Both are in stock now! https://www.piazzaitalianmarket.com/