Britain's taste for cheese is changing ... "And they are achieving this by selecting different starter culture at the start of the cheesemaking process which then produce different flavour ...

Cheddar cheese. It takes Cabot about 10 gallons ... The milk is then poured into a huge vat where a starter culture of bacteria and a special enzyme called rennet are added in.

Britain’s love for its favourite cheese is undergoing a major transformation thanks to the changing British palate. For ...

Traditional Cheddar cheesemakers are in a sweat to ... And they are achieving this by selecting different starter culture at the start of the cheesemaking process which then produce different ...

Tesco UK cheese buyer Darren Atherton said: “The gradual move towards stronger tasting Cheddar varieties has come about because of our love of spicy ... “And they are achieving this by selecting ...

Britain’s love for its favourite cheese is undergoing a major transformation ... “And they are achieving this by selecting different starter culture at the start of the cheesemaking process ...