4 ms·

I wonder if there's any salvageable yeast DNA on the pots. Would love to see some ancient strains!

• djur 8y ago
  It's a neat idea, but I don't know if it would actually work. Cheese is fermented by lactic acid bacteria, not yeast. From my limited knowledge of lactic acid fermentation, there really isn't the same diversity of starters as there is in yeast fermentation. At least, I've never heard of people cultivating or buying particular strains of lactobacillus in the same way beer brewers select particular strains of yeast.
  • justincormack 8y ago
    I have, apparently people throw cheese on the walls of new dairies to get the right strains around.
  • lisper 8y ago
    That seems improbable. Doesn't the strain of bacteria used determine what kind of cheese comes out the other end of the process?
    • ycombinete 8y ago
      That, and what fungus, if any grows on/in the cheese
  • Hasz 8y ago
    I was under the impression this cheese was more like Kefir -- a symbiotic yeast/bacteria culture