> Brie, Camembert, and Parmesan also use starters. Like 99% or more of cheese uses bacterial starter cultures. So does Pecorino, and if you're on top of your

> Brie, Camembert, and Parmesan also use starters. Like 99% or more of cheese uses bacterial starter cultures. So does Pecorino, and if you're on top of your game you can get ricotta so rich that you'd think it was just the curds from the first pass instead of a secondary product from making Pecorino. The 'fermenti' was a family secret and we weren't allowed to be around when it was made unless you were willing to apprentice for the 5-7 years it took to replace the current shepherd--all I know is that it used the calves stomach for the rennet as I helped slaughter a few, but the way to get the exact pH from the other solutions remains a mystery that likely died with him since he was A creative genius but aN INTOLERABLE manic depressant. I'm lactose intolerant, but the way this man made his cheeses... it was worth mild suffering and I ate ricotta and fruit for almost everyday and put at least 2-3 different dishes with his Pecorino every day on the changing menu. Source: I worked and lived on a very well renown farm to table concept and ran the kitchen for a few seasons with an award winning Shepard/Pecorino maker in Italy.