The cheese making process uses a cocktail of bacteria called a starter culture. The microbes within this culture initiate and control fermentation, which is key to ensuring consistent cheese ...

Then, they’re replaced with standardized starter cultures. All of this has made cheesemaking more controlled. But alas, it also means that there’s less diversity of microbes in our cheeses.

In fact, humans have been making cheese for about 10,000 years.Roman soldiers were given cheese as part of their rations.It is a nutritious food that provides protein, calcium and other minerals.