Fermento

Ferments in cheeses play a crucial role in the production process, influencing taste, aroma, and texture.

italian pronunciation:
/ferˈmɛnto/

These bacteria transform lactose into lactic acid, contributing to the coagulation of the curd.

Other types of ferments, such as yeasts and molds, can be added to impart specific characteristics to certain cheeses, like veins in blue cheeses or a rind in soft cheeses.

Alberto Stanghellini, department manager and cheesemaker at Arrigoni Battista, explains how ferments are essential for cheese production, such as Taleggio , giving its texture a soft consistency.