Many soft cheeses undergo acid coagulation. They are sometimes referred to as lactic-style cheeses. Acid coagulation is brought about by lactic acid bacteria that are either present in the milk or added to the milk.
Many soft cheeses undergo acid coagulation. They are sometimes referred to as lactic-style cheeses. Acid coagulation is brought about by lactic acid bacteria that are either present in the milk or added to the milk. Lincoln Broadbooks Special to The Star
Many soft cheeses undergo acid coagulation. They are sometimes referred to as lactic-style cheeses. Acid coagulation is brought about by lactic acid bacteria that are either present in the milk or added to the milk. Lincoln Broadbooks Special to The Star
Chow Town

Chow Town

The daily dish on Kansas City's food and drink scene

The science of cheese making takes over high school classes

February 24, 2015 09:00 AM

UPDATED February 24, 2015 03:00 PM

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