Solving Cheddar Challenges, Part 2

What separates a truly standout cheddar from one that stays put on the shelves?In part two of this two-part cheddar series, our experts Danny O'Regan and Sean Kevan further break down how starter cultures drive consistent acidification, robust phage management, and outstanding flavor development – from mild cheddars to premium mature varieties.They also explore the innovative Flavor Wheel adjunct system – a smarter way for producers to craft distinctive profiles that meet evolving consumer demands.Curious to learn how cultures can change up your cheddar? Listen now, and stay tuned for part two, where we’ll shift our focus to enzymes.Download cheddar thought paper here