Tailor-Made Starter Cultures for Preserving the Uniqueness of Traditional Cheeses

Consumers’ demands for fresh, healthy, and minimally processed foods resulted in the necessity for joint collaboration between tradition and science. Traditional knowledge transferred for centuries from generation to generation bases solely on the empirical experience of exploitation of natural raw materials through natural processes resulting in various fermented products. The role of science is to nd the way to upscale the production of traditional foods on an industry level with the concomitant preservation of the uniqueness of traditional processes.