Innesti (Starters): Colonies of micro-organisms utilised both to encourage the formation of curds, and to develop the rind of the cheese or the mould formation in the paste of blue cheeses (see “erborinatura”). The starter can be of natural origin, i.e obtained from milk (milk-starter), from whey (whey-starter) or from residues deriving from the processing of ricotta cheese (ricotta-starter), or it can be selected from the laboratories of specialist companies.

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