Culturall diversity

摘要

What makes a great cheese? It depends on who you ask, but part of the art is the blend of starter cultures, milk and rennet. Most modern cheeses have gone over to direct vat inoculation (DVI), but Barber's differs from its neighbours in that it has a laboratory devoted to starter culture production. In an era of frozen cultures, Barber's is still producing bulk for its cheeses and those nearby. It is a source of intense pride and importance for the family.