Microbes identified that give cheddar its distinct flavour.

A recent study conducted by researchers at Utrecht University in the Netherlands has identified the specific bacteria responsible for the distinct flavor of cheddar cheese. The study found that the interactions between Streptococcus thermophilus and types of Lactococcus bacteria play a crucial role in determining the flavor of the cheese. Additionally, the researchers discovered that Lactococcus cremoris regulates the development of certain chemicals that contribute to the buttery, meaty, fruity, nutty, and creamy flavors of cheddar cheese. This new understanding could potentially help cheese-makers adjust their production methods to achieve desired flavors or inform the development of computer simulations for creating specific bacterial proportions in cheese starters. [Extracted from the article]