What microorganisms would be useful to make cheese?

Cheese making relies heavily on the work of microorganisms, primarily bacteria and fungi. Here's a breakdown of the main players:

Bacteria:

* Lactic Acid Bacteria (LAB): These are the workhorses of cheesemaking. They convert lactose (milk sugar) into lactic acid, which gives cheese its tangy flavor and firm texture. Different LAB species contribute unique characteristics:

* Streptococcus thermophilus: Important for milk coagulation and contributes to a mild, slightly sweet flavor.

* Lactobacillus: A wide variety contribute to various flavors and textures, ranging from sharp to buttery, and influence cheese ripening.

* Lactococcus: Key for milk coagulation and contributes to the formation of the cheese curd.

* Propionibacterium: These bacteria are responsible for the characteristic eye formation in Swiss cheese, producing carbon dioxide gas that creates the holes.

* Brevibacterium linens: This bacteria is crucial for the surface ripening of cheeses like Limburger and Taleggio, producing a pungent aroma and reddish-orange color.

Fungi:

* Penicillium: These molds are used for surface-ripened cheeses like blue cheese (e.g., Roquefort, Gorgonzola). They contribute to the characteristic blue veins and intense flavor.

* Geotrichum candidum: This yeast-like fungus contributes to the white coating on some cheeses like Camembert and Brie, adding a creamy texture and nutty flavor.

Important Note:

The specific microorganisms used for each cheese variety will depend on the desired flavor, texture, and ripening process. Cheesemakers carefully select and control these microorganisms to achieve the unique characteristics of each cheese.