What bacteria is used in making asiago cheese?

The main bacteria used in the production of Asiago cheese are lactic acid bacteria (LAB), namely Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Streptococcus thermophilus. These bacteria are responsible for converting lactose, the natural sugar present in milk, into lactic acid. This process, known as acidification or fermentation, gives Asiago cheese its characteristic tangy flavor and firm texture. In addition to LAB, Asiago cheese may also contain other microorganisms such as Propionibacterium freudenreichii subsp. shermanii, which contributes to the development of small gas holes (eyes) in certain varieties of Asiago.