Artisan Cheese making
  The project objectives and scope are (i) to establish a knowledge base of current practice in starter culture use and possible bacteriophage-related issues in the artisanal cheese-making sector in Scotland, (ii) to enhance the cheese-makers technical knowledge of starter cultures and bacteriophage impact, and (iii) to construct follow-on R&D projects designed to address specific issues identified for the cheese-making collective and/or for individual cheesemakers.
This project was supported by Interface Food & Drink, Feasibility funding scheme.

  • Start Date:

    1 February 2016

  • End Date:

    30 September 2016

  • Activity Type:

    Externally Funded Research

  • Funder:

    Scottish Funding Council

  • Value:


Project Team