Cultured or Fermented?
We talk about yogourt as being a cultured product, like cheese. Both depend on the action of bacterial cultures to produce their unique characteristics and flavours. There’s also a lot of talk these days about the flavours and benefits of fermented foods, like kimchi, miso, sauerkraut, and of course wine. What’s the difference between cultured and fermented? They mean the same thing. It’s the same process — the difference lies in the type of culture used. Yogourt uses lactic acid bacteria. Kefir culture is a symbiotic mix of bacteria and yeast. Blue cheese uses a bacteria called Penicillium roqueforti. Each culture imparts its own unique flavour, and all cultured/fermented foods provide wonderful health benefits.