Swiss Cheese: Cultured Milk

Cultured milk is milk that has been fermented using specific beneficial bacteria. This process changes the milk's flavor, texture, and often its nutritional profile. It is a fundamental ingredient in many dairy products, including Swiss cheese.

Cultured milk is primarily used as the base for producing various fermented dairy products like cheese, yogurt, and kefir. In cheesemaking, the culturing process is essential for developing the characteristic flavors, textures, and preservation qualities of the final product.

Cultured milk is a common food ingredient and not regulated as a food additive by the FDA. It is generally recognized as safe for consumption. For individuals with lactose intolerance, the fermentation process can break down some of the lactose, potentially making cultured dairy products easier to digest than uncultured milk.