Wooden cheesemaking tools with swirling bacteria representing flavor.

The Secret Life of Cheese: How Wooden Tools Shape Flavor

Beau Callahan in Science & Nature September 2025 • 4 min read.

"Uncover the surprising role of wooden tools in crafting the unique tastes of Vastedda del val dice cheese – and how it impacts your favorite artisanal cheeses."

Have you ever paused to consider what gives your favorite cheese its unique flavor? While ingredients and aging processes play a significant role, there's a hidden factor that often goes unnoticed: the tools used in its production. For centuries, cheesemakers have relied on traditional wooden tools, and it turns out these implements aren't just relics of the past; they actively contribute to the cheese's character.

A recent study published in the International Journal of Food Microbiology delves into this fascinating relationship, exploring how early bacterial biofilms that form on wooden tools influence the characteristics of Vastedda del val dice cheese, a traditional cheese made in the Valle del Belice area of Sicily. The research sheds light on how these microbial communities, unique to each cheesemaking environment, contribute to the flavor and quality of the final product.

For cheese enthusiasts and foodies, this research offers a compelling glimpse into the unseen world that shapes the flavors we savor. For those interested in health and wellness, understanding the microbial ecosystems in our food can provide insights into gut health and the importance of traditional food production methods. Let’s explore the intriguing role of wooden tools in cheesemaking.

The Unseen Artisans: How Wooden Tools Impact Cheese

Wooden cheesemaking tools with swirling bacteria representing flavor.

The study focuses on Vastedda del val dice (PDO) cheese, a stretched curd cheese made from raw ewe's milk. What makes this cheese particularly interesting is the traditional use of wooden tools during its production. These tools, which come into contact with the milk and curd, harbor complex microbial communities that can significantly influence the cheese's final characteristics.

Researchers examined seven different types of wooden tools used in the cheesemaking process. They analyzed the bacterial composition of the biofilms that formed on these tools and then correlated these findings with the characteristics of the resulting cheese. Here’s what they discovered:

Diverse Microbial Communities: Each type of wooden tool harbored a unique community of bacteria. These communities varied depending on the type of wood, the cheesemaking environment, and the cleaning practices employed.
Key Bacterial Players: Certain bacterial species, such as Streptococcus thermophilus and various Lactobacillus species, were found to be dominant in the biofilms. These bacteria play a crucial role in fermentation and flavor development during cheesemaking.
Flavor Influence: The study found a direct correlation between the bacterial composition of the biofilms and the flavor profile of the cheese. Cheeses made with tools harboring specific bacterial communities exhibited distinct flavor characteristics.

The research highlights how wooden tools are not merely passive instruments but active participants in the cheesemaking process. The early bacterial biofilms that colonize these tools act as a kind of starter culture, influencing the fermentation process and ultimately shaping the cheese's flavor, texture, and aroma. This finding underscores the importance of preserving traditional cheesemaking practices and the unique microbial ecosystems they foster.

The Future of Flavor: Protecting Traditional Cheesemaking

This study provides valuable insights into the complex interplay between traditional cheesemaking practices, microbial ecosystems, and cheese quality. By understanding the role of wooden tools and their associated biofilms, cheesemakers can better manage and preserve the unique characteristics of their products. For consumers, this research offers a deeper appreciation for the art and science behind artisanal cheese and the importance of supporting traditional food production methods that celebrate the unseen contributions of the microbial world.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.1016/j.ijfoodmicro.2018.11.017, Alternate LINK

Title: Influence Of The Early Bacterial Biofilms Developed On Vats Made With Seven Wood Types On Pdo Vastedda Della Valle Del Belìce Cheese Characteristics

Subject: General Medicine

Journal: International Journal of Food Microbiology

Publisher: Elsevier BV

Authors: Raimondo Gaglio, Margherita Cruciata, Maria Luisa Scatassa, Marco Tolone, Isabella Mancuso, Cinzia Cardamone, Onofrio Corona, Massimo Todaro, Luca Settanni

Published: 2019-02-01

Everything You Need To Know

What specific role do wooden tools play in the creation of Vastedda del val dice cheese?

Wooden tools play a crucial role in shaping the flavor of Vastedda del val dice cheese. These tools, used in the cheesemaking process, harbor early bacterial biofilms. These biofilms are composed of diverse microbial communities that influence the cheese's final characteristics. Different types of wooden tools harbor unique bacterial communities, directly impacting the fermentation process and, consequently, the flavor, texture, and aroma of the cheese. The study published in the International Journal of Food Microbiology highlights this critical relationship, showing that the wooden tools aren't just passive elements; they actively contribute to the cheese's distinctive character.

How do bacterial biofilms on wooden tools influence the flavor of Vastedda del val dice cheese?

The bacterial biofilms on the wooden tools act as a kind of starter culture, influencing the fermentation process and ultimately shaping the flavor profile of Vastedda del val dice cheese. The study found that these biofilms contain a diverse range of bacteria, including species like Streptococcus thermophilus and various Lactobacillus species, which are key players in fermentation and flavor development. The composition of these biofilms varies depending on the type of wood, the cheesemaking environment, and cleaning practices, leading to unique flavor characteristics in the cheese. Essentially, the microbial communities on the tools seed the cheese with specific bacteria that drive the development of its unique taste.

Can you explain the connection between the type of wooden tool and the flavor of Vastedda del val dice?

The type of wooden tool used in the Vastedda del val dice cheesemaking process directly influences its flavor profile. The study demonstrated that each type of wooden tool harbors a unique community of bacteria within the biofilms. These communities are influenced by the wood type, the cheesemaking environment, and cleaning protocols. The bacterial composition of these biofilms directly correlates with the cheese's flavor profile; cheeses made with tools harboring specific bacterial communities exhibit distinct flavor characteristics. Therefore, the selection of wooden tools significantly impacts the final taste, texture, and aroma of the cheese.

What are the practical implications of this study for cheesemakers and consumers?

For cheesemakers, the study underscores the importance of preserving traditional cheesemaking practices and managing the microbial ecosystems associated with wooden tools. This understanding allows cheesemakers to better control and preserve the unique characteristics of their products, such as Vastedda del val dice. For consumers, this research fosters a deeper appreciation for the art and science behind artisanal cheese, highlighting the importance of supporting traditional food production methods. It encourages awareness of the unseen contributions of the microbial world to the flavors we savor. It also emphasizes the potential health benefits linked to traditional food production, particularly concerning gut health.

What are the key bacterial players involved in the cheesemaking process of Vastedda del val dice and what do they do?

The study identifies key bacterial players within the biofilms found on wooden tools used to make Vastedda del val dice. These include species like Streptococcus thermophilus and various Lactobacillus species. These bacteria are crucial for fermentation and flavor development during cheesemaking. They contribute to the complex chemical reactions that transform milk into cheese, influencing the final flavor profile. They break down lactose, produce lactic acid, and contribute to the formation of various flavor compounds, impacting the cheese's taste, texture, and aroma.