Nothing new in natural wine: spontaneous fermentation, wild yeasts, a unique microbiome in the cellar. But is it possible with cheese – and what does it actually mean?

No rennet and cultures, no cheese. Chymosin, pepsin, Lactobacillus helveticus, Penicillium candidum – it sounds lab-like, but it's part of an ancient craft. For several years now, the VHM project group ‘Hofeigene Lab- und Kulturen’ (Farm-produced rennet and cultures) has been researching how farm cheese can return to its origins.

Franziska Wetzlar, who processes Steinschaf milk into ‘natural cheese’ in Brandenburg, and Anton Sutterlüty, who matures milk in 100-year-old Gepsen in the Bregenzerwald, are just two examples of how fermentation, microbes and experience come together – and how they bring cheese to life.

A talk about microscopic actors, big questions and how the future can sometimes be found in the past.

Franziska Wetzlar is a cheesemaker and, together with Amelie Wetzlar, has been running the Milchschafhof Pimpinelle dairy in Quappendorf since 2011. She is particularly interested in producing her own rennet and cultures for milk fermentation.

Anton Sutterlüty has been an alpine dairyman in the Bregenzerwald since his youth. He lives as an artist in Vienna, where he matures and sells his cheese.

Lea Ligat, a long-standing member of the Cheese Berlin team, will be moderating the event. Today, she is head of communications and events at the regenerative farm ‘Gut & Bösel’.