2649 Commercial
St. SE

Salem Oregon, 97302

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Fermentation Celebration

Saturday, March 15th, 2025 from 11 AM to 3 PM

Venue:

LifeSource Natural Foods 2649 Commercial St. SE Salem Oregon 97302

Save the date, Fermentation Celebration is March 15th!

Celebrate the art and flavor of fermentation at LifeSource Natural Foods! Our Fermentation Celebration highlights the best that microbes have to offer, with kombucha, sauerkraut, beer, wine, and more! This in-store event will feature samples, live demos, giveaways, and flash sales to tickle your tastebuds and delight your digestion.

Whether you love the tang of a beautifully brined pickle, the smooth creaminess of yogurt, a bubbly beer, refreshing kombucha, or the chew of a great sourdough loaf, Fermentation Celebration has something for everyone. Come enjoy free samples and learn more about the foods you love!

Enjoy free samples of fermented foods like Kombucha, Sauerkraut, Kimchee, Sourdough, Yogurt, Kefir, and more! 

Giveaways, Flash sales, and Special Deals throughout the store!

ONE DAY ONLY! Saturday, March 15, 2025

Don’t Miss Fermentation Celebration!

How Cheese Is Made

  1. Milk Selection
    Cheese production begins with high-quality milk. This can be from cows, goats, or sheep, depending on the type of cheese desired. The milk is typically pasteurized to remove harmful bacteria. (a heat treatment process used to kill harmful bacteria and pathogens in food and beverages, like milk, without compromising their quality.)


  2. Acidification
    Bacterias are added to the milk. These bacteria convert lactose (milk sugar) into lactic acid, which lowers the pH of the milk, helping it to curdle and form solid curds.


  3. Coagulation
    Rennet, an enzyme, is added to the milk to help the milk coagulate, separating the solid curds from the liquid whey. The curds are then cut into smaller pieces to help release more whey. (Rennet is typically derived from the stomach lining of ruminant animals like cows, goats, or sheep, though vegetarian and microbial rennets are also available for those who prefer animal-free options.)


  4. Cooking and Washing
    The curds are heated and sometimes washed with warm water to help them firm up and achieve the desired texture. This step also influences the moisture content of the cheese.


  5. Draining the Whey
    The whey, which is the liquid portion of the milk, is drained off. The remaining curds are packed into molds to form the shape of the cheese.


  6. Pressing
    The curds are pressed to remove excess whey and to help the cheese solidify into its final form. The amount of pressure used and the duration of pressing vary depending on the cheese type.


  7. Salting
    Salt is either rubbed onto the surface of the cheese or mixed into the curds. Salt acts as a preservative, enhances flavor, and helps in the cheese aging process.


  8. Aging (Optional)
    Some cheeses are aged, which allows the flavors to develop and intensify. The aging process can take weeks, months, or even years, depending on the type of cheese being made.


  9. Finishing
    After aging, cheeses are often coated with wax, oil, or herbs for added protection and flavor. The cheese is now ready for packaging and consumption.

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LifeSource is the destination to find an abundant selection of fresh, delicious, healthy, organic, and local foods, the best wellness products, and an in-store deli featuring organic and natural hot bar, salads, pizza, sandwiches, and more.

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