A stabilized cheese flavoring system which can be used to prepare very
different cheeses having desired flavor profiles in which the flavoring
system is stabilized against the growth of spoilage or pathogenic
microorganisms therein, while flavor development can be accelerated in
one more of its flavor components thereof. The stabilized flavoring
systems are obtained by addition of a bacteriocin source as part of
fermentation process that accelerates the fermentation time needed for
flavor development in one or more of its flavor components, and in at
least a sulfur-cheddary component thereof in one embodiment. Therefore,
production times can be significantly reduced for one or more of the
flavor components of the flavoring system of the present invention
without loss of flavor and while improving its microbial stability.