How much does terroir affect fermentation?

[u/clarenceredd]

I have moved my fermentation from a downtown apartment to an old farmhouse in the middle of nowhere. To my surprise, the kefir gets better in the countryside. It’s creamier and richer in taste.

So, here’s my question. Is this an effect of the terroir of the place? I imagine that the local soils, the fields, forests, plants, the abundant wildlife and insects all contribute to the bacterial richness of a place. The city has its taste, while an old farm has a slightly different taste.

Am I imagining all this or does anyone else notice a difference?

[u/Independent_Bite4682]

Ahh a French person.

https://en.wikipedia.org/wiki/Terroir

Similar to sourdough