This study presents a research-action program carried out in Corsica with a group of cheese makers to develop specific starters. Based on the direct participation of the cheese makers, this study consisted in designing starters with lactic acid bacterial strains isolated from milks and cheeses of this group of cheese makers. This process modified an individually and empirically used resource, local strains, into a shared and collectively managed resource, specific starters. Patrimonial features of these strains and the direct participation of the cheese makers were determining factors in the collective management of this resource. These starters are now used daily. They represent a concrete way of meeting the new conditions present in cheese dairies, characterised by low levels of lactic acid bacteria in milk.