There are a few universal laws every cheese lover should know. From the caring of cheese to serving it properly, here are a few points to keep in mind next time you bring some delicious cheeses home to enjoy!
In our family, the words “processed” and “cheese” paired together will result in a wrinkled nose and furrowed eyebrows. The thought of taking perfectly good cheese, melting it down, and adding more things like whey, emulsifiers, milk, salts, preservatives, and food coloring… Read More
The cheese making process magically turns sugar (in this case milk sugar, aka lactose) into lactic acid, which is something entirely different and no longer a threat to people with sensitivities.
There are certain things to do when using Quark as a substitute, but overall it can be a great tasting, high protein, low fat alternative!
Number 9. Our roots. Every family and their history plays an important part in shaping those people. We are especially grateful for the legacy of faith, grace, and redemption the heads of our family exemplify every day of their lives.
While it is usually a solid sign to throw out its host, there are many types of cheese where just the right type of mold is coaxed and encouraged to grow. In some cheeses (blue cheese anyone?) this ingredient is actually injected into the cheese to produce that unique and strong flavor.
Paneer is created by heating milk to 175 degrees, and stirring vinegar into the milk to create a frothy white curd. It is then transferred to large stainless steel baskets where heavy plates are placed on top to squeeze all the whey out.
There are a few ways to enjoy your squeaky cheese…
When I made cheese in our plant, rennet was this syrupy brown substance (think a true maple syrup “that-came-out-way-too-fast” consistency, not so much Mrs. Butterworths slow-as-tar thickness) responsible for turning milk into curd.
“A poetic (and sort of scientific) love story where everything comes together and there is beautiful coagulation and then a LOT of salt. My kind of love story.”