Cheese Crystals (2019)
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Cheese Crystals (2019)
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Re: Cheese Crystals (2019)
#2There is an error on that page. src="https://www.media.snipettemag.com/wp-uploads/2019/09/cheese-..." should be src="https://media.snipettemag.com/wp-uploads/2019/09/cheese-stre..."
There is an extra "www." which breaks the link.
Re: Cheese Crystals (2019)
#3I enjoyed reading the article, but really wish it had photos to help educate the reader on how to distinguish between crystals and mold.
Re: Cheese Crystals (2019)
#4I enjoyed reading the article, but really wish it had photos to help educate the reader on how to distinguish between crystals and mold.
This is a bit confusing: "The crystals are soft, white, and sometimes appear damp."
The rule of thumb I've heard is hard white: crystal. Soft white: mold.
If you can't tell, I would dump it.
Re: Cheese Crystals (2019)
#5I enjoyed reading the article, but really wish it had photos to help educate the reader on how to distinguish between crystals and mold.
Totally agree - interesting info but nothing of practical use, especially because white spots can be mold.
See https://www.eatortoss.com/how-to-tell-if-white-stuff-on-chee..., https://www.eatortoss.com/aged-cheddar-with-a-crusty-white-s....
Re: Cheese Crystals (2019)
#6If you like sharp cheddar, the best cheese in the world is "Cougar Gold" from WSU Creamery in eastern Washington, USA, a region not known to be a hotbed of find cheeses. It comes in a can, also not thought of as a delivery vector for a great cheese, but there you have it. Tastes great out of the can or you can age it for a few years in the refrigerator. Five or 6 years is fine. I absolutely love the crystals. No mold forms unless you open the can.
WSU's other cheeses are okay but do not stand out to me. Nothing from England or France has delivered the sharp cheddar experience like Cougar Gold.
Re: Cheese Crystals (2019)
#7If you like sharp cheddar, the best cheese in the world is "Cougar Gold" from WSU Creamery in eastern Washington, USA, a region not known to be a hotbed of find cheeses. It comes in a can, also not thought of as a delivery vector for a great cheese, but there you have it. Tastes great out of the can or you can age it for a few years in the refrigerator. Five or 6 years is fine. I absolutely love the crystals. No mold…
I'm not easily Influenced so I'm mystified at how canned cheese had me checking out ways to order it.
Re: Cheese Crystals (2019)
#8If you like sharp cheddar, the best cheese in the world is "Cougar Gold" from WSU Creamery in eastern Washington, USA, a region not known to be a hotbed of find cheeses. It comes in a can, also not thought of as a delivery vector for a great cheese, but there you have it. Tastes great out of the can or you can age it for a few years in the refrigerator. Five or 6 years is fine. I absolutely love the crystals. No mold…
I'm not easily Influenced so I'm mystified at how canned cheese had me checking out ways to order it.
The canning process is the result of post-WW2 government funded research at WSU. It's a cool backstory for a cheese.
Re: Cheese Crystals (2019)
#9Hard calcium-lactate crystals are an intentional feature of Belvitano cheese. They add a great texture and add tanginess to parmesan-esque taste.
Re: Cheese Crystals (2019)
#10> Actually, all cheese making produces quite a bit of wastage. On average, if a dairy starts with ten-thousand pounds of milk, they’ll end up with only a thousand pounds of cheese. The remaining nine-thousand pounds ends up as whey while the curd is formed.
> That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%.
Yogurt-making produces a lot of whey too, though probably closer to ~50% whey rather than 90% (when made at home). The only difference between greek yogurt and regular yogurt is that greek yogurt is strained to remove the whey, making it thicker / creamier. Though most commercial brands try to cheat and thicken it with something like pectin (which usually makes it kind of jello-y).
Anyways all that to say my favorite yogurt is the one where the only ingredient is milk + yogurt culture. No thickeners, added sugars, flavoring, I like to add those myself.