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It’s not mold, it’s calcium lactate (2018)

thephcheese.com

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Re: It’s not mold, it’s calcium lactate (2018)

#211

Post by foxyv »

thaumasiotes wrote: post #209
foxyv wrote: post #174

Earlier quoted context omitted.

My parents bought pre-grated as well. It's a great option for someone with kids. However, I would recommend grating a block for a couple days worth at a time and keeping it in the fridge in a food storage container. That way you don't need 3 shredders or to spend all your time cleaning shredders every time you want a quesadilla. An electric rotary shredder or a kitchen-aide attachment makes it trivial. Also, try addi…

> Also, try adding a little canned Red Enchilada sauce to your quesadilla That's just an enchilada. They're good, but they're not quesadillas.

A hotdog is a sandwich?

Re: It’s not mold, it’s calcium lactate (2018)

#212

Post by thaumasiotes »

foxyv wrote: post #211
thaumasiotes wrote: post #209

Earlier quoted context omitted.

> Also, try adding a little canned Red Enchilada sauce to your quesadilla That's just an enchilada. They're good, but they're not quesadillas.

A hotdog is a sandwich?

No, a quesadilla in enchilada sauce is not different from an enchilada in any way, form factor or otherwise. A cheese enchilada is a fried tortilla filled with cheese and coated in enchilada sauce. By the time you've added enchilada sauce to a quesadilla, you've already completed the process of making an enchilada.

Re: It’s not mold, it’s calcium lactate (2018)

#213

Post by kadoban »

bigstrat2003 wrote: post #89
kadoban wrote: post #31

Earlier quoted context omitted.

Yeah, especially for things like cheese sauces I find that it's better to just grate it yourself. It will _not_ melt correctly otherwise, and the additives mess with sauces more than you'd think.

Pre-shredded cheese melts just fine, although I've never tried it in a straight cheese sauce (for those I just dice a block of cheese because it's easy and cheaper). But I use it in things like lasagna or other casserole type dishes, and I've never had an issue with its ability to melt properly.

Yeah it'll melt like that. If you try in things like a cheese sauce for mac and cheese...it melts poorly into the milk and messes with the consistency/thickness.

Re: It’s not mold, it’s calcium lactate (2018)

#214

Post by wahnfrieden »

0xffff2 wrote: post #88
wahnfrieden wrote: post #43

Earlier quoted context omitted.

That's fine to say it is so on paper however the legal limit is not respected with several common household brands testing at 8-9% in last results I can find. They're incentivized to pad the product with anti caking agents to reduce cost, and it is essentially unenforced. Expect this to worsen as FDA is undergoing planned dismantlement.

Can you link to some of this testing?

No

Re: It’s not mold, it’s calcium lactate (2018)

#215

Post by decimalenough »

twic wrote: post #206
jajko wrote: post #55

Earlier quoted context omitted.

Old aged gouda is the best cheese I ever laid on my tongue. We live in Switzerland next to French border, so there is no end to universe of fine aged original Gruyeres, Beaufort or even Cheddar (but that one probably worse than what one can get in UK), plus all AOC Italian ones. Simply hard cheeses with grain, there are hundreds to choose from. I love them all, but that gouda taste is something else to me and my wife…

Have you tried Mimolette? It has a similar character to those very old Goudas.

But the crunchy bits on the outside are cheese mites, not crystals. (Seriously.)

Re: It’s not mold, it’s calcium lactate (2018)

#216

Post by lionkor »

emmelaich wrote: post #210
kirtakat wrote: post #196

Earlier quoted context omitted.

It's funny how as soon as I read to Netherlands, my brain back-tracked to correct me on the pronunciation. If anyone else is ever in the Netherlands and has a chance, due the tour in Gouda, it's delightful and you get to try a bunch of gouda cheese!

It's Ghowda right? The gh like in argh and the ow in brown.

Yes!

Re: It’s not mold, it’s calcium lactate (2018)

#217

Post by globular-toast »

7speter wrote: post #51

Was proud I planned out buying a couple of pounds of cheddar from the supermarket and keeping it in our spare fridge for a year and had aged cheddar for Thanksgiving baked mac and cheese last November.

Whenever I keep mild or medium cheddar too long it goes "mature" before long, but it doesn't taste good. French cheese, on the other hand, matures (affines) quite nicely at home.

Re: It’s not mold, it’s calcium lactate (2018)

#218

Post by globular-toast »

khazhoux wrote: post #137
talkingtab wrote: post #75

It seems wrong to me that most of what people now call cheese is not at all like what I think of as "real cheese". I have ended up making cheese and it is both fascinating, productive and tasty. While there are many "recipes" for cheeses, they are mainly focused on preparing the cheese for aging. These are often techniques, like washing the curd (gouda) or cheddaring (cheddar). The aging part takes more work. I conve…

> It seems wrong to me that most of what people now call cheese is not at all like what I think of as "real cheese" Not sure at all what you’re referring to. Surely it’s not “american cheese”, which has been the punchline of obvious cheese jokes for decades. Or the powder in mac & cheese boxes, which is its own thing. From where I stand, I see grocery stores in the USA stocking large varieties of cheddars, fontina, g…

In the USA the main problem is everything has to be pasteurised which rules out many "real" cheeses like camembert.

Re: It’s not mold, it’s calcium lactate (2018)

#219

Post by Doxin »

facile3232 wrote: post #160
_qg83 wrote: post #21

Earlier quoted context omitted.

There are also fake ways of accelerating aging to create this effect, like the Old Amsterdam cheeses you’ll find in the Netherlands. That particular brand has a lot of fake qualities to it that creates these effects.

Is "fake" really the right word here if people get the flavor, nutrition, and texture they want? I don't really give a damn if they figured out a way to bypass aging to achieve this.

You can taste the difference between "naturally" aged cheese and "synthetically" aged cheese. In general the natural stuff has a more complex flavor the older it gets, where the synthetic stuff mostly just tastes more salty the "older" it gets.

The synthetically aged stuff is still plenty delicious but when naturally aged cheese isn't really more expensive (just harder to find) I fail to see the point.

Re: It’s not mold, it’s calcium lactate (2018)

#220

Post by derelicta »

Tade0 wrote: post #111

I spent a couple of months in Switzerland for a project and supermarkets there often have this booth that me and my friends referred to as the "Kingdom of Cheese". The Kingdom of Cheese is a climate-controlled enclave with just cheese - the person there is happy to help you decide because they know you'll be back eventually as indeed the products there have those crystals.

Oh my! I do miss these kingdoms of cheese myself! No offence to the British but they don't know what good cheese is :p
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