61–70 of 77 posts
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I remember hearing about that cheese in the past. Does it need a cold chain to be shipped overseas?
Not sure what a "cold chain" is but yes, it's shipped ice-filled styrofoam containers. Without it the cheese would sweat, which freaks people out.
Why do you choose that over looking it up? https://en.wikipedia.org/wiki/Cold_chain
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Hmmm, I'm somewhat doubtful about cheese from the USA as my experience there (only on holiday, mind) was that most cheese seems to be made of plastic. However, I fully acknowledge my lack of knowledge about good/great american cheeses and I'm sure there are small scale producers of quality products. Some of the best cheddars that I've tried are Wyke Farms Cheddar (from Somerset, but not quite in Cheddar itself) and m…
Isn't McDonalds massively successful in Paris? Here's one artisanal creamery in the US: https://www.cascadiacreamery.com/photo_gallery.html There are hundreds of these across the country, but you have to seek them out. You can also get raw milk cheeses in the US.
I don't doubt that there's a thriving junk food culture in France, but they do have something like 1000 different varieties of cheese, so I can imagine the french getting annoyed if someone asks them for a nice bit of cheddar.
The U.S. seems to have a strange relationship with raw milk - I believe it can be fairly freely sold over there, whereas we in the UK can't buy/sell raw milk in shops although it can be purchased from farms and farmer's markets. Meanwhile, raw milk cheese are common in supermarkets - they just put a label on it warning pregnant women and people with compromised immune systems.
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Whey goes to make protein powder, whey butter, animal feed, etc. The Ag industry is so competitive that usually every little bit gets used for something.
And ricotta, how can you forget ricotta!
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The article is dated in 2019, and the wayback machina has a version saved in 2020 [1] but ChatGPT was launched in 2022. [1] https://snipettemag.com/cheese-crystals/
Thanks, good to know that I'm wrong!
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Not like we are short of Cheddars in the UK tbf.
Indeed, including a cave aged one actually made in Cheddar (which is amazing). Godminster and Black Bomber are both very nice, and are wax sealed so might be similar to the canned stuff. And that's before you get into the unpasteurised stuff you're not even allowed to sell in the states. (Edit: I'm wrong about that - you can if it's aged more than 60 days.) I'd really like to try this Cougar Gold, though. People get…
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Some guy cracked open a 15 year old can of Cougar Gold and said it was good: https://www.reddit.com/r/Cheese/comments/1oas900/update_i_op...
We once popped open a bottle of red wine from 1968. After tasting, we figured it was probably the best before date.
Or, to put it another way, they go stale.
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Isn't McDonalds massively successful in Paris? Here's one artisanal creamery in the US: https://www.cascadiacreamery.com/photo_gallery.html There are hundreds of these across the country, but you have to seek them out. You can also get raw milk cheeses in the US.
Those certainly look like proper, tasty cheeses. I don't doubt that there's a thriving junk food culture in France, but they do have something like 1000 different varieties of cheese, so I can imagine the french getting annoyed if someone asks them for a nice bit of cheddar. The U.S. seems to have a strange relationship with raw milk - I believe it can be fairly freely sold over there, whereas we in the UK can't buy/…
I 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.
Now, that doesn't mean rando-mold doesn't ruin the cheese's flavor...
> 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 clo…
If you don't strain the whey, yogurt-making produces 0% whey. And I make it at home, so I know I'm not missing anything. Your math is wrong.
> 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 clo…
>> That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%. Percent yield is an odd choice of words when the "waste" product is 90-95% water.
Urine is mostly water as well, but I'd still classify it as a waste product.