this post was submitted on 07 Dec 2023
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Cheese doesn't sound that great when you think of it as milk that's been left in a cave for a year and infested with bacteria
Aged like milk has a lot less impact if you are good at it.
"Aged like milk" can mean anything from "so awful it's literally illegal" to "so good people will pay unreasonable amounts of money".
That's not what cheese is, generally. Blue cheese is that though. Cheese is converted into a solid form in the kitchen the first day, then aged.
How is that not what cheese is? As far as I understand, every cheese uses a bacterial culture, mesophilic or thermophilic. Blue cheese is different because it also has a fungal culture. But sure, usually it's put in on purpose when the cheese is made, not something that comes from the environment.
Traditionally is done by heating, separating and the introduction of rennet, which is an enzyme from calf guts that converts milk into a solid form that a herbivore can digest. This relates to why cows milk kills human infants and kittens but they can survive on goats. Cheese basically dates from ancient times when everyone was lactose intolerant but some farmer noticed how calves digest milk.
I have made some simple cheeses before and learned about rennet so i can feed vegetarians. Then what is this page about? It seems every common type of cheese has a bacterial culture.
https://www.thecheesemaker.com/blog/cheese-cultures-explained-everything-you-need-to-know/
fucked if i know, none of that sounds right and it lists "rennet" as a type of soft cheese. EDIT: I looked into it. I know how to make cheese the traditional way. Commercial cheese making has gotten strange, and this article is fairly, but not completely accurate, as regarding modern methods, some only a few years old.