- made
using animal rennet today. Most
cheese is now made
using chymosin derived from
bacterial sources. One of the main
actions of
rennet is its protease...
-
turned to curd and whey by the
rennet from the stomach.
There is a legend—with variations—about the
discovery of
cheese by an Arab
trader who used this...
-
classified as
fresh acid-set
cheese.
Traditional quark can be made
without rennet, but in
modern dairies small quantities of
rennet are
typically added. It...
- American-style
farmer cheese (also farmer's
cheese or farmers'
cheese) is
pressed curds, an
unripened cheese made by
adding rennet and
bacterial starter...
- methods, such as
using raw milk,
traditional animal rennet, and a
cloth wrapping. The "cheddar
cheese" name is used internationally; its name does not have...
- and
these cheeses can be
produced by
traditional methods without rennet or
other enzymes.
Ricotta is a high-moisture
cheese, like
cottage cheese, but it...
- as eggs,
while still consuming dairy products such as milk,
cheese (without
animal rennet i.e., from
microbial sources), yogurt, butter, ghee, cream,...
- stomachs, as
their inherent supply of
rennet would encourage curdling.
There is no
conclusive evidence indicating where cheese-making originated,
possibly Europe...
- Blue
cheese is any
cheese made with the
addition of
cultures of
edible molds,
which create blue-green
spots or
veins through the
cheese. Blue
cheeses vary...
-
copper vats
where it is
gently warmed. Each
cheese requires up to 600
litres (160 US gal) of milk.
Rennet is added,
causing the milk to
coagulate (curdle)...
