Partha Banerjee
Is Your Cottage Cheese Packet Open? To be honest, bubbly cottage cheese can be both a good sign and a bad sign. So, let’s start with the bad first. If you see bubbles in your cottage cheese after it has been opened, these are water bubbles. This is generally the first indication that your cottage … Read more
Is the Blue Cheese Weird Dream a “Myth”? So, there is no actual real hard evidence that blue cheese gives you weird dreams. The same can be said for any cheese affecting your dreams and perhaps even giving you nightmares. That being said, the food you consume, especially if you eat just before bed, can … Read more
Should I Always Remove the Rind From Traditional Gouda? The general rule of thumb with cheese rind is that if it is partly or fully man-made, then don’t eat it. When it comes to traditional Gouda, the red rind is wax and, therefore, fully man-made. So yes, you should remove the rind on traditional Gouda. … Read more
Does Smoked Gouda Have Bacon In It? The traditional form of smoked gouda does not have bacon in it, although there are varieties that may specifically include bacon as an ingredient. So, this doesn’t explain why smoked gouda tastes like bacon. To be honest, it’s not bacon that you’re tasting, but rather the smoking process. … Read more
Do Red Leicester and Double Gloucester Use Different Milk? The most obvious difference between Red Leicester and Double Gloucester lies in their names. Leicester and Gloucester are both located in the Midlands, England, UK. They are approximately only 94 miles apart. However, the milk used to make Red Leicester must be unpasteurized cow’s milk. That … Read more
How Long Do Babybels Stay in Date? To be honest, Babybel is no different from any other cheese when it comes to expiration dates. That’s not completely true. Because Babybel’s have a protective wax coating, they will usually last longer (and past the expiration date) than many cheeses. The wax coating aims to stop oxygen … Read more
Does Cheddar Cheese Have Pork Enzymes? So, as you can see, the main issue with Cheddar Cheese is the use of rennet, more specifically animal rennet. However, as 95% of the cheese produced worldwide uses vegetable rennet, this is potentially only a minor problem. That being said, this also means that potentially 5% of cheese … Read more