In this post, I want to explore the traditional curdling agents that transform milk into a delectable array of cheeses, from fresh mozzarella to aged parmesan. Lemon juice, rennet, and vinegar have been used for centuries to curdle milk into the curds and whey that form the foundation of cheese. …
Today, I am going to share the fascinating process behind one of my all-time favorite cheeses, Abbaye de Belloc. In this post, we’ll explore how milk from local sheep flocks is transformed into those irresistible semi-hard wheels. I’ll walk you through the steps from curdling to aging, explaining how techniques …
On the one hand, I am quite surprised when people ask me why goat’s cheese either tastes or smells like goat. After all, surely that’s the whole point of this unique and delicious cheese! But then again, you could argue that cheese made from cows doesn’t taste like cows! So, …
Today, as a foodie enthusiast, and somone who particularly enjoys Italian cuisine, I am looking at Parmesan and Grana Padano. On the face of it, these two cheeses are interchangeable, and can be used in many dishes. But are there any differences, and you should be using one rather than …
We are all familiar with the delights of Parmesan cheese, but what about its lesser-known cousin, Asiago? They are both from Italy, and they do look somewhat similar. But can you substitute one for the other? Today, I am going to explore their history and characteristics. Do they have the …
Are you a goat’s cheese lover like me? Then, you’ve probably wondered whether or not it contains rennet. This is quite a common question and is obviously of concern if you are a vegetarian. But, of course, rennet can be plant-based and not just derived from animals. Does the fact …