|
How long should this cheddar last?
Hard pressed cheddar will last from 2 weeks to 2 months, depending on the care taken.
* * *
Why is our cheese not orange like some commercial cheeses?
Our cheese is pale yellow because our cows eat green grass. Pasture has chlorophyll and beta-carotene that give our milk, and hence our cheese, a slight color. Many commercial cheeses are dyed orange with annatto for appearance only.
* * *
Fun fact:
Cows have four teats. Sheep have two teats. Goats have two teats.
* * *
What exactly is lactose?
Lactose is the sugar which naturally occurs in milk. The longer the cheese is aged, the less lactose it has.
* * *
Can lactose intolerant customers safely eat our raw milk cheese?
In the cheese making process, the bacteria eat lactose. In a well-aged cheese such as parmesan, bacteria have more time to eat the lactose that was originally in the milk. Everyone is different, so we can't say lactose intolerant customers will be able to eat our cheese, but it is true that aged cheese has less lactose than milk.
* * *
Can everyone eat raw milk products?
Anyone with a compromised immune system should avoid raw milk products and always eat safely if they have food allergies.
* * *
What other animals chew their cud?
Wikipedia says animals that chew their cud include cattle, goats, sheep, giraffes, bison, yaks, water buffalo, deer, camels, alpacas, llamas, wildebeest, antelope, pronghorn, and nilgai (we don't know what that is either!).
* * *
What is the difference between pasteurized milk and homogenized milk?
Pasteurized is just heating to a certain level to kill bacteria; homogenized shoots the milk through a small orifice onto a steel plate so the fat globules are broken up; in homogenized milk the cream doesn't float to the surface.
* * *
When does a cow give milk?
In order to give milk, a cow (and a woman) must first give birth.
* * *
How much milk makes a pound of cheese?
10 pounds of cows milk makes one pound of cheese. One gallon of milk weighs 8.6 pounds.
* * *
In the cheese making process, what is culture and what is rennet?
Culture is for the ripening process. It helps develop the sharp flavor as the cheese ages. Rennet is an enzyme that coagulates the milk in the vat to separate solids from liquids.
|
