I dont quite understand.
What do we have to look for. I dont really understand how cheese is made. I now it is made traditionally with "rennet", stuff from one of the cow stomachs.
Now they make GMO rennet like stuff from fungi or bacteria, is that what he meant. Or are fungi and bacteria like conventional and used instead of rennet. Is rennet safe?
So what now, is organic cheese OK? What do you have to look on a label? Are there any safer cheese, like to say Gouda or is there no rule. Does heating over the 60°c (or 100°C) destroy the bacteria and enzymes and make it safe, like in pizza?
What do we have to look for. I dont really understand how cheese is made. I now it is made traditionally with "rennet", stuff from one of the cow stomachs.
Now they make GMO rennet like stuff from fungi or bacteria, is that what he meant. Or are fungi and bacteria like conventional and used instead of rennet. Is rennet safe?
So what now, is organic cheese OK? What do you have to look on a label? Are there any safer cheese, like to say Gouda or is there no rule. Does heating over the 60°c (or 100°C) destroy the bacteria and enzymes and make it safe, like in pizza?