Confused about cheese

Discussion in 'Cheese' started by tomisonbottom, Apr 27, 2013.

  1. tomisonbottom

    tomisonbottom Member

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    Ok, so I thought that the cheese should ONLY consist of milk, salt and annimal rennet?
    Is this correct?
    Because isn't rennet an enzyme and I thought we're supposed to avoid enzymes and cultures in cheese?
    Also, don't cottage cheeses always have cultures in them?
    Thanks so much ya'll!
     
  2. Mittir

    Mittir Member

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    RP warns against new kind of industrial enzymes used in many cheeses. He thinks those are very allergenic. Even commercial citric acids used in cheese making can be allergic due to contamination in industrial processing. He thinks real animal rennet cheese is fine. He has the same worry about contamination in commercial supplements.
     
  3. HDD

    HDD Member

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    Some rinse the cottage cheese.
     
  4. narouz

    narouz Member

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    He does complain about those enzymes.
    I would love to buy only true rennet cheeses,
    but even at health food stores in the U.S.,
    it is getting tough to find economical cheeses free from the enyzmes.

    I eat them all the time
    and I'm still living:>)

    From talking to the cheese people at those stores,
    it seems like the younger, less expensive cheeses are,
    these days, mostly going to be enzymes.
    Perhaps especially so in health food stores
    because their customers so often associate health with vegetarianism.
    This one cheese person I talked to
    said you might not notice it too much in the taste
    if you just got younger cheeses.
    She seemed to say that it would be in the longer aged cheeses
    that you would notice a flavor deficit.
     
  5. OP
    tomisonbottom

    tomisonbottom Member

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    So how do we know what enzymes are the "new kind of industrial enzymes"? versus real animal rennet?

    I am eating this cheese right now and it just says, "Milk, salt, animal rennet" on the ingredients list.

    It is packaged by my local organic health food store and bought in bulk there.
     
  6. Mittir

    Mittir Member

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    Best way is to ask the company whether they use real animal rennet or not.Most company's websites have good information on their cheese making method. I rely on my reactions to new foods. I notice allergic reactions to some cheese and other cheese works fine. Most aged cheese are high in histamine. I mostly drink milk and make homemade farmer's cheese. It is just adding lemon juice /vinegar to warm milk. One simple recipe is adding crumbled farmers cheese to small amount of milk and add some sugar . Refrigerate for few hours ,it is very tasty and pure.
     
  7. OP
    tomisonbottom

    tomisonbottom Member

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    Ok thanks, I would like to make some home made cheese although it won't have that yummy aged cheese flavor I'm enjoying right now. I will call the manufacturer and find out if this cheese is using real animal rennet.
     
  8. pboy

    pboy Member

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    I think the problem is not the enzymes themselves, but the bacteria they are extracted from are sometimes grown on and fed things like inulin and carageanan, and the residues may make it into the cheese. Personally I've not had any issues with these cheeses (maybe I've got lucky and not had any brands that do this)...I'd guess 90% of the cheeses even if made with microbial or vegetarian enzymes are safe, but of course you could research the cheese before buying it, email the company, and find out 100%
     
  9. Beebop

    Beebop Member

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    If you can find out what the vegetable source of the rennet is can you be sure it would be safe? For example, I asked a brand what they use and they told me 'rennet made from potato'.
     
  10. pboy

    pboy Member

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    sorry Beebop, i'm not quite sure. Hopefully someone else can answer for you (us)
     
  11. Beebop

    Beebop Member

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    Thanks pboy. I had just dismissed this particular cheese - until your comment about inulin/carrageenan.
     
  12. Rolan

    Rolan Member

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    I've just ordered two cheeses, and went they arrived I was dismayed to see they were vegetarian rennet. Guess I need to do more research, but mostly I've been eating animal rennet.

    Why is soft cheese better? Would a mild cheddar constitute a hard cheese?
     
  13. OP
    tomisonbottom

    tomisonbottom Member

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    Where did you read that soft cheese is better?
     
  14. Rolan

    Rolan Member

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    I read it on these forums.
     
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