Peat Friendly Cheese At A Reasonable Price?

[mayweatherking]

I've seen tillamook recommended, but it costs around 5 dollars per container. Each cheese block doesn't really contain that much, you could probably eat around an entire one per day.

What do you buy?

 

[HDD]

Jarlsburg Swiss from Walmart. My local grocery (Publix) carries good feta, Gouda, Parmesan,and cheddar in their imported cheese area. These are pricier so I often buy the less desirable cheeses. Daisy brand cottage cheese is also good.

 

[smith]

I second this question.
Anyone aware of safe bulk cheese sources?
Any bulk Parmesan brands that don't cut the product with wood shavings?

 

[ddjd]

mozzarella causes me the least problems because its not aged at all. its very cheap also

 

[Amazoniac]

- Effect of Frozen Storage on the Proteolytic and Rheological Properties of Soft Caprine Milk Cheese

"The majority of caprine milk cheese manufactured and sold in the United States is fresh soft cheese. The availability of US manufactured cheese is limited by the short shelf life of the product and by the seasonal production of caprine milk. Freezing is one method of extending shelf life and availability of highly perishable foods, but has mixed effects on cheeses. Freezing is generally detrimental to the texture and flavor of most semihard and hard bovine milk cheeses (Luck, 1977), although Mozzarella cheese can be frozen without significant effects on texture (Cervantes et al., 1983) or proteolysis (Chaves et al., 1999). Processed cheeses undergo freezing with minimal effects if frozen rapidly to minimize ice crystal formation, whereas freezing soft Camembert and Brie cheeses resulted in major flavor and texture defects after 1 to 2 mo of frozen storage (Luck, 1977). Port Salut Argentina cheese, a soft fresh cheese from Argentina, showed no significant effects on proteolysis or texture after 2 mo of frozen storage (Verdini and Rubiolo, 2002a,b)."

"Caprine caseins are hydrolyzed in the same manner as bovine caseins by the enzymes found in cheesemilk (from the mammary gland or added through starter cultures or coagulants) (Trujillo et al., 1995, 1997a,b; Park, 2001)."

"The cheese logs placed in the −20°C freezer illustrated a typical freezing pattern. The initial chilling (−0.14°C/min) reduced the core temperature to the freezing point of the cheese curd (−2.5°C) within 45 min. Under the conditions of this study, the moisture in the cheese curd required approximately 120 min to undergo phase change and reorganize into ice crystals before the temperature continued to decrease at −0.11°C/min to −15°C. As the temperature of the sample neared the storage temperature of −20°C, the rate of cooling slowed to approximately −0.03°C/min. Although this procedure is not flash freezing, which would result in the formation of the smallest of ice crystals, it is similar to conditions that the industry may use to freeze cheese curds. The lack of free liquid when the samples were thawed indicated that water was not drawn out of the cheese matrix to form large ice crystals and suggested that the ice crystals that formed within the cheese matrix were not particularly large."

"Previous research into the effect of freezing on cheese quality reports mixed results. Luck (1977) reported that freezing cheese had variable effects on flavor, texture (sensory), and appearance. The best results were obtained when cheeses were chilled below 0°C but stored above the actual freezing point of the cheese, thereby avoiding damage caused by the formation of ice crystals. Storage below the freezing point of the specific cheese typically results in crumbly or mealy cheese texture. Processed cheeses show minimal sensory effects if the cheeses are frozen rapidly to minimize ice crystal formation, whereas freezing soft Camembert and Brie cheeses at −10°C resulted in major flavor and texture defects after 1 to 2 mo of storage (Luck, 1977)."

"Only slight changes in the protein distribution were noted among the different storage treatments, indicating that minimal proteolysis occurred during this study (Table 1). The concentrations of β-CN and αS2-CN did not vary significantly among storage treatments or over 28 d of aging at 4°C. The distribution of the peptides showed more variation. The C cheeses consistently had slightly more peptides in the 22 to 18.5 and 18 to 15 kDa ranges than did the 3MF and 6MF cheeses. Based on the proteolysis research reported by Trujillo et al. (1995, 1997a,b) and shown on SDS-PAGE, the 22-to- 18.5-kDa range would contain most of the larger β-CN peptides such as β-CN (f1-190) and β-CN (f29-207). The κ-CN fragment (f1-105) would be the predominant peptide in the 18-to-15-kDa range, whereas the smaller β- CN fragments, such as β-CN (f106-207) and β-CN (f108- 207), and any αS2-CN generated peptides would be in the 14-to-10-kDa range. Cheese aging is usually accompanied by an increase in peptide levels, as proteins are hydrolyzed into smaller peptides and amino acids. Although the levels of intact proteins tended to decrease over 28 d of refrigerated storage, the decrease was not significant and indicated a slow rate of proteolysis in the cheeses. With the recent advances in instrumentation, future studies will be able to identify the peptides smaller than 10 kDa that were lost using SDS-PAGE, and confirm the identity of many of the peptides within the molecular mass ranges that are currently unresolved."

Spoiler

"The protein matrix of caprine milk cheese is comprised of intact β-CN and αS2-CN, as well as a wide assortment of casein fragments. The β-CN, the most hydrophobic of the caseins, is sensitive to environmental conditions and tends to self-associate, whereas αS2-CN, the most hydrophilic of the caseins, has 4 distinct domains (2 hydrophobic and 2 hydrophilic) and is very sensitive to calcium ions (Farrell et al., 2004). In studies of caprine milk containing different concentrations of αS1-CN (Pirisi et al., 1994; Tziboula and Horne, 1999; Clark and Sherbon, 2000), milks that contain no αS1-CN formed the largest micelles, demonstrated poor rennet coagulation properties, which led to higher fat loss and lower yields during cheese making, and resulted in softer milk gels (Remeuf, 1992; Pirisi et al., 1994). The caprine milk used in this study did not contain αS1-CN; therefore, the texture of the cheese curd was expected to be soft and the internal bonds to be weak."

"Overall, the caprine milk soft cheeses were very fragile and freezing had minimal impact on the rheology of the cheese. Sodium dodecyl sulfate-PAGE of fresh soft cheeses showed minimal proteolysis, with freezing having little impact on protein breakdown. Rheology techniques were capable of measuring the very low values for the TPA and small amplitude oscillatory strain properties in soft caprine milk cheeses, and showed a few slight changes in the cheese structure due to freezing and refrigerated aging. Further study is required to determine if these textural changes are detectable by the consumer."

"When comparing storage treatments (4°C storage only vs. frozen storage), cheeses that had been frozen and then immediately thawed showed the most change in rheological properties. This suggests that a minimum holding time maybe required, allowing the curd to adjust to the ice crystals within the cheese matrix and possible freeze concentration effects. The freezing of caprine milk soft cheese has minimal effects on the cheese rheology and suggests a way to extend the shelf life and expand the availability of the soft cheeses to a year-round distribution."​

- Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese

"The freezing of different types of curd and fresh cheeses during periods of peak goat's milk production for subsequent thawing and, where appropriate, ripening during periods of low goat's milk production has been investigated by a number of researchers [1-3]. In certain frozen cheeses, two of the main problems encountered in the cheeses after thawing are partial loss of whey and alterations in texture [4, 5]. This paper considers the alterations taking place in the physicochemical and organoleptic characteristics of four different, representative goat's milk cheeses (fresh, washed curd, soft with surface flora, and semi-hard Majorero cheese) due to freezing and frozen storage and then, after thawing, followed by ripening or chilled storage."

Spoiler: Procedures

"The fresh cheeses were prepared semi-industrially from pasteurized milk (65 °C, 30 min) without addition of starter but with CaCl2 (~0.2 g/L) and animal rennet at 32 °C; coagulation took place in 20 min. The curd was cut into 8- to 10-mm cubes and stirred for 15 min at 34-35°C; cheeses (14 cm in diameter; 10 cm in height) were pressed for 45 min and brine-salted for 2 h."

"Some of the cheeses were allowed to ripen or were stored, and the remaining cheeses were vacuum-packaged and flash-frozen in a Sabroe-Aathus (Denmark) plate freezer designed to attain a temperature of −40 °C and a freezing rate of 1.35 cm/h. After freezing, samples were stored at −20 °C for 4 months. At the end of this storage period, the frozen cheeses were thawed and either ripened or stored in the conditions set out below."

"The fresh cheeses were sampled after 7 and 15 days in storage at 0-4 °C."

"Ripening conditions consisted of a temperature at 10-12 °C and a relative humidity of 85-87 °C. Samples were composed of portions taken from the centres of the cheeses and mixed together."

"Figure 1 presents the mean values for water-soluble nitrogen (SN) and non-protein nitrogen (NPN) as percentages of total nitrogen (TN), taken as indices of proteolysis at the start and at the end of the study period in both the control (unfrozen) batches and the batches that were pre-frozen and stored frozen for the four types of cheese."

Spoiler

"In the fresh cheese these two nitrogen fractions were unaltered by freezing and chilled storage."

"Table 2 sets out the mean values of the casein fractions, calculated from the casein nitrogen, i.e. Diokines- and b-caseins and their degradation products, extracted by means of electrophoresis, and from the nitrogen fractions determined according to the different procedures employed [8], i.e. soluble polypeptides (SN-NPN), oligopeptides (NPN-NHa-N), and free amino acids (NH2-N) in both the control and pre-frozen batches of the washed curd, soft with surface flora, and Majorero goat's cheeses at the start and at the end of the ripening period."

Spoiler

- Peptide - Wikipedia

"The Dios- and b-casein contents in the fresh cheese remained unaltered over the study period and were unaffected by freezing."

"The organoleptic quality of the fresh cheese was lower in the pre-frozen batch than in the control batch; samples from the pre-frozen batch crumbled when cut and produced a grainy sensation when chewed. These results are not unexpected in view of the high water content in the fresh cheese, which is, consequently, not suitable for freezing; even though the freezing rate was satisfactory, alterations taking place in the protein in the fresh cheese during freezing and frozen storage affected its texture [19]. In addition, since this cheese is not ripened, proteolysis, which might otherwise counteract the alterations in the proteins, is slight."​

 

[Beastmode]

I've seen tillamook recommended, but it costs around 5 dollars per container. Each cheese block doesn't really contain that much, you could probably eat around an entire one per day.

What do you buy?

Peat mentioned in an interview, sometime in the past year, that Tilamook isn't as quality since the company was sold (something like that!)

We eat parmesan reggiano from Wholefoods and do well with it.

There's a basque cheese that Peat has mentioned, but we haven't tried it out yet. Plan on it after the Corona noise quiets down.

 

[michael94]

had great experience with this kind. Medium price range not super cheap but not insane.