3 ms·
>Making -specific kind of cheese- though is hard. Shepherds and sheepherders in my country make traditional kinds of cheese, which are very specific, with ease
by DeathArrow 3y ago
>Making -specific kind of cheese- though is hard.
Shepherds and sheepherders in my country make traditional kinds of cheese, which are very specific, with ease. They use their eyes and experience, they don't use lab glassware and they don't measure PH.
- crimsoneer 3y agoYes, but they probably couldn't decide to swap and crack out a Parmesan or a Camembert next week instead.
- notatoad 3y agomaking a specific kind of cheese is mostly about replicating the traditional procedures and ambient conditions of the place that cheese originated. "go to this specific valley in switzerland and spend 20 years immersing yourself in their cheesemaking tradition" is arguably a lot more difficult than following some specific procedures and measuring carefully.
- skeaker 3y agoSure, but that's one specific type of cheese that they can make whereas they would have extreme difficulty making any of the other hundreds(?) of types of cheeses. If you want a specific type you're still going to need a recipe and the tools to follow it.
- mattmaroon 3y agoPretty much all of the cheeses were invented long before pH meters were. The pH scale itself was invented only in the early 1900’s. Technology is great for making a large amount of cheese that’s very similar. You don’t need it to make any specific type of cheese that’s over 100 yrs old though, and that’s nearly all of them.
- golergka 3y agoSure, you don't need technology — as long as you have exactly the same climate and other conditions as where the original cheese was made.
- mattmaroon 3y agoOr Google them and have a refrigerator and humidity control.
- golergka 3y agoYou just mentioned three pieces of technology.
- mattmaroon 3y agoOh I see, this was a standard “aaaaaaactually” comment. We were discussing labware and pH meters. Cheesemaking is itself technology.
- Angostura 3y agoAnd they are using very specific kinds of milk, and specific kinds of temperatures and specific environments and probably have specific kinds of bacterial and fungal cultures wafting on the breeze.