cheeze_whizz

3 ms·

1. 1.▲
   by cheeze_whizz 3y ago

   > If you are a cheese connoisseur, knowing how to make your own at home can unlock a world of unpasteurized possibilities. Gotta push back against that. If you're a budding cheesemaker and you don't know what you're doing,
2. 2.▲
   by cheeze_whizz 3y ago

   No, it's just hard to make traditional mozzarella, it takes more than a day and careful control of acidity. The "30 minute" recipes are faster and easier because they substitute the long acidification of the traditional recip
3. 3.▲
   by cheeze_whizz 4y ago

   My informed opinion as a cheese maniac is that raw or pasteurized milk doesn't make any perceptible difference in cheese quality. What makes the difference is a) the animals' diet (which imparts flavors that don't go away wit
4. 4.▲
   by cheeze_whizz 4y ago

   That's not true. First of all, as cheese ages all the bacteria (and fungi and yeasts) inside it die out because they run out of food to eat. You see, they're trapped in a solid lump of protein so they have nowhere to go. So they d