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During industrial production of Emmental cheese, the as-yet-undrained curd is broken by rotating mixers. A cheesemaking workshop with goats at Maker Faire 2011. The sign declares, "Eat your Zipcode", in reference to the locavore movement. Cheesemaking (or caseiculture) is the craft of making cheese.
Cheddaring is a unique process in making cheddar cheese that involves stacking "loaves" of curd on top of one another in order to squeeze additional whey out of the loaves below. It is a multi-step process that reduces whey content, adjusts acidity, adds characteristic flavour, and results in a denser and sometimes crumbly texture.
A platter with cheese and garnishes Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615. Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep).
For many, when it comes to making a grilled cheese or a smash burger, adding American is nearly non-negotiable. But for every American cheese lover, there’s a skeptic that raises a common ...
2. Choose a Cheese Trifecta. Sure, one or two cheeses will make a decent mac & cheese. But to make the best mac & cheese of your life, you’ll need to spring for a trifecta.
We used our own perceptions, personalities, and preferences in the process. Forever after, as a food writer, I remember this exercise each time I type a recipe for publication. Courtesy of Anne Byrn