#cheeseprincess

[cookierunspriteedits]

Could you do a sprite edit of cheesecake cookie and princess cookie being together, like hanging out at princess’s castle and just being happy together? ovò

HHHHHH

[cheesebazaar88]

April 21st: Raw Milk Cheese Appreciation Day!

Hello my fellow curd nerds! On April 21st we will gather around our tables to celebrate Raw Milk Cheese Appreciation Day! Raw cheese is any cheese that has not been pasteurized (heated). Raw milk cheese can be made from cow, goat or sheep and can be made into almost any style. The only difference, essentially, is the milk is not heated. 

From the research I have done on the subject of Raw Milk Cheeses, there seems to be a lot of talk about the benefits of  eating raw milk cheese verses the dangers that raw milk cheese can pose to humans, such as infection from harmful bacteria like listeria, salmonella and E. coli. Instead of just having an opinion about raw milk cheese, I decided to let the facts speak for themselves, then to give my opinion after everything is said and done! Let’s talk about it!

What is Raw Milk Cheese? 

According to The Oxford Companion to Cheese raw milk cheese made from milk that has not been pasteurized. Seems pretty straight forward, but it is? Which leads me to the next question most people have...what exactly is pasteurization and why do we need it? 

Pasteurization

According to the International Dairy Foods Association’s website: 

Pasteurization is a process, named after scientist Louis Pasteur, that applies heat to destroy pathogens in foods. For the dairy industry, the terms "pasteurization," "pasteurized" and similar terms mean the process of heating every particle of milk or milk product, in properly designed and operated equipment, to one of the temperatures given in the following chart and held continuously at or above that temperature for at least the corresponding specified time.

In the early 19th century, Louis Pasteur was a French scientist who invented a hygiene process for dairying and cheese making that is still used today. This modernized process includes a method called High Temperature Short Time (HTST) pasteurization. Using hot plates in steel or metal vats, the raw milk is heated to a temperature of 161 degrees Fahrenheit for no less than 15 seconds followed by a rapid cooling process. This ensures that the harmful bacteria in the milk has been destroyed but the cheese does not come to a boiling temperature (212 degrees Fahrenheit). 

Benefits of Raw Milk Cheese

Digestion: Raw milk has lots of helpful enzymes that aid in the digestion of milk. Cow’s milk in particular has very complex proteins making it difficult for humans to digest. With the help of the enzymes breaking down the sugar, proteins, fats and minerals in the milk it makes it easier for us to digest. 

Nutrients: There are naturally occurring vitamins in raw milk that are destroyed during the pasteurization process. Some of those vitamins include A, D and K2. It is also a good source of omega-3 fats (one of the good fats like in fish, walnuts, eggs and spinach). It is also a good source of calcium! 

Friend or Foe: Know Your Cows

There is a lot of debate between holistic/natural views about raw milk and that of the FDA (food and drug administration). The FDA is essentially concerned with people becoming sick from eating raw milk cheese because there is a possibility of harmful bacteria like listeria, E. coli and salmonella. Not awesome! Through my research I have come up with one fact that seems to fit the bill when choosing a raw cheese: know your cows. Knowing where your raw milk cheese is coming from makes a HUGE difference! Cows that are raised on a good diet and are well taken care of by their farmers ensures that proper measures are taken to reduce the chance of harmful bacteria. Doing your own research into the farms and dairies that produce raw milk cheese will help you make a decision on whether raw milk cheese is for you. So, now you’re probably wondering why so much time and effort has to go into just eating cheese that is good for you. Well, I have come across another solution to this problem...there’s a loophole  that can save you a lot of headache when looking to get the benefits of raw cheese without rolling the dice on harmful bacteria. 

The Loophole: 60 day aging

There does seem to be a way to have your cheese and eat it too! (and this is they way I prefer to eat my raw cheeses). The process of aging cheese kills off a lot of the bacteria, listeria, salmonella and E. coli, that are associated with raw milk cheese. Therefore, once a cheese has rested and relaxed for about 60 days it still retains the benefits of eating raw milk cheese without the risk! In the world of aging cheese, 60 days is nothing! Some cheese are aged for 1, 2 even 3 years before they have matured to perfection! 

Flavor

From my own experience with raw milk cheeses, there is a particular flavor difference in the cheese. I have found that the flavors are stronger and more pronounced. When cheese is pasteurized the flavor can become dulled and muddled as compared to its raw form. This may be something I just picked up from eating raw milk cheeses but you will have to try some to see if this is true for you! 

Types of Raw Milk Cheeses

Here are just a few raw milk cheeses for you to sample! (click on the name of the cheese to see what it looks like! I did run into some sites that were in other languages due to the origins of the cheese but at least the picture can speak a thousand words!) **Most of these cheese are ALSO made with the pasteurization technique but they are traditionally and classically known as raw cheeses.**

Bloomy Rind and Soft Cheeses: St. Nectaire, Torta del Casar, Camembert de Normandie.

Blue Cheeses: Bayley Hazen Blue, Maytag Blue, Point Reyes Blue, Fourme d’ambert, Bleu de Causses, Roquefort, Stichelton.

Washed Rind Cheeses: some Raclette, Gabietou

Semi hard and Hard Cheeses: Pleasant Ridge Reserve, some Gruyere, Parmigiano-Reggiano, some Pecorino, some Manchego, Alp Blossom.

What do I think? 

In my personal opinion, Raw Milk Cheeses are good to eat as long as you follow the 60 day aging rule. I am not one to take a chance on literally getting food poisoning from cheese! I have tried several types of raw milk cheese including Manchegos, Pecorinos, Gabietou,  Point Reyes, Pleasant Ridge Reserve, and probably my favorite of all (visually) the Alp Blossom. Its COVERED in edible flowers and tons of spices making it a party in your mouth! From what I have learned knowledge is POWER when it comes to eating Raw Milk Cheese: know your cows, your farmers and the environment where everything from the milk to the cheese happens and you are golden! 

Phew! What a wonderful cheesy world we live in! Well, that’s my take on Raw Milk Cheeses! What are your thoughts? Are you FOR or AGAINST Raw Milk Cheeses? Let me know, leave me a comment! 

Any questions? Feel free to email me at chelsea.jones0895@gmail.com! 

April 15th 2018

[verdeurie]

Another cute picture of me <3 

[cheesebazaar88]

Basics of Cheese: Cheese 101 Ingredients: Bacteria Cultures, Rennet, Annatto!

CHEESE CULTURES

First things first...yes, all cheese contains some type of bacteria to fortify the cheese with its classic flavor, color and texture (the aging process also adds to these things.) Certain cheeses contain certain bacteria. For example, the bacteria in Parmigiano Reggiano cheese comes ONLY from the Parma, Reggio Emilia, Modena (parts of Bologna & Mantua) Italy. No other cheese from anywhere in the world can be called Parmigiano Reggiano. The same is true for any cheese that uses cultures from a particular region of the world. These cultures are VERY specific to the way the cheese is made and the end result of how it will taste! We’ll get more into this as we discuss different cheeses and where they come from! 

RENNET: ANIMAL VS. VEGETARIAN

Next on our list of cheese basics is rennet. I think this is probably the coolest thing about cheese because of its history. Cheese making was LITERALLY made by MISTAKE (shocking, I know, but its true). Centuries ago (and I mean we’re talking centuries, all the way back to ancient Egypt and the pyramids!) traveling herdsmen used the sacks made from the stomachs of young goat and sheep (kids and lambs) to store their milk. WHOA! Gross right? But in this process the herdsmen found that when they went to empty the sacks that the milk had begun to coagulate and separate. Rennet is an enzyme found in the stomachs of all milk producing animals. This enzyme attacks milk and converts it into solids and liquids. The enzyme makes the fat globules in the milk seize up and stick together while letting the water content wash away. Some people do not take kindly to eating something that came out of an animal’s stomach so modernization of cheese making has lead to vegetarian rennet. This can be anything from vinegar to vegetable or fruit juices with high acidic compounds as well as fungi. Basically, these elements are used to separate the milk curds from the whey (water content) so that the curds can be turned into cheese! YUM! 

ANNATTO

One of the most common questions I have encountered working behind the cheese counter is what the heck is annatto? Or, even more commonly, why are some cheeses orange while others are white? The answer is simple: annatto. Annatto, as seen in the picture above, comes from a tropical tree and grows in these spikey pods. The annatto seeds are ground up to make a natural dye used to dye the white cheese orange. Mostly this is a fashion statement among cheeses but some cheese are classically made using annatto for its distinctive orange appearance. That’s it...plain and simple. Sometimes white just isn't going to cut it and to stand out some cheeses are dyed orange! 

NOW ON TO THE CHEEEEEEESE!  See on the next one and stay cheesy my friends! 

[cheesebazaar88]

Basics of Cheese: Cheese 101 Ingredients: MILK!!

So, you probably have a few questions about the basics of cheese like most people do. For example, what the heck is “rennet” or “annatto”? Is that good for me? Is that a filler or something added to the cheese? These are all good questions. First, lets start with the basics. 

Cheese making comes down to 4 basic ingredients: 

MILK   BACTERIA CULTURE  RENNETT   SALT

These ingredients are what makes cheese the amazing and magical creation that it is. Lets start with milks...

To make a yummy cheese you have to start with a good milk. There are 4 main animal milks that are used in cheese making:  Cow, Goat, Sheep, and Buffalo. Yep, that’s right I said buffalo. Their milk make DELICIOUS fresh mozzarella and burrata...but I’m getting ahead of myself. Lets start with cows milk and work our way up there. 

Cows Milk

Cows milk is most commonly used for cheeses people are familiar with. The milk is known for being slightly sweet, mild with a subtle flavor. It’s no wonder cows are the most likely choice for most cheese making. They yield a LOT of milk compared to a goat or a sheep because they are a larger animal. Two of the most commonly used cow’s milk used for cheese making are the Friesian Cow )black and white...ya know the classic cow) and the Jersey Cow (they are so pretty in my opinion). 

These great looking gals are just some of the most popular dairy cows but there are more than 50 breeds of cows that are used for cheese making. Cheese made from cows milk are very extensive...pretty much every family of cheese can be made using cows milk, however, some cheese are traditionally used with other milks. A lot of people (especially in the US) prefer cow’s milk cheese because it really does have a mellow taste. But let’s not forget our other farm friends when talking about milk! (Pictures thanks to cattle.com) 

Goats Milk

Let’s just get this one out of the way because, from my experience behind the cheese counter, people tend to either LOVE goat cheese or HATE it. There really does not seem to be a middle ground. According to The World Encyclopedia of Cheese, it is the most misunderstood milk/cheese. If the milk is handled improperly the microscopic fat globules can burst resulting in a foul billy-goat flavor. Apparently, male goats, also referred to as “billy-goats” have quite an odor. But if the milk is handled correctly, those same fat globules gradually breakdown and produce a delicious herbaceous taste. I am not a huge fan of fresh goat cheese. Though I am obsessed with how white their milk/cheese is! So pure and so beautiful. To my palate, the slight tang that goats milk has is just not a favorite of mine. However, aged goats milk in a cheddar or gouda such as Cypress Grove’s Midnight Moon Aged Gouda is one of the most delicious cheeses I’ve experienced thus far. 

Here are some cute goat pictures for reference, courtesy of MorningChores.com. According to this website, there are 18 popular goat breeds used for milk and meat. Totes ma goats! Which cutie is your favorite? 

Sheep’s Milk

Now on to one of my favorite animal milks used for cheese...SHEEP! I like it mostly because it is also mild like cow’s milk but it is slightly sweeter than cow and goat milk. Sheep’s milk cheese, as it ages and matures, has a fruity taste that is gorgeous when eaten with honey or glazed nuts! So yum! Some of the more traditional cheeses that are made with sheep’s milk are Manchego, Pecorino Romano and the Pyrenees cheeses of the French Mountains. In the fresh form, sheep’s cheese is nutty as if its been infused with brazil nuts or crushed walnuts. Even though it is sweeter than most other milks, I still do no prefer it in its fresh form. Sometimes a girl just like a mature cheese :) nothing wrong with that! In the US the main sheep used for milking and cheese making is called the East Friesian Sheep. 

This is the East Friesian Sheep...a very familiar sheep to most people. Woolly fur and knobbly knees! So adorable. These little cuties come from a farm in Hiwassee, VA called Schaeffer Valley Farms. Looks like some of them have not grown into their coats yet. 

Buffalo’s Milk

Unlike their furry cousins, water buffalos are not what you might think. They look more like a cow except they have a very distinctive dark coat. 

There are several different types of cheese that are made from the water buffalo milk but two of most common ones are mozzarella and burratta. Buffalo mozzarella is very similar to cow’s milk mozzarella. Because it has a higher in fat and calories and protein content compared to cow’s milk. But we won’t be mad at our friend the buffalo...more fat and more protein means creamier yummier cheese...yum!

Next...we're going to get into bacteria cultures, rennet & annatto! Then on to my favorite part....the cheese!

[cheesebazaar88]

Big cheese for this big cheese :) Right before I started my cheese journey at Whole Foods! We’re all smiles here :)