Cheeeeeeeeeeeeeeeeeeeeeeeeese, what can we call it~

[valley ranch]

There are plenty of American cheese makers that produce wonderful "proper" Parmesan, and have been doing so for decades. The USA does recognize European legal protections but not after the fact. The Italians, and others, messed up and didn't trademark their product names until after companies all over the world "copied" those cheeses. Kraft was making Parm long before the Italians realized that they might want to protect their names. Gouda and Gruyere are 2 other great examples. In fact, the highest ranked competition Gouda in the world comes from Canada, not Europe, so she obviously does a pretty good job of not only replicating it but producing it better than the originals. Take the name protection one logical step further. If the guy who made the very first Parm had protected the name, then nobody, not even other Italians, could make that cheese. There would be one (very rich) company in the world allowed to make "proper" Parm. The designation Parmiggiano Reggiano is nothing more than regular Parm that is recognized as being from a particular area of Italy. It's a marketing point.

How about Baby Swiss, invented by a guy in Ohio. If he had protected that name from the beginning, only he could make something called Baby Swiss. The same single source logic could be applied to every cheese ever made.

Or look at the case of English Stilton. Modern laws governing the name of Stilton prescribe that it be made with pasteurized milk, even though it was made with raw milk for hundreds of years. Ironically, now the only raw milk producer is relegated to using the name Stichelton. HUGE IRONY.

 

[baymule]

If they only knew then what they know now.....

 

[so lucky]

Richard, do you make your cheese with pasteurized milk? It's hard to find around here. Our one health food store does carry one brand. Well, on second thought, it's organic, but still could be pasteurized, right?

 

[Nyboy]

I love cheese why does it have to be so bad for you !!!

 

[bobm]

I love cheese why does it have to be so bad for you !!!

Because I U P C H U C K the stuff , some even at the very smell of it.

 

[ninnymary]

I love cheese why does it have to be so bad for you !!!

All in moderation Nyboy. You can offset some of it's negatives by exercising. Why do you think I exercise so much? So that I can eat foods I love.

Mary

 

[Nyboy]

When my friend had a heart attack his cardiologist said " if it was up to cardiologists cheese would be illegal"

 

[valley ranch]

Lucky, I make all cheese with Fresh Raw Milk. The final heating of the Curd is maybe 190degrees but the process from Milk to Cheese is done without the protein intact.
-----------------------------------------------
Enzymes are complex proteins that facilitate, catalyze or speed up chemical reactions. The precise order of amino acids in the proteins from which they're made determines their shape, and their shape determines their function.



Typically, each enzyme does just one thing, so there are just about as many enzymes as there are different things for them to do. Without taking part themselves, they make possible hundreds of thousands of processes in our bodies: they can chop things up (hydrolases), put things together (ligases), split double bonds between atoms (lyases), and move chemical groups from molecule to molecule (transferases). If it's a biochemical reaction, there's an enzyme involved.

Enzymes have a life-span, just like other living things. Some only live for twenty minutes or so, while others can live for many weeks before some other enzyme comes along and seals their fate.
The slowest-acting known enzyme, lysozyme (an anti-bacterial enzyme found in raw milk), can process about thirty molecules a minute. Pretty fast, but compared to carboanhydrase, a 600,000 molecules/second speed demon, it's just an amateur... I'll bet the quick one is the twenty minute wonder mentioned above!

http://www.raw-milk-facts.com/enzymes_T3.html

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Lucky,
Milk after processing is in greater danger of contamination than raw milk. While milk at any stage is like a petri dish if inoculated raw milk is safer, }this is what is hard to understand for some}.

In addition, the making of cheeses is better fulfilled with Raw Milk, also Calcium Cloride chloride, lapase and/or other items are not necessary to add as with processed milk that has been damaged by handling, heating and in some cases put under pressure.

More of an answer than you asked for but why we use Fresh Clean Raw Milk.

 

[canesisters]

Don't get us 'raw milk' folks started on why the common commercial dairy products are bad for you...

 

[valley ranch]

Quote: Nyboy, I love cheese why does it have to be so bad for you !!!

Cheese can be bad for us if it is made improperly or with poor ingredients!
Milk that has been highly processed is a poor ingredient~the protein is just one of what milk is made of is altered as well as the enzymes that are killed in the processing. enzymes are killed just as yeast in bread making is killed early heat application.

The natural protein and enzymes are good for our bodies, products made with these items altered or killed leave us eating or drinking: WATER, FAT, LACTOSE,Minerals,,Vitimins and enzymes that are dead!
This is the discription of PUS. While it may not contain pathogens, IT IS NOT GOOD FOR Man nor Beast.

Cheese, Nyboy, in good for us! It has been proven so, for our culture, for thousands of years. Yes, not hundreds, thousands.

I hope this answer isn't too large, but the subject, and it's opposition, seems to require it.

Richard