#cheesefact

[cheesefact]

Hyper Specific Poll

I am fruity, nutty, and dense, and go well with pasta

I am sharp and creamy and perfect on grilled sandwich

I am holey and beloved by cartoon mice

I am buttery, firm, and down for any sandwich

Unlike these other losers, I’m not aged. I’m perfect (for pizza)

My only notable trait is being super creamy and spreadable :)

Voting ended onJun 21, 2023

[culturecheese]

The More You Know!

The ol' gut (and maybe those love handles, too) may tell you that softer, extremely buttery-looking cheeses contain more fat than harder ones, but in most cases the opposite is true! Creamy cheeses have a higher water content, which dilutes the fat throughout the cheese; aged cheeses—in contrast—are hard because they contain less water, and so the fat is concentrated.

[culturecheese]

Cheese fact: Rennet from a calf's stomach isn't the only coagulating enzyme that cheesemakers can use. Throughout history, rennet has been extracted from cardoon thistle and carrageen moss - and according to our friends at Formaggio Kitchen, even black snails have been used for their coagulating properties! Click for an article about the different types of rennet, past and present. 

Photo by Grongar

[culturecheese]

Cheese fact: Roquefort cheese contains antibiotic properties due to the presence of penicillum mold. Long before Alexander Fleming discovered the antibiotic properties of  penicillum, French people living around Roquefort were rubbing it into their skin to prevent gangrene.