The purest rennet comes from the inner mucosa of the fourth stomach of unweaned baby cows, thereby requiring cheesemakers to have strong relationships with the veal industry. The calves surrender their stomachs to men who dry, clean, and cut them into tiny pieces, which are then salted with wine and whey and filtered overnight. One gram of the final concoction is enough to coagulate four liters of milk. (Thank you, baby cows!)
All tagged cheese
As the author of the 1719 novel Robinson Crusoe later wrote, during his tour of England, “We pass’d Stilton, a town famous for cheese, which is call’d our English Parmesan, and is brought to table with the mites, or maggots round it, so thick, that they bring a spoon with them for you to eat the mites with, as you do the cheese.”
Portraits of Cheeses — Part II: AMERICA
If you’re an American, you know cheddar as a cheese that’s unnaturally orange. Hell, if you’re a full-blooded American, then the only cheese you eat is “American cheese” that’s been processed through a watery combination of recycled plastic and Yellow 6, all packaged in cellophane singlets! AMERICA!
Most historians presume that cheese originated sometime around 8,000 BC, when sheep were first domesticated...
The historical consensus is that cheese was first created on accident.