Cheese Ingredient?!
Cheese Ingredient?
Is it true that there is a type of bug used as an ingredient in making cheese? Pleace tell me ASAP, like now
Answers:
Cheese is made from fermented milk. Milk is soured with several types of bacteria. Is this what you mean by bug? The bacteria eat lactose in milk and make lactic acid which sours the milk. The curd is squeezed to dry it, and then it is aged. Bleu cheese has penicillin mold to make the flavor and the color.
doubt it cheese is just curdled milk
Never heard of that but mold is used in some forms
lol...no.
Maybe you are thinking of a rennet tablet?
It is just a big pill that curdles the milk. Rennet.
Absolutely not. Most cheeses have rennet, an animal-based ingredient, to separate the milk into curds and whey. The curds are salted, compressed, and aged into cheese.
in some chesse they may use a bacteria like in yoghurt...........
Yes but only in France they use maggots to make cheese. Gross huh? I saw it on the Discovery Channel. But it is a certain kind of cheese, not the kind we buy at the grocery store..........More like for wine and cheese tasters.............ewwwwwww!!...
No...the term for the white cheese with caraway seeds in it is "bug Cheese"..because it looks like it has bugs in it. It is good with the seeds. My dad loved it.
Aged cheeses do have bacteria and/or mold in them, and the specific bacteria and mold contribute to the flavors. Sometimes these are just whatever is present, in some cases specific strains of mold and/or bacteria are introduced.
Sometimes these are referred to as "bugs", but that's informal and technically incorrect.
Many, many foods and beverages are the result of the action of bacteria and molds: yoghurt, many cured meats, beer and wine, saurkraut, etc.
ACK: Added by Edit, also there's "Casu marzu", "a cheese found in Sardinia, Italy, notable for being riddled with live insect larvae. Casu marzu means "rotten cheese" in Sardinian and is known colloquially as maggot cheese.", according to the wiki entry.
Casa marzu (pecorino cheese) is a cheese made in Italy that is made using live insect larvae. It has different regional names also like:
Marcetto or cace fraceche
Salterello
Ribiòla cui bèg
Furmai nis
Mibenkase is from Germany and is fermented using cheese mites
Mimolette is from France
Sorry but true...
no, cheese is made from curdled milk