tasty cheese
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From: D Yuniskis on 15 Apr 2010 11:47 whygee wrote: > Martin Brown wrote: >> Unpasteurised milk so not sure in the US imports it. Hmm... seems they >> do but your local version looks like a pale imitation of the real stuff. > > The country that can claim 2nd place (just after France) is Italia, > with the parmigiano reggiano for example. But there are too many good If you want a truly excellent italian cheese (use with red sauce or agli e olio), try to find Siciliano Pepato. But, opt for the more heavily aged variety -- esp for grating. > cheeses here in France ... Don't get me started on "Saint Agur", > it took me years to quit. Few US people can understand, behind > the "unpasteurised milk ban shield"...
From: whygee on 15 Apr 2010 15:49 John Larkin wrote: > In California, unpasturized-milk cheese is OK is it's aged for, I > think, 45 days. That apparently kills bad bacteria. which bacteria ? I'll have to ask specialists :-) > So pretty much > only soft stuff has to be from pasteurized milk. that's good to know, if I ever come over there again. > The pasteurized French bries taste pretty good to me. yeah, ok, well... well-aged Brie from unpasteurized milk is really delicious too, much more than the industrial version that USA accepts to import. Now my trouble is to fight my addiction to cheese. it's not easy when so many delicious varieties are available :-/ > John yg -- http://ygdes.com / http://yasep.org
From: John Larkin on 15 Apr 2010 19:47 On Thu, 15 Apr 2010 21:49:00 +0200, whygee <yg(a)yg.yg> wrote: >John Larkin wrote: >> In California, unpasturized-milk cheese is OK is it's aged for, I >> think, 45 days. That apparently kills bad bacteria. >which bacteria ? I'll have to ask specialists :-) I hear about salmonella, e coli, and lysteria as killers. They can contaminate nearly any food products... veggies, chicken, eggs, fruit juices ("Odwalla: drink it and die"), unpasteurized milk, lots of things. Most people aren't much affected, but babies, old folks, people with immune problems can get very sick. > >> So pretty much >> only soft stuff has to be from pasteurized milk. >that's good to know, if I ever come over there again. > >> The pasteurized French bries taste pretty good to me. >yeah, ok, well... >well-aged Brie from unpasteurized milk is really delicious too, >much more than the industrial version that USA accepts to import. How can you govern a country which has two hundred and forty-six varieties of cheese? I have spent a bunch of time eating my way across the French countryside, and it seems to me that we don't suffer greatly from having to eat cheese from pasteurized milk. And American cheeses have improved hugely in the past decade or so. I like these folks: http://www.cowgirlcreamery.com/ They're up in Point Reyes Station. I got introduced to the gouda by one of their people. John
From: GreenXenon on 15 Apr 2010 22:36
On Apr 14, 5:19 pm, John Larkin <jjlar...(a)highNOTlandTHIStechnologyPART.com> wrote: > UnieKaas Black Label "over-aged" gouda, from Holland. This is not your > wimpy rubbery everyday gouda. It's dark orange, serious flavor, almost > hard, seems to have crunchy grains of salt inside. Worth a try. > > John Here is my favorite cheese is the end product of a long description below. It is made by my favorite bacteria. My favorite bacteria are: 1. Not gram-negative 2. Free of lipopolysaccharide 3. Non-pathogenic 4. Non-toxic 5. Non-allergenic In terms of respiration, they are any one of the following: 1. Facultative-anaerobes [can use oxygen but don't need it] 2. Obligate anaerobes [can only survive in total or near-total absence of oxygen] 3. Aerotolerant-anaerobes [can survive in oxygen but don't use it for respiration or otherwise require it]. Lets say the following hypothetical scenario occurs: A sample of fresh, raw, annatto-free, preservative-free, carrageen- free, carrageenan-free, polysorbate-free, purely-natural, disease-free, completely-organic milk of a healthy happy Jersey cow [who grazes solely on natural, organic, healthy, pesticide-free pasture] is gently pumped into a hypothetical container that is eco-friendly, healthy-friendly, oxygen- free, air-tight, vibration-proof and does not let in any light when closed. The tubes connecting the cows udder to the container are also light-proof [tubes dont let light in], eco-friendly, healthy-friendly, oxygen-free, air-tight, and vibration-proof. At no point does any foreign object other than my favorite bacteria enter the milk. This is true even when the milk is in the cows udder. After the milk is pumped into the container, my favorite bacteria decompose this milk as completely as possible and voila I've got me favorite cheese. |