I think my cheese addiction just commuted suicide. Something about tasting the animal, what it ate, and the bacteria used to ferment or cheesify it - while the end product is delicious - makes me realize why so many people struggle to digest it and also creates the most repugnant image to mind. Yay bacteria? PS: VALLEJO was a leader in dairy.
nice vid! not all e coli is badass tho (but true, I don't want it in my cheeses either)...we ALL have it in our guts as a benefit to digestion...there r LOADS of different strains
I don't think there is anything artisan about this cheese. Pasteurizing and adding lab made bacteria rather than letting the natural milk bacteria grow is not artisan nor organic. Artisan cheese actually has to be made with traditional method using natural culture, rennet, molds and bacteria.
+TheZeldaBigMacintosh A single cheesemaker in the bay area probably has hundreds of competitors in that same area. All of them are trying to make a product they can charge top dollar for and hopefully will sell it Michelin starred restaurants and in wineries across California. Competition is no doubt fierce, I bet some of the cheeses from the top cheesemakers in the bay area compete in european contests against many european cheese makers. I mean just because we invented airplanes doesn't make us the only country in the world who makes good modern aircraft. That's nonsense.
That is true, but can you blame us? We are often focused on our own business, often for the worse, and don't consider other countries or rather even the origin of the subject. Yes, I do realize I am insulting my birthplace, but can you blame me?
+TheLoZKing don't forget the French :) I think with the new interest in cheese making the American cheese" the overprocessed, tasteless time is making way for real cheese. But for real cheese you need real milk from grassfed cows (the ones in the video clip were such - not sure if that is the case every where) The fear of unpasturized is still engrained in the American mind set....... a long way to go yet, but it is a start, even though a highly scientific with electron microscopes and MRI - back to basics any one? less artificial ingredients and more original? Oh, I forgot: if we cannot scientifically prove it it does not exist LOL
1:27 cross contamination ?....:( blue mould on the knife from previous cutting ... parmasan will get more mould on the surface later which you need to cut off to display it nicely ...so basicaly you loosing money with this small but big mistake... we all learning...peace:)
