Q: I'm a cheese lover, so, please, don't take me wrong. I've just started reading about the art of cheesemaking and I'm genuinely curious. How does the process of obtaining the rennet work? How many baby animals are killed to get rennet for how much cheese?
A: Firstly, it is important to know that animal rennet is very much a by-product from young animals. It is extremely unusual for an animal to...
Q: Cheesemakers often refer to their “cave.” What exactly is it?
A: Essentially, a cheese cave is a temperature- and humidity-controlled space that provides an optimum environment for cheese storage and ripening. That said, such a space can exist in various forms. There are the ancient, natural, and very cave-y caves at Roquefort-sur-Soulzon, France; the brand-new, high-tech, warehouselike cellars...
Q: Why are some cheeses made from raw milk and some from pasteurized milk?
A: A much-publicized and ongoing debate regarding both the food safety and flavor of cheese made using either raw (unpasteurized) milk or pasteurized milk is currently underway. The law in the U.S. dictates that raw-milk cheeses cannot be sold or consumed if they are younger than sixty days old, regardless of whether they...
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