• squiblet@kbin.social
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    11 months ago

    Cheese doesn’t sound that great when you think of it as milk that’s been left in a cave for a year and infested with bacteria

      • IrateAnteater@sh.itjust.works
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        11 months ago

        “Aged like milk” can mean anything from “so awful it’s literally illegal” to “so good people will pay unreasonable amounts of money”.

    • Sagifurius@lemm.ee
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      11 months ago

      That’s not what cheese is, generally. Blue cheese is that though. Cheese is converted into a solid form in the kitchen the first day, then aged.

      • squiblet@kbin.social
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        11 months ago

        How is that not what cheese is? As far as I understand, every cheese uses a bacterial culture, mesophilic or thermophilic. Blue cheese is different because it also has a fungal culture. But sure, usually it’s put in on purpose when the cheese is made, not something that comes from the environment.

        • Sagifurius@lemm.ee
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          11 months ago

          Traditionally is done by heating, separating and the introduction of rennet, which is an enzyme from calf guts that converts milk into a solid form that a herbivore can digest. This relates to why cows milk kills human infants and kittens but they can survive on goats. Cheese basically dates from ancient times when everyone was lactose intolerant but some farmer noticed how calves digest milk.