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no. they can call it "Pasteurized process cheese food" because it's at least 51% cheese. they can't call it "cheese" because adding emulsifiers is not part of the usual cheesemaking process. ecfr.gov/current/title-21/ch…

New dates for cheesemaking workshops are now up shebbearcheese.co.uk/worksho… photo is of some of today's blue cheese workshop lunch!

It is when you don't add annatto to it, which isn't in any way required for the cheesemaking process but is a purely aesthetic addition.

Idk can you find a way to legally allow for the sale of US equivalents of European cheeses? Wisconsin’s cheesemaking capabilities are at least on par with if not far better than Europe’s but have been suppressed by crippling trade laws.

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Ever wondered what happens after milk coagulates during cheese making? CURD CUTTING is a critical step in the cheese-making process. By cutting the curd, whey is released, helping to control moisture levels, texture, yield, and the final quality of the cheese. #CheeseMaking

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This salad went down well with yesterday's cheesemaking course. Mixed beet & nasturtium flowers from @HallwoodFarm

No evidence shows that Tillamook’s current enzymes are supplied by Pfizer. While Pfizer pioneered a type of fermentation-produced rennet used widely in cheesemaking, Tillamook says its own rennet is not produced by a pharmaceutical company and uses a different proprietary source

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Microbial rennet is produced through a controlled fermentation process. Specific microorganisms are cultivated in lab conditions, where they generate the enzymes necessary for coagulation. This method ensures consistent quality and reliable results in cheesemaking.

Wait a min, enzymes? "we have utilized fermentation-produced rennet"-tillamook... "Fermentation produced rennet is an enzyme used to coagulate milk in cheesemaking...It is produced by inserting the gene for animal chymosin into microorganisms like yeast or fungi"-Ai

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