Milk In Cheesemaking: Organic or Genetically Modified?
Artisanal Cheese has its own blog where different staff members write about cheese. They discuss things like cheeses and cocktail pairings and addressing misconceptions about mold on cheese. Needless to say, it’s fascinating!
We particularly enjoyed the article on organic or genetically modified cheese. It discusses hormones, artificial flavors, homogenization and other unfortunate aspects of industrial cheese production.
Here’s an excerpt:
“No more smoked cheese in USA. All are produce with artificial flavor added, even those rewarded at the annual American Cheese Society competition.
Most of the cheeses produce in North America are with“engineering” rennet to avoid usage of animal rennet (natural). Engineering means laboratory reproduction. Naturalist considers those as genetically modified products (GMO). Most good producers make cheese with animal rennet which has very bad press with vegetarian.”
» Organic or Genetically Modified? » News From The Cheese Caves.
Related posts:
- New Zealand Cheesemakers Can Use Raw Milk In Cheesemaking
- Where To Buy Raw Milk: A Guide For Raw Milk Cheesemakers and Consumers
- Rockhill Creamery: How Cheesemaking is Supposed To Be
- American Raw Milk Cheese Presidium at Slow Food
- Cheesemaking and the Environment: How Does Making Cheese Impact the Planet?
Tags: artisanal, artisanal cheese, cheese making, cheesemaking, homogenization, organic cheese, organic cheese making, organic cheesemaking
