cheesefact

Cheese fact: Rennet from a calf’s stomach isn’t the only coagulating enzyme that cheesemakers can use. Throughout history, rennet has been extracted from cardoon thistle and carrageen moss - and according to our friends at Formaggio Kitchen, even black snails have been used for their coagulating properties! Click for an article about the different types of rennet, past and present. 

Photo by Grongar

The More You Know!

The ol’ gut (and maybe those love handles, too) may tell you that softer, extremely buttery-looking cheeses contain more fat than harder ones, but in most cases the opposite is true! Creamy cheeses have a higher water content, which dilutes the fat throughout the cheese; aged cheeses—in contrast—are hard because they contain less water, and so the fat is concentrated.

Cheeses of the World: Roumy

One of the most popular cheeses in Egypt, Roumy (aka Roumi or Ras) is usually made from cows’ milk and can be described as a cross between parmesan and mozzarella—in fact, it belongs in the same general family as Manchego or Pecorino Romano. Enjoy a wedge alongside some whole-wheat pita, or baladi, bread and a steaming cup of black tea with milk and sugar.

The More You Know!

Grating cheese is gonna be a whole lot easier if its chilled, straight from the fridge. And for the mathematically challenged among us, here’s a golden ratio to remember—4 ounces of ungrated hard cheese (such as parmesan) will yield 1 cup of grated cheese.