and the award for least successful troll goes to... 🤡
(media.greatawakening.win)
Comments (23)
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wow, who are these guys? or is it just a really effeminate bitter creature? had one call me a 'fatass' because I asked for a recommendation for non-pfizer cheese🙄😄
Incidentally, did you get a viable recommendation? Im also looking.......
nope, and good to know we're both on this mission, can share info. I'm making a calzone with cheese right now, going to try some of the European cheese from Aldi.
we were in Wisconsin for a rally & tried Lou Malnati's for the first time. the sauce was awesome, but I couldn't eat the cheese, was surprised more people don't notice...
we did however find One good place, and that was a restaurant called Sal's. actually had to go back in & talk to the manager, to tell him how impressed we were.
I ordered some Grande cheese from Vern's cheese & that was pretty good, but nothing tastes like 1980s pizza hut cheese☹️
my next venture is to make my own, so let me know if you have any tricks.
Oh gosh, what's this now? :o(
yep it's disgusting, doesn't taste real anymore. years ago Pfizer introduced a synthetic rennet to replace animal rennet in cheese. so now it's in Most American cheese🤢
https://pubs.acs.org/doi/10.1021/cen-v045n014.p054
poster explains how he just wants to find cheese with animal rennet like it used to be...
https://www.reddit.com/r/Cheese/comments/1bhc6f3/animal_rennet_cheese_recommendation/
Thank you. I was unaware of this. So I supposed the answer is raw cheese from farm shops?
you're welcome, and yes, not many people realize this. hope they start to figure it out soon. And smaller retailers would probably have better products, but I still think many of them use the synthetic rennet. but there is a way to make mozzarella with vinegar, so that might be an option.
Are there any commercially available cheeses you have found that do not use the fake stuff?
hard to tell exactly which cheese is Pfizer rennet because I'm not sure what they label all their concoctions. but based on taste & melting comparisons, I would say Grande was the best cheese, maybe animal rennet. but I had to special order it from Vern's cheese.
the Walmart whole milk mozzarella wasn't too bad for pizza, but still not very good.
Just tried some European cheese from Aldi, was ok. And I bet some of the Mexican cheese would be good to melt. as that's one of the problems I've been noticing; the cheese doesn't melt properly, so there's no 'pull' to it.
I'm guessing some of it also has to do with the quality of milk since Covid, something has changed.
there's still animal rennet available for small batch cheese makers, so I might start a new hobby:)
Haha! You could sell to your frens here and make a small fortune. Thanks for all the info. I appreciate it. I don't know how this escaped me, I usually know this stuff (often, because of this place - just like with your info) The meltability issue is very interesting. It helps to know that. Thanks again.
just saw this comment after my last reply, it gave a name...Jasper Hill
"As a basic rule, anyway, European AOP/DOP cheeses will use animal rennet pretty much across the board because they're very traditional recipes. For domestic US cheese, you'd need to look at specialty makers like Jasper Hill"
Alright, cool. I've never heard of that brand but I'll look for it. Appreciate it, fren.
Aww geez, I didn’t know about this.☹️
yep & I'm not sure why more people aren't complaining, perhaps they can't taste things anymore...
and regardless of taste, I don't really need any extra Pfizer in my life☠️
Well are you a fatass? 😂
valid question!;) and nope, I'm just the opposite, chubbies used to tease me for being 'too thin'. no pleasing those liberals🤠
One called me poor because of some of my food posts. 🙄 They think they're above us.
can't deny i'm a hopium addict.
Oh hi, Clarice. I was just about to pour myself a nice chianti
Quite a mouth for an angel. lol
Chris Angel? Like the street magician? 🤔