and the award for least successful troll goes to... 🤡
(media.greatawakening.win)
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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.