It might also use “enzymes”. That’s what was on the ingredient list on the ones I looked at. Couldn’t find any organic cheese or European cheese at my local store so I basically stopped eating it and lost a lot of bloat I didn’t realize it was causing.
yep! glad you mentioned that, they're tricky. and I also haven't been able to find any. I ordered Grande pizza cheese from Wisconsin hoping that would melt, but it was just ok, not what I would buy again. this is one reason I don't trust Dave P.'s pizza reviews, he never mentions how cheese is different nowadays.
Do you have something from them about not using it? I found an article that said that there was only one of their cheeses that don't use the FPC. It didn't say which one, I'd guess it's the high end aged cheddar. That's the brand I used to eat most.
Quite some time ago, an anon here on GAW (in another much longer post about cheese) said she worked for Tillamook in a position to verify they don't use it. So it was a trust-me-bro, except that I'd read that other places before. And it definitely tastes better. I'll see if I can find something substantive.
I have checked their labels though, and some of their cheeses appear to be from milk that was never pasteurized. They don't say "raw" but since most every other cheese of theirs say pasteurized, I assume the few that don't say pasteurized aren't.
Checked Grok, and clicked through to the Tillamook site- apparently they only use animal rennet on one specific type. Everything else is vegetarian rennet, which is lame. Could be Pfizer, or maybe they do it themselves, but still lame. I'll delete my other comments here that state otherwise.
Any cheese that has 'microbial rennet' is crap, that's the code words. you want natural animal rennet.
It might also use “enzymes”. That’s what was on the ingredient list on the ones I looked at. Couldn’t find any organic cheese or European cheese at my local store so I basically stopped eating it and lost a lot of bloat I didn’t realize it was causing.
yep! glad you mentioned that, they're tricky. and I also haven't been able to find any. I ordered Grande pizza cheese from Wisconsin hoping that would melt, but it was just ok, not what I would buy again. this is one reason I don't trust Dave P.'s pizza reviews, he never mentions how cheese is different nowadays.
Tillamook is nationally distributed, and does not use pfizer rennet. Tastes great. There might be other brands, but I'm not sure.
Do you have something from them about not using it? I found an article that said that there was only one of their cheeses that don't use the FPC. It didn't say which one, I'd guess it's the high end aged cheddar. That's the brand I used to eat most.
Quite some time ago, an anon here on GAW (in another much longer post about cheese) said she worked for Tillamook in a position to verify they don't use it. So it was a trust-me-bro, except that I'd read that other places before. And it definitely tastes better. I'll see if I can find something substantive.
I have checked their labels though, and some of their cheeses appear to be from milk that was never pasteurized. They don't say "raw" but since most every other cheese of theirs say pasteurized, I assume the few that don't say pasteurized aren't.
Edit: here's the old GAW post. https://greatawakening.win/p/17si0djBjS/x/c/4ZA0PPtHkUl still running on trust-me fumes.
Checked Grok, and clicked through to the Tillamook site- apparently they only use animal rennet on one specific type. Everything else is vegetarian rennet, which is lame. Could be Pfizer, or maybe they do it themselves, but still lame. I'll delete my other comments here that state otherwise.
Thanks for that tip!
you're welcome, and let us know if you find any!