Tag: Cheesemaking

Over 3,000,000,000 pounds of cheddar cheese were produced in the United States in 2014, making it one of the world's most popular cheeses. The core ingredient for this beloved food, like all true cheeses, is milk.

Over 65% of the world's population experiences some form of lactose intolerance. This leads many to wonder: is all old cheddar lactose free? While not completely devoid of lactose, the aging process significantly reduces its content, making it a viable option for many with sensitivities.

According to the U.S. Food and Drug Administration, cream cheese is a soft, unripened cheese made from pasteurized milk and cream, confirming that there is, in fact, dairy in cream cheese. This beloved spread, recognized for its smooth texture and mild flavor, is a staple in many kitchens, but its dairy content is a critical factor for those with allergies, intolerances, or specific dietary preferences.

According to the Wisconsin Center for Dairy Research, approximately 95% of all cheese in the United States is made with non-animal-derived rennet, signaling a major shift in production methods. This change has led to increased consumer questions about what exactly rennet is and whether it is a healthy ingredient in cheese.

Approximately 65% of the global population experiences some level of lactose intolerance, yet many mistakenly believe they must give up all dairy. The good news is that for those who can't drink milk, eating cheese is often still a possibility, thanks to a key difference in how cheese is made and aged.

Phospholipids make up roughly 0.4–1% of the total lipids in milk, primarily forming the milk fat globule membrane. This natural component is indeed transferred to cheese during production, but its concentration is significantly affected by the processing methods used. So, does cheese have phospholipids? The answer is a definitive yes, but in varying amounts depending on the type.

While both are tangy dairy products, cream cheese is not just yogurt. The core distinction lies in their starting ingredients, production methods, and resulting fat and protein content, leading to different textures and culinary applications. Despite some similarities, confusing the two can significantly alter the outcome of a dish, making it important to understand their unique properties.

An eight-ounce glass of milk naturally contains around 12 grams of lactose, the milk's primary sugar, while many aged cheeses contain virtually none. This is because the fundamental process of converting milk into cheese is a sugar-removing journey powered by tiny, industrious bacteria.

Over 65% of the global population has some form of lactase non-persistence, yet many aged cheeses remain a popular menu item. This guide reveals the surprising truth: does aged Swiss cheese have lactose, and can it be enjoyed even with a sensitivity?

While no natural cheese is completely devoid of fat due to its milk base, some processed varieties and certain fresh cheeses are produced to be virtually or entirely fat-free. The availability of fat-free cottage cheese and quark offers excellent alternatives for those who need to know which cheese does not have fat for dietary or health reasons.