Tag: Cheesemonger

In Australia and New Zealand, "tasty cheese" is a term used for a specific style of aged cheddar, a regional variation that differs from international nomenclature. This leads to the common question: what is tasty cheese called, particularly when traveling or exploring new cheeses? The answer lies in understanding how a cheese's maturation process develops desirable, complex flavors.

The use of pasteurization in gruyere production varies. Authentic Swiss Le Gruyère AOP is traditionally made from unpasteurized milk. However, pasteurized versions are common outside of Switzerland, due to regulations and consumer preference.

Lactose, or milk sugar, is naturally present in milk and the raw ingredient for all cheeses. However, during the cheesemaking process, the majority of this sugar is converted into lactic acid by bacteria, drastically reducing its content. This means many mature and hard cheeses contain only trace amounts or are even naturally lactose-free.

Over 90% of commercially produced cheese in the United States uses a non-animal-based coagulant, but that doesn't mean all Gouda is vegetarian. The critical factor for those following a vegetarian diet is the type of rennet used in the cheese-making process, as traditional methods rely on an animal-derived enzyme.