What you feed your animals contributes to the flavor of the food they produce. The ability to roam in green pastures and having minimal antibiotic treatments help provide sheep with a quality life.
Sheep’s milk is sweeter than cow’s milk. Different milks create unique flavors.
The five basic steps to cheese making are:
- Heat or cool milk to the temperature the cheese requires. A hard cheese requires hotter temperatures.
- Add cultures and molds. Different cheeses have different molds. Cultures give different flavors.
- Add the coagulants to help the milk turn to curd.
- Cut the curds. Larger curds yield a softer cheese, while smaller curds create a harder cheese.
- Mold the cheese so it can be aged.
Artisan cheeses contain high levels of anti-inflammatories and beneficial fats.
Listen in as Allison Dembek joins Dr. Mike to share how artisan cheeses are made.
