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| Open Forum With Master Cheesemaker Sid Cook Join the ChefTalk.com Community for a week long discussion with Master Cheesmaker Sid Cook of Carr Valley Cheese – La Valle, WI. This forum is now closed. |
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#1
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| Thank you again for being with ChefTalk.com this week it is really an honor. I was curious what your thoughts are on the difference between pasteurized cheese and un-pasteurized cheese. Does the process of pasteurizing the cheese really destroy a lot of the flavor and do you feel it is a necessary process for small batch artisan cheeses?
__________________ Nicko __________________________________________________ ChefTalk.Com A food lover's link to the professional chefs http://www.cheftalk.com Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums __________________________________________________ |
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#2
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| I enjoy raw milk cheeses and have probably made more raw that pasteurized......those were the good old days of walking to school up hill in 6 inches of snow...... Absolutely not.....you can chose and blend culture is get the right flavor profile in a pasteurized cheese. It is easier to control flavor and consistency and body.. When you use raw milk you have a vastly different flora in the milk on a daily basis.... seasonally, weather, point in lactation cycle of the animal. You have to many variables for a consistly good product......for maybe 2% of the total being better than Pasteurized and 80% not being as good. Sid Cook |
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#3
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| Thanks for your answer Sid. So if I am understanding you correctly you are saying you get a more consistent cheese product with the pasturized milk?
__________________ Nicko __________________________________________________ ChefTalk.Com A food lover's link to the professional chefs http://www.cheftalk.com Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums __________________________________________________ |
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