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The wheel of cheese

post #1 of 9
Thread Starter 

Saw this going around today.. thought some here might enjoy it. Here's a link to the full size image.

 

post #2 of 9

Very cool.  Thanks!

post #3 of 9

I thought this would be a more philosophical post

post #4 of 9

Very good representation of cheese by hardness (which is the easiest for us to relate to). I'm a home cheese maker and would like to see a wheel of, well lets be honest, from mild to stinky.  Would range from queso blanco to epoisse (or my favorites, limburger et. all) and all in between.  I'll share your wheel over at cheeseforum.org.  Thanks.

post #5 of 9

Since I'm lactose intolerant,  I stick to hard cheeses unless i'm near a bathroom all the time

post #6 of 9
Quote:
Originally Posted by MillionsKnives View Post
 

Since I'm lactose intolerant,  I stick to hard cheeses unless i'm near a bathroom all the time.

I thought I knew cheese but I did not know that lactose levels are proportional to cheese hardness (or pretty close to it).  There may be some lactose intolerant out there who did not know that so thanks. Apparently if you're lactose intollerant harder is better (did I just say that:)).

 

post #7 of 9
I seem to get sensitive above 6 grams of lactose. Below that I can deal with the situation.
post #8 of 9

Yeah everyone has a breaking point.  I can have ice cream, just not straight up milk, cream, mozzarella, ricotta, burratta, fresh stuff.

 

Also Greek yogurt has less than normal yogurt.

 

At least for the cheeses, I think it's the ferment/ aging time that lets bacteria eat the lactose and turn it into lactic acid (safe)

post #9 of 9

Also if you skim off the whey or not matters.  Probably because lactose is water soluble, that removes a lot of it too.

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