Cheese Thought

Les Agents de L’Affinage: Les enzymes naturelles du lait

Natural Milk Enzymes… All information is derived from Le Fromage by Andre Eck andJean-Claude Gillis and from Cheese: Chemistry, Physics, and Microbiology. Les enzymes, agents de l’affinage, ont trois origines: les enzymes naturelles du lait, les enzymes coagulantes, les enzymes des micro-organismes qui peuplent les pates. Les enzymes naturelles du lait Le lait contient a l’etat … Continue reading

Cheese Thought

We learn through the wisdom of farmers…let us come to revere them and understand them….

“One eternal farming seduction involves the distinction between labor-intensive and labor saving processes. Where we suspect we are being offered a false choice, it might be better at the outset to look into the nature of the work. If the job is meaningful and carries intrinsic rewards, then there may be little need to rescue … Continue reading