Cheese

[Guest guest]

Conventional wisdom is that ingredients are listed in order of quantity

from largest amount (top of list) to least (bottom of list). Milk,

of course, is first as that is the largest amount of ingredients in

cheese. Then, of the two examples you gave, more salt is used than

microbial enzymes in one but more cheese culture than salt is used in the

other.

I prefer Landmark or Rumiano brands that do not add extra salt and that

use raw, unpasteurized milk. Accordingly, they are blander than

salted cheeses. I have seen both Landmark and Rumiano in local

stores in the Los Angeles area (mostly coops and health-food

stores). Rumiano is available by mail order in small quantities and

at very reasonable prices too

(www.rumianocheese.com).

Both make salted cheeses as well so be sure to specifically ask for the

type you want.

Regards,

-=mark=-

At 03:11 PM 8/10/01 -0400, you wrote:

Hi,

When buying cheese, does the way the ingredients are listed matter?

Is

" cultured milk, salt, microbial enzymes " the same as

" milk, cheese cultures,

salt microbial enzymes " ? Is there a particular brand

that is better than

the others?

Any advice on what to look for is appreciated.

Thanks,

Ann in Memphis

[Guest guest]

Well, raw cheese from grassfed cows is best, but

you're not going to find that in a grocery store. I

order mine from http://www.meadowcreekdairy.com/ .

Aubin

__________________________________________________

[Guest guest]

* Aubin Parrish (aubinparrish@...) [010810 20:53]:

* Subject: Re: Cheese:

> Well, raw cheese from grassfed cows is best, but

> you're not going to find that in a grocery store. I

> order mine from http://www.meadowcreekdairy.com/ .

I'd agree that cheese made from raw milk from

cows fed grass is a really good start, but I'd

argue that it's easy to make the mistake of

assuming all grass is the same. In fact, it

is quite the opposite. The grass must be

grown on highly fertile soil for the milk, and

ultimately, the cheese to be high in nutrients.

Sadly, milk starting from good, fertile soil

appears to be very rare. :-( [Worse, *anything*

coming from good, fertile soil is rare.]

We really need badly to develop a way to test the

quality of the food we eat. It's pretty easy

to measure the Brix of plant juices and milk

which seems to be a pretty good indication of

quality, but then foods like cheese or grains

are somewhat more difficult to test. With reasonable,

objective measures of quality combined with a

sizeable number of *smart* comsumers, we ought

to be able to convince markets and ultimately

farmers to produce food with reasonable (or

dare I even wish -- high) nutrients levels.

--alan

[Guest guest]

That would make a good tag line. " All grass is not the same. "

Best Regards, Ratliff

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-----Original Message-----

From: Alan Lundin [mailto:aflundi@...]

Sent: Monday, August 13, 2001 10:25 AM

Subject: Re: Cheese

* Aubin Parrish (aubinparrish@...) [010810 20:53]:

* Subject: Re: Cheese:

> Well, raw cheese from grassfed cows is best, but

> you're not going to find that in a grocery store. I

> order mine from http://www.meadowcreekdairy.com/ .

I'd agree that cheese made from raw milk from

cows fed grass is a really good start, but I'd

argue that it's easy to make the mistake of

assuming all grass is the same. In fact, it

is quite the opposite. The grass must be

grown on highly fertile soil for the milk, and

ultimately, the cheese to be high in nutrients.

Sadly, milk starting from good, fertile soil

appears to be very rare. :-( [Worse, *anything*

coming from good, fertile soil is rare.]

We really need badly to develop a way to test the

quality of the food we eat. It's pretty easy

to measure the Brix of plant juices and milk

which seems to be a pretty good indication of

quality, but then foods like cheese or grains

are somewhat more difficult to test. With reasonable,

objective measures of quality combined with a

sizeable number of *smart* comsumers, we ought

to be able to convince markets and ultimately

farmers to produce food with reasonable (or

dare I even wish -- high) nutrients levels.

--alan

[Guest guest]

--- Alan Lundin <aflundi@...> wrote:

> We really need badly to develop a way to test the

> quality of the food we eat. It's pretty easy

> to measure the Brix of plant juices and milk

> which seems to be a pretty good indication of

> quality, but then foods like cheese or grains

> are somewhat more difficult to test.

I totally agree with what you've said about the

quality of the soil = quality of the final product

(whether milk, butter, cheese, meat or vegetable

matter) = health of the animals and people. I also

wish there was a way to easily test the things that

don't lend themselves to refractometer testing. The

cheese I mentioned I feel is quite good mainly because

it has a rich, natural color, like spring butter,

whereas grocery store cheese that has no coloring

added is usually very white.

Aubin

__________________________________________________

[Guest guest]

* Aubin Parrish (aubinparrish@...) [010814 20:18]:

* Subject: Re: Cheese:

> --- Alan Lundin <aflundi@...> wrote:

>

> > We really need badly to develop a way to test the

> > quality of the food we eat. It's pretty easy

> > to measure the Brix of plant juices and milk

> > which seems to be a pretty good indication of

> > quality, but then foods like cheese or grains

> > are somewhat more difficult to test.

>

> I totally agree with what you've said about the

> quality of the soil = quality of the final product

> (whether milk, butter, cheese, meat or vegetable

> matter) = health of the animals and people. I also

> wish there was a way to easily test the things that

> don't lend themselves to refractometer testing. The

> cheese I mentioned I feel is quite good mainly because

> it has a rich, natural color, like spring butter,

> whereas grocery store cheese that has no coloring

> added is usually very white.

There is a way around the problem with milk products.

Simply get the cheese, butter, yogurt, kefir, etc.

manufacturer to reveal the Brix of the milk used to

make it. Of course we'd have to trust the manufacturer

to tell the truth, but not really. If they hired an

independent lab to do the testing, the manufacturer

could simply put the testing lab name and address

on the produce label for the consumer to contact. That

could be fraudulent too, but it's a reasonable start.

The bad news is that it is *very* unlikely, as near

as I can tell, that anything like good quality milk

is available to anyone anywhere. In my testing and

queries, it is *very* rare to find milk that Brixes

above 11 -- the highest being 15, and I'm told that milk

really should be up in the 21 to 25 range. Sadly, the

inevitable conclusion one must draw is that all milk

and milk products available are likely devoid of important

nutrients that they should include. After I discovered

this for myself, I've given up milk and milk products.

When I can find a source of higher Brixing milk, I'll

reconsider (depending on how high it Brixes).

As an aside, this may be the link explaining the vastly

different sides people take on milk. The anti-milk

crowd is totally convinced that milk is poison, while

the pro-milk crowd considers it to be the perfect

food. I wouldn't be surprised that both camps are

right. If you're talking about highly nutrient-dense

milk from cows in isolated Swiss mountains or perhaps

from cows of the Maasai eating native plants adapted to

the harse terrain of Africa, maybe it really is a highly

healthy food. But maybe, just maybe, the low quality

milk we get in places like the USA leads to nutritional

deficiencies. I have reason to postulate that the low

Brixing milk may be calcium deficient -- possibly explaining

the osteoperosis link to milk, but I won't bore you with

that line of thought here. Anyway, it's something to

think about.

--alan

[Guest guest]

-

I have tried Landmark and Rumiano. They also make cheese without added

salt if one prefers. Landmark seems to be a local favorite with several

folks. Rumiano will mail small quantities and bill afterward for those who

can't find the unsalted cheeses locally. Check the web for details.

-=mark=-

At 03:27 AM 9/6/01 -0400, you wrote:

>The below raw milk cheeses are available locally at a reasonable price. Of

>the below brands, does anyone know which one would be best?

>

>Organic Valley

>Landmark

>Rogue Gold

>Rumiano

>

>Thanks -

>

>

>

[Guest guest]

I recently received my rist order of Kefir starter and am looking

forward to making my first batch using RAW goat milk.

In the instructions, they also give a receipe for making a soft cheese

from Kefir and suggested using herbs for a different taste sensation.

However, they did not make any suggestions about which herbs to use.

I would appreciate some ideas from anyone making cheese from kefir.

Anne

VA USA

[Guest guest]

Hi Anne,

I don't make kefir cheese and don't really know how adding in herbs

would affect the outcome of your cheese. But I could suggest some herbs

to try. Lemon Balm, Rosemary, Basil, Oregano, Marjoram, Thyme, Sage,

Lemon Grass, any of the mints. I am sure that others will pipe in here

and offer some suggestions as well. You might even try powdered up lemon

rind, orange rind or lime rind.

Peace, love and light,

Don Quai

" Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal

and wakes in man. "

Anne Bird wrote:

> I recently received my rist order of Kefir starter and am looking

> forward to making my first batch using RAW goat milk.

> In the instructions, they also give a receipe for making a soft cheese

> from Kefir and suggested using herbs for a different taste sensation.

> However, they did not make any suggestions about which herbs to use.

> I would appreciate some ideas from anyone making cheese from kefir.

> Anne

> VA USA

>

>

>

>

>

>