Did you know that there is a lucrative black market in stolen Parmiggiano Reggiano in Italy? Neither did I, but there is such an issue. Listen to the podcast to find out more!
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Thieves in Italy targeting precious Parmiggiano Reggiano
This week’s Listener questions are from the following curd nerds; Carlos wanted to know what cultures to use for specific cheeses and some cheese making suppliers in the US/CA For Cheddar use a Mesophilic culture that contains; Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. LactisFor Swiss cheeses use a Thermophilic culture that contains; Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus with the addition of Propionic ShermaniiCheese making suppliers in US; New England Cheesemaking Supply, Canada; Glengarry Cheesemaking, Phil was unsure when his Raclette was ready,Justine rescued her Colby after forgetting to mill in the salt, andApril wanted to know how salty cheese crystals are formed in some cheese aka Calcium Lactate and Tyrosine crystals.
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Until next time Curd Nerds, Keep Calm and Make Cheese!