Great story on an unusual topic!
CHEESE FOR THOUGHT–ANOTHER POST FROM KELSIE. PLEASE LEAVE YOUR THOUGHTS AND COMMENTS!
One of my favourite blogs that I follow is Much To Do About Cheese. It’s written by Ian Treuer a home-cheesemaker from Edmonton, Alberta who maintains an honest and uncommon look into the world of a DIY cheesemaker. Recently he posed a question on his Facebook page. He asked, “Can a Cheese Maker be considered an Artisan Cheese Maker if they use pre-pasteurised milk? Why or Why Not?”
Purchasing pre-pasteurized milk is a cost saving option for many small producers as High-Temperature Short-Time (HTST) pasteurizers cost a ton of money and even vat pasteurizers can be time consuming. Heating milk to 162F and holding it there for 16 seconds (or 145F for 30min) isn’t where the art of cheesemaking comes into play.
There are three small-scale professional cheesemakers that I know of in Canada that use…
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