“Why is this cheese so expensive?” said my friend Jenny, frowning as she picked up a box of Camembert cheese at Fairprice supermarket.
We were doing some grocery shopping with her one-year old son Aidan and we were faced with a wide array of different cheeses, ranging from sophisticated French cheeses to slices of Kraft.
Being the food guru I was, I proceeded to explain to her that good cheeses contained just milk, bacteria and a coagulant such as acetic acid (from vinegar) or rennet (produced in stomachs of mammals to digest milk). According to ancient stories, cheese was first created when a trader put his supply of milk into a pouch made from a sheep’s stomach and he set out across the dessert. The heat from the sun, combined with the rennet in the lining of the pouch, caused the milk to separate into curd (cheese) and whey. So cheese has a very natural beginning.
One example of a cheese made like that is gouda, which is a Dutch hard cheese.
The ingredients of gouda are milk, salt, cultures, rennet.
“I want a baby cheese,” said Jenny.
“I don’t think baby cheese is necessarily better,” I replied, “It’s probably just the packaging that looks cute.” Continue reading Eat the right cheese