A cheese enthusiast recently shared with the world how Parmesan cheese is made and people are grossed out by the procedure that is adopted to ensure its good taste and follow the old way.
The Shocking Truth About How Parmesan Cheese Is Made That Will Leave You Surprised
Every now and then we come to know about some sort of food item that comes from a source too disgusting or unique.
Yes, you may add Parmesan cheese to this long list of items.
A Twitter user recently revealed the news when they wrote, "Today years old when I found out Parmesan cheese is made from baby cow’s stomach & I could go cry. I’m just gonna have to go full vegan at this point."
Cow's milk is historically used to make parmesan; it is matured for at least 12 months in copper vats, heated, and supplemented with whey and rennet - curdled milk from the stomach of a young cow.
It is the idea of eating the stomach contents of young cows that grosses out vegans and vegetarians around the world.
"Animal rennet is an enzyme obtained from the fourth stomach of an unweaned calf (this can include veal calves, or even lamb and kid)," Courtyard Dairy shared the making of Parmesan cheese.
"At that stage in their life they’ve only consumed milk, so the natural enzyme for coagulating milk (chymosin) is present in large quantities. As the calves get older the amount of chymosin reduces and other enzymes take its place (those necessary for digesting other foodstuffs)".
While explaining the process, the Cheesemaker shared, "For cheesemaking, rennet helps to form firm curds and is crucial in finding the right texture for your cheese."
"Where some recipes will use acid or an acid-producing bacteria to do this, cheesemakers use rennet to better cultivate the final flavor profile of their cheese," they added.
While some places have started using vegetable rennet to make their Parmesan cheese, many still choose the old way due to their preference for orginal taste.