Without cheap gas from Russia, dairies can no longer afford to produce cheese:
Milk, butter, cheese and the like are energy-intensive to produce - a gas supply freeze could plunge the dairy industry into a severe crisis. Production stops, bankruptcies and higher prices are imminent.
A halt in gas supplies from Russia would not only hit Germany's industry hard, but also the entire food and nutrition sector. Dairies in particular are in the spotlight. For months, the threat of a gas supply freeze has hung over the industry like a sword of Damocles. Milk expert Ludwig Huber, chairman of the board of the dairy association Milch.Bayern e.V., tells tagesschau.de, "If the gas is turned off to the dairies, then the industry faces a massive production stop." This means that the supply of milk and cheese is then likely to collapse and price increases would be unavoidable. - Yadayada...
Location: On the edge of tomorrow looking back at yesterday. Gender:
Posted:
Jun 25, 2022 - 2:29pm
Steely_D wrote:
Do that, but put a pinch of baking powder into the eggs as you whisk/scramble them to give it some rise.
Pour them in the pan but only cooking the bottom, then sprinkle the parm on top and stick it under the broiler until it puffs up and slightly browns.
Technically a frittata, of course, but...
Never thought about the baking powder. I do a quick 20 second in the microwave to melt the cheese though
Had an omelet with Parmesan Reggiano shredded on top for breakfast
Do that, but put a pinch of baking powder into the eggs as you whisk/scramble them to give it some rise.
Pour them in the pan but only cooking the bottom, then sprinkle the parm on top and stick it under the broiler until it puffs up and slightly browns.
Technically a frittata, of course, but...
other half has been on a smoked gouda grilled cheese kick every morning i been doing the right thing and producing a perfect gc sandwich i need a cheese knife or a wire slicer
update: scored a convenient all-in-one slicer and serving board which makes cheese wrangling much better also, pretty difficult to beat yancy smoked gouda as an all-around cheese lightly smoked flavor and reasonably priced
other half has been on a smoked gouda grilled cheese kick every morning i been doing the right thing and producing a perfect gc sandwich i need a cheese knife or a wire slicer
Yep, in this case it's added to (all)(?) shredded cheese to prevent caking. It's in a lot of storebought bread, too.
We buy a lot of pre-shredded cheese, even parm, because Tillamook's is usually cheaper shredded than it is in a block. It goes bad faster so you have to be aware of that but in sauces etc. I don't taste a big difference. For decoration, on the table, out comes the wedge of parm and the knuckle-shaver.
Yeah, cellulose is in a lot of things - it has several different functions in foods (anti-caking, adding fiber, etc.) - there's no indication of it being unsafe or toxic.
I can see that in recipes that call for large amounts of parmesan, it's understandable why you might want to buy it already grated. I get cheddar and mozzarella pre-shredded, but those types of cheeses seem more laborious to shred (to me) because they're softer. Parmesan or Romano are easier to grate (I usually use a micro-plane) because they're so hard, still it is kinda tiresome to have to grate 2 cups of it for Alfredo sauce or something like that (which is probably why I haven't made Alfredo sauce in a while), and there probably isn't a noticeable difference in the flavor.
Yeah, I remember that news story; it's over 5 years old. Anyhow, cellulose is not "wood". It was funny how breathlessly news organizations suggested that people were pouring "sawdust" on their pasta in a flurry of articles back then. Cellulose is a filler and plant fiber derived from wood, apples, corn husks, or any variety of plant matter. It's a tasteless powder used as an extender, anti-caking additive and several other uses. Castle Cheese, and other manufacturers of grated "Parmesan" cheese got in trouble because they didn't list it as an ingredient or they exceeded the acceptable percentage. I don't know why anyone would want to buy Parmesan (or actual Parmigiano-Reggiano), Romano, or any other hard cheeses, which have already been grated anyhow.
I guess any time there's a way to make an alarming or shocking headline and sub-headline they're almost required to do it. A few years ago there was a spate of articles about industrial refrigerant (and other scary things) being used in beers all over the world. As far as I remember, it stemmed from a story of a brewery somewhere that had a leak in one of their refrigerant lines, and had to dispose of hundreds of gallons of beer because it was possible that the refrigerant got into some of the tanks. That somehow turned into a a wild, urban myth that every brewery that uses that refrigerant for their cooling systems also adds it to their actual beers.
I remember a similar-sounding story that mass brewers would pump ether through their beers to force it to age faster. Maybe, but ether's a natural byproduct of aging beer, so it always felt like someone conflated two ideas.
Yeah, I remember that news story; it's over 5 years old. Anyhow, cellulose is not "wood". It was funny how breathlessly news organizations suggested that people were pouring "sawdust" on their pasta in a flurry of articles back then. Cellulose is a filler and plant fiber derived from wood, apples, corn husks, or any variety of plant matter. It's a tasteless powder used as an extender, anti-caking additive and several other uses. Castle Cheese, and other manufacturers of grated "Parmesan" cheese got in trouble because they didn't list it as an ingredient or they exceeded the acceptable percentage. I don't know why anyone would want to buy Parmesan (or actual Parmigiano-Reggiano), Romano, or any other hard cheeses, which have already been grated anyhow.
Yep, in this case it's added to (all)(?) shredded cheese to prevent caking. It's in a lot of storebought bread, too.
We buy a lot of pre-shredded cheese, even parm, because Tillamook's is usually cheaper shredded than it is in a block. It goes bad faster so you have to be aware of that but in sauces etc. I don't taste a big difference. For decoration, on the table, out comes the wedge of parm and the knuckle-shaver.
