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Croatoan posted:So why were great threads like the cheese thread, the Indian thread, the industry thread (holy crap, some of us work in the FOOD industry) and the bread thread? I don't see how these needed to be in the culling. I'm not mod sassing, I just don't see why those in particular were cut when threads like the vegan thread are a-ok? Compare the OP of this Chinese Cooking thread: http://forums.somethingawful.com/showthread.php?threadid=3401971 with the cheese thread: http://forums.somethingawful.com/showthread.php?threadid=3088948 One is a "here are pantry items, what to do with them, a list of recipes etc." and the other is "cheese exists." There is no reason any thread can't be restarted, with a better OP aimed at education.
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Sep 18, 2011 06:32
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I can't find the "is this safe to eat??" thread and I am pretty sure it's not, so I'm more interested in what went wrong - I bought a container of goat's milk feta in brine yesterday, and when I went to make my lunch for today I reached into the brine and the cheese was... goopy - almost like a chevre texture. I tasted a little of the goop thinking it was just sort of particles making a sludge on the surface, and it had a very strong taste of bleu cheese. Not revolting, just not what you would expect from feta. I'm still alive, so I guess my way of thinking is that this cheese must have been colonized by a strain of something in the factory. I didn't have time today but I plan to e-mail the company (Silani) with the lot number and all. I don't know, has this happened to anyone? I'm kind of miffed to be out the money and an incomplete salad.
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Oct 23, 2012 03:10
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SubG posted:The brine has leached calcium from the cheese. This common in all brined cheeses, not just feta---it's also the reason fresh mozzarella can get slimy, for example. The solution (so to speak) is to use a brine that already contains calcium in solution. A common approach if you're doing your own cheesemaking is to use leftover whey in the brine. Commercially I assume they just add calcium chloride to the brining solution. So a helvetica scenario for cheese, but how does that explain the taste?
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Oct 23, 2012 04:07
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No, this was a "dithering over which type to buy" moment and I went with a new one - it tasted exactly like a bleu cheese which is why I wonder if there was a fungus introduced. I couldn't even tell you if it was salty from the brine, it was overwhelming. It wasn't a taste I would ever have associated with feta, from cow, sheep or goat.
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Oct 23, 2012 05:11
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