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emotive posted:I love cheese, but as a vegetarian rarely buy any of the more extravagant stuff since with rennet usage and labeling not always specifying enzymes as animal or microbial I'm always a bit hesitant. I've pretty much accepted the fact that if I'm eating out the cheese might not be strict vegetarian, but if I'm buying it for myself I always make sure. I know things like reggiano have to be made with rennet... any others? Lots use rennet. I would recommend googling a cheese first and then buying if it is clearly marked with nettle or whatever alternative they've gone with. Up here in Ontario at least lots of places are clearly labeling their vegetarian cheeses since the demand is increasing, so that info is getting easier to find. I'm working on a professional fromager designation, I'll be done with it in May. No big plans on what I want to do with it but I have been having people ask if I will help them build cheese boards for parties and offering to pay, so I may make a side business out of it, or do pairing nights at breweries, that kind of thing. About a month ago I rented out a local cheese shop for a birthday party, had them build us a bunch of boards and then had people buy their own drinks. Highly recommend it if your local cheese store happens to be licensed. If we're talking favorites, I recently had a 3 year Comte that was the best Comte I've had in my life and I went back to the shop the next day and bought like 1/6 of the wheel 
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Feb 20, 2018 01:30
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| # ¿ Apr 25, 2024 18:10 |
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I was at an artisan cheese festival last week and whoops, spent $120 on cheese. Now I have to throw a party to ensure it gets eaten. I also finished my 'Professional Fromager' certificate so I can be a big snob  I always forget this thread exists so I am going to bookmark it now.
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Jun 10, 2018 18:41
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Anybody have any suggestions on what to do with gjetost? I was thinking of grating it over pancakes or something... such a weird food.
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Aug 23, 2018 03:06
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That is super cool and I am jealous.
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Jan 2, 2019 19:13
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For a solid overview of various cheeses, I see a lot of people recommend the World Cheese Book. I have it, it's pretty good.
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Sep 19, 2019 23:26
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