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How are Legendairy cheeses made?

Legendairy cheeses start with fresh milk, which is combined with enzymes and cheese cultures to obtain the proper pH levels and separate it into solid curds and liquid whey. Rennet is then added to further separate the mixture. Salt is added for flavor and to help preserve the cheese. The whey is drained off and the curds are cut and pressed into molds. It is then carefully aged under strict temperature and humidity conditions for anywhere from 3 months to one year, depending on the cheese.

How does aging affect cheese?

Generally, younger cheeses are milder and older cheeses have a sharper, more pronounced flavor. The aging process is carefully controlled by professional cheese makers to ensure a wholesome and high-quality product.

What is the difference between a raw milk cheese and cheese made with pasteurized milk?

Pasteurization kills nearly all bacteria in the milk, including harmless natural bacteria that help develop flavor in the cheese. Some people prefer the flavor of raw milk cheeses, which can be more complex. Raw milk cheese sold in the United States must be aged for at least 90 days. Both types of cheese are safe to eat and delicious.

What is rennet?

Rennet is a substance that has been used for centuries to help milk break down into liquid and solid form. Animal rennet is an enzyme found in the stomach of calves or lambs. The vegetarian rennet used in Legendairy cheeses is microbial, composed of microorganisms naturally produced during the fermentation process.

What is egg lysozyme?

Lysozyme is a natural enzyme derived from egg whites that kills bacteria and acts as a natural preservative. It is commonly added to cheese as a natural way to keep it fresh.

What is annatto?

Annatto coloring is made from annatto seeds to impart a natural red/orange coloring in many different kinds of food. It is added to many cheeses to enhance color.

What makes blue cheese blue?

Blue cheese is exposed to bacteria during the aging process. The bacteria develops in a controlled environment to create a specific flavor and texture desired by the cheese maker. As it develops, the cheese takes on a blue/green color and the unique, tangy flavor so many cheese lovers enjoy.

Why is there a wheat allergy risk for some blue cheeses?

The bacterial cultures used to make blue cheeses are often grown on bread, which is why there is a wheat allergy risk for some blue cheeses.