I buy inexpensive hard cheese from different manufacturers. Recently I began to notice that most types of such cheese have honey notes.

It seemed to me that the cheese contained honey, but this was not written on the label.

Is there something wrong with my taste or is this evidence of a violation of cheese making technology?

  • Slow@lemmy.todayOP
    65·
    1 year ago

    Perhaps this aftertaste is caused by some unnatural ingredients in the composition. Nowadays, milk fat substitutes, calcium chloride and many other bad things are added to inexpensive cheeses.

    It would be interesting to listen to the opinion of a technologist who produces similar products.

    • fiat_lux@kbin.social
      14·
      1 year ago

      unnatural
      milk fat substitutes, calcium chloride and many other bad things

      Just because this comment can be easily misinterpreted:

      • Milk fat substitutes are just plant oils.
      • Calcium chloride is what they inject into you if you have a severe calcium deficiency. It’s just calcium salt. Your regular table salt is Sodium chloride. Nigari is magnesium chloride used to make tofu. All three are salts that can be extracted from normal seawater.

      Both plant fats and CaCl2 are natural, neither of them are “bad” (when, like everything, they’re consumed in sensible amounts) and they should not be lumped in with “other bad things”, even if you don’t like those ingredients in your cheese.