Posted on 10/24/2025 1:25:03 PM PDT by Red Badger
This is a foreseeable consequence of people being too “citified.” People who live close to the land understand where our food always has come from, understand that nothing lives unless something else dies.
“I’m just gonna have to go full vegan at this point.”
The problem is that we all (generally) have to pay their SUPER-HIGH cancer bills, since virtually all of them will get cancer from that lifestyle (if they’re strict about it).
Indeed, I am aware of that too (re: cashews)...so in moderation.
On a trip to Wales 17 years ago, I had Black Pudding with my scrambled eggs for breakfast. My tour guide looked disgusted, and asked if I knew what it was. I said yes while taking another bite.
How about if I told you it was a moose?
Lol!
Ditto…..You beat me to it!
Calf fries are not bad honestly
Head cheese- no way….there’s also that cheese from Sardinia that has maggots in it….
And just what do people think cheese is?
To quote Lenny Henry's eponymous character in Chef:
"I know it's the bugs, that's what cheese is. Gone off milk with bugs and mould - that's why it tastes so good. Cows and bugs together have a good deal going down".
Grok: Rennet, an enzyme complex used in cheesemaking to coagulate milk, is sourced from several places:Animal Rennet: Traditionally extracted from the stomach lining (abomasum) of young, unweaned calves, lambs, or goats, where it naturally occurs as chymosin to aid milk digestion. Calf rennet is the most common.
Microbial Rennet: Produced by fermenting certain fungi or bacteria, like Rhizomucor miehei, Rhizomucor pusillus, or Cryphonectria parasitica. These are vegetarian and often cheaper but may impart slightly different flavors.
Genetically Engineered Rennet (FPC): Fermentation-produced chymosin, created by inserting the chymosin gene from animals into microorganisms like yeast or bacteria. This is widely used, vegetarian, and mimics animal rennet’s properties.
Vegetable Rennet: Derived from plants like thistle (Cynara cardunculus), nettles, or artichokes, which contain enzymes that coagulate milk. Less common, often used in artisanal or regional cheeses.
Animal rennet is non-vegetarian, while microbial, genetically engineered, and vegetable rennets are vegetarian-friendly. Source choice depends on cheese type, cost, and dietary preferences.
So why are they singling out parmesan?
—
To hit the dairy industry and make you want to eat insects instead.
I'm 100% with ya on bleu cheese, and I can also detect the smallest amount. Stuff tastes like rubbing alcohol to me...
In general, though, I love cheese. Especially anything with a good "zing" to it, but not too stinky.
Wait until he, she or it find out that the vinyl used to make their shoes came from baby dinosaurs.
Grok: Most traditional cheeses use rennet, an enzyme complex typically derived from the stomachs of young ruminant animals (like calves, lambs, or goats) or sometimes from microbial or vegetable sources. Rennet helps coagulate milk, separating it into curds and whey during cheese production. Here’s a breakdown of cheeses that typically utilize rennet:
Hard Cheeses
Parmesan (Parmigiano-Reggiano): Uses animal rennet for authentic production.
Cheddar: Most traditional cheddars use animal rennet, though some modern versions use microbial rennet.
Gruyère: Traditionally made with animal rennet.
Pecorino Romano: Made with lamb rennet, as it’s a sheep’s milk cheese.
Emmental (Swiss cheese): Typically uses animal rennet.
Gouda: Often made with animal rennet, though some producers use microbial alternatives.
Manchego: Traditionally uses animal rennet, often from lambs.
Soft and Semi-Soft Cheeses
Brie: Usually made with animal rennet.
Camembert: Traditionally uses animal rennet.
Blue cheeses (e.g., Roquefort, Gorgonzola, Stilton): Most use animal rennet, though some artisanal versions may use microbial rennet.
Taleggio: Typically made with animal rennet.
Havarti: Often uses rennet, either animal or microbial.
Fresh Cheeses (Less Common)
Mozzarella: Traditional mozzarella (especially buffalo mozzarella) often uses animal rennet, but many commercial versions use microbial or vegetable rennet.
Feta: Some traditional fetas use animal rennet, but many modern versions use microbial rennet or are rennet-free, relying on acid coagulation.
Ricotta: Rarely uses rennet; most ricotta is made by acidifying whey, but some artisanal versions may include a small amount of rennet.
Exceptions and Notes
Rennet-Free Cheeses: Some cheeses, like cottage cheese, cream cheese, and certain fresh cheeses, are typically made without rennet, using acid (e.g., lemon juice or vinegar) or starter cultures for coagulation.
Vegetarian/Vegan Cheeses: These use microbial rennet (from fungi or bacteria) or plant-based coagulants (e.g., thistle or fig sap) instead of animal rennet. Examples include some artisanal or supermarket brands labeled as vegetarian.
Kosher/Halal Cheeses: These avoid animal rennet due to dietary restrictions and use microbial or vegetable rennet.
Labeling: Check cheese labels or producer information, as many modern cheeses (especially mass-produced ones) use microbial rennet for cost or ethical reasons.
General TrendsTraditional vs. Industrial: Artisanal and PDO (Protected Designation of Origin) cheeses, like Parmigiano-Reggiano or Roquefort, often stick to animal rennet for authenticity. Industrial cheeses (e.g., supermarket cheddar or mozzarella) may use microbial rennet.
Regional Variations: European cheeses are more likely to use animal rennet for tradition, while American or newer producers may opt for microbial or vegetable rennet.
Before I quit alcohol, bleu cheese olives in a gin martini were heaven. Couldn’t drink more than two, however. And that was NOT on an empty stomach.
Maybe dairy bull calves, but I think most of the beef bull calves are castrated and raised as steers.
I will now look at baby calves with a morbid attitude I never had before. I love very good parmesan cheese.
On a trip to Wales 17 years ago, I had Black Pudding with my scrambled eggs for breakfast.
TM
moose ... elk ... reindeer ... just so it’s a cow.
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