What are enzymes and why are they so important in cheese making?

cosa sono enzimi

Last week, intrigued by what I had related in the previous article , I wanted to try making homemade gorgonzola. Because I am lazy, instead of going to the pharmacy or supermarket to buy rennet, I used liquid rennet that had been given to me some time ago, even though the person who gave […]

Molds and bacteria for cheese making: not all molds come to harm!

muffe giuste scopriamole insieme

Imagine someone proposing, “I’ll give you 100 euros if you eat this food, but know that it has billions of bacteria and moldin it.” I don’t know about you, but I would hesitate a little and probably turn down the offer! Yet, if the same person offered me a taste of Gorgonzola, the nice […]