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27 Responses

  1. Jose Antonio Gonzalez
    Jose Antonio Gonzalez February 4, 2021 at 11:57 pm | | Reply

    1. Rennet
    2. It forces the strands to line up, creating the famous stringy consistency
    3. High heat
    4. is a mild, unripened Mongolian cheese prepared from the milk of yak or cows.
    5. They have a relatively small amount of lactates

  2. Dylan
    Dylan February 4, 2021 at 11:59 pm | | Reply

    1. Rennet
    2. As part of the production process, the cheese curds are put in hot salty water to uncurl the proteins that make up the curds, turning them into long strands. The curds are then repeatedly stretched and compressed to line up the strands so that the entire cheese stretches together.
    3. The proteins in the cheese denature, causing them to bind together (usually due to excessive heat).
    4. It’s a traditional Mongolian cheese
    5. They were all developed by Benedictine monks

  3. Michelle Mix
    Michelle Mix February 5, 2021 at 12:03 am | | Reply

    1. Rennet
    2. kneading and stretching curds elongates the protein chain
    3. high heat or not enough fat
    4. mild unripened Mongolian cheese from Yak or cows milk
    5.lactose free or low lactose

  4. Lily L
    Lily L February 5, 2021 at 12:07 am | | Reply

    This one takes a bit of research, these are not things we were taught in school!
    1. Animal rennet used for cheese making contains the enzymes chymosin, pepsin and a lipase.
    2. During making of mozza, the curds are put into hot, salty water, which uncoils the proteins and turns them into long strands, which creates the stringy and stretchy consistency.
    3. Overheating cheese can result in curdling.
    4. Byaslag is a mild Mogolian cheese prepared from yak or cow’s milk.
    5. I believe they are all French cheeses, but mostly known for being a bit smelly.

  5. Stephen
    Stephen February 5, 2021 at 12:09 am | | Reply

    1. Rennet
    2. High pH levels of milk proteins
    3. Not enough fat, too much fat, or overcooking
    4. Unripened yak or cow cheese (Mongolian)
    5. They are all French cheeses

  6. Rowenna Hoole
    Rowenna Hoole February 5, 2021 at 12:13 am | | Reply

    1. Rennet

    2. Curds are used to make mozzarella. The process involves putting curds are put into hot, salty water which uncoils the protein and makes them stretch.

    3. Cheese sauce can curdle if you add fat too quickly which causes the emulsifier to break the link between the fat and liquid.

    4. Byslag is an unripened Mongolian cheese made from cow or yak milk.

    5. Parmesan, Roquefort and Munster can be eaten by people who are lactose intolerant.

  7. Gaby Eirew
    Gaby Eirew February 5, 2021 at 12:15 am | | Reply

    1.rennet, 2 protein web, 3. Polar/ non polar molecule parts separate ; Can be fixed with emulsifier like xantham gum,? 4.Mongolian yak or goat cheese ? 5.grated cheese names argued over by the EU trade talks

  8. Karin Schweitzer
    Karin Schweitzer February 5, 2021 at 12:15 am | | Reply

    1. Rennet
    2.
    mozzarella, the curds are then put into hot, salty water. This uncoils the proteins and turns them into long strands, which are then repeatedly compressed and stretched
    3. Dairy sauces can curdle for several reasons: There might not be enough fat in the sauce; skim milk will curdle much more easily than other, fattier dairy products.
    4. Cheese made from Yak milk
    5. You can have these cheeses if you are lactose intolerant

  9. Galya Chatterton
    Galya Chatterton February 5, 2021 at 12:23 am | | Reply

    1. Rennet
    2 hot salty water uncoils the proteins, repeated compression and stretching forces strands to line up creating stringy consistency
    3. Cheese aauce breaks when cheese overcooks
    4. Unripened Mongolian cheese made w kefir rather than rennet
    5. They are all aged and all traditionally made with unpasteurized milk.

  10. Edwin
    Edwin February 5, 2021 at 12:27 am | | Reply

    1) Rennet
    2) When the curds are put in hot, salty water, it uncurls the proteins which the get stretched and pressed enough that they develop an elasticity.
    3)Generally it is some combination of heat – too much – and acidity – again too much or possibly not enough (too base = too saline).
    4)Though it sounds like a waste product of steel making, it is actually a soft unripened Mongolian – traditionally Yak, though also made from cows milk.
    5)I will go out on an limb and say that they all use Thermophilic Culture.

  11. Karen Piechota
    Karen Piechota February 5, 2021 at 12:27 am | | Reply

    1) Rennet
    2) Due to its microstructure, the protein strands line up
    3) High heat
    4) Mild Mongolian unripened yak or cow milk cheese
    5) They are all unpasteurized

  12. Claire Heath
    Claire Heath February 5, 2021 at 12:33 am | | Reply

    1. Rennet
    2. Casein molecules
    3. With heat, proteins in the cheese bind together, separating from water
    4. a Mongolian cheese made from yak/cow/sheep/goat milk
    5. They are all French cheeses!

  13. Jinny Peters
    Jinny Peters February 5, 2021 at 12:57 am | | Reply

    1.Rennet
    2. Put in hot water which uncoils proteins
    3. Not enough fat…proteins will form back into curds
    4. Mongolian cheese make using kefir, not rennet
    5. Names tied to specific regions…cannot use cheese name unless made in specific location from cows raised in that region

  14. Sherry Anderson
    Sherry Anderson February 5, 2021 at 1:11 am | | Reply

    1. Rennet
    2. Variables that can affect the stretchability of mozzarella include the type of milk, temperature, pH conditions for the lactic acid, bacteria (e.g. if the pH is too low, the whey becomes fattier); mechanical forces, e.g. machines stretching cheese, the saltiness of the brine.
    3. High heat may be the culprit, especially in a sauce that has a dairy base (as cheese sauce generally does). High heat causes the protein and water in the dairy to separate, with the protein forming curds. The cheese itself may be the cause, assuming it’s also made from dairy. The proteins and water in the cheese will separate if exposed to high temperatures. The oil in cheese may also separate when it’s melted, causing the sauce to appear broken instead of smooth. Adding acid to a dairy-based sauce can also cause curdling.
    4. Byaslag is a mild Mongolian cheese made with yak or cow milk.
    5. They were all perfected by Benedictine monks

  15. Michael Cadamia
    Michael Cadamia February 5, 2021 at 2:26 am | | Reply

    1. Rennet
    2. Protein strands become lined up in the making process which makes it stretchy
    3. Overcooking
    4. Yak cheese from Mongolia
    5. They all have low lactose

  16. Karen
    Karen February 5, 2021 at 3:04 am | | Reply

    1. Rennet 2. Mozzarella is made by dunking the curds in hot salty water. This uncoils the proteins and turns them into long strands, which are then repeatedly compressed and stretched. This forces the strands to line up, creating the famous stringy consistency. 3. High heat or overcooking. 4. a mild, unripened Mongolian cheese prepared from yak milk. 5. Best cheeses to eat if you’re lactose intolerant

  17. Maureen Marriott
    Maureen Marriott February 5, 2021 at 5:00 am | | Reply

    1. Rennet
    2. Elongated protein chains
    3. Curdling occurs when the proteins in a sauce denature and bind together, separating from the water and tightening up into curds. If you use low-fat dairy products it may have too much water content. Also important to remove sauce from the heat source when adding the cheese.
    4.Byaslag is a mild, unripened Mongolian cheese prepared from the milk of yak or cows. Kefir (in place of rennet) is used to separate the milk and form the cheese curds.
    5. They are low in lactose content and can often be eaten by people (like me) who are lactose intolerant.

  18. Alan
    Alan February 5, 2021 at 5:35 am | | Reply

    1.Rennet
    2.The interactions between casein micelles?
    3.Excess heat
    4. A mild, unripened Mongolian cheese prepared from the milk of yak or cows
    5.Low levels of lactose?

  19. Susanne Middleditch
    Susanne Middleditch February 5, 2021 at 1:09 pm | | Reply

    What is a complex set of enzymes produced in the stomachs of ruminant mammals used in cheese making? Rennet
    Why does mozzarella stretch? Acid is added changing the structure of the cheese
    What causes a cheese sauce to break/separate/curdle? Possibly not enough fat in the sauce?
    What is byaslag? Unripen yak cheese
    What do Parmesan, Roquefort and Munster cheese have in common? All are strong tasting cheeses

  20. Beverly Crabbe
    Beverly Crabbe February 5, 2021 at 2:05 pm | | Reply

    1: Rennin.
    2: Curds processed in hot salty water changes the proteins into strands.
    3: Too high heat, not enough fat, acid.
    4: Mongolian cheese.
    5: Low lactose ranges.

  21. Sonya iwasiuk
    Sonya iwasiuk February 5, 2021 at 4:31 pm | | Reply

    Rennet
    Proteins are uncoiled because of the hot water and turned into strands
    High heat
    Unripened Mongolian cheese made from yaks milk
    They are all aged, strong smelling and have been made for centuries

  22. Bronwen Thompson
    Bronwen Thompson February 5, 2021 at 4:55 pm | | Reply

    What is a complex set of enzymes produced in the stomachs of ruminant mammals used in cheese making?
    Rennet

    Why does mozzarella stretch?
    They bind together, condense the fat cells and drain the whey, making a protein chain. Kneading and stretching the curds help to elongate this protein chain, which causes the stringiness of mozzarella. The stretch properties of mozzarella depend on the interactions between casein micelles.

    What causes a cheese sauce to break/separate/curdle?
    The cheese itself may be the cause, assuming it’s also made from dairy. The proteins and water in the cheese will separate if exposed to high temperatures. The oil in cheese may also separate when it’s melted, causing the sauce to appear broken instead of smooth. Adding acid to a dairy-based sauce can also cause curdling.

    What is byaslag?
    Byaslag is a mild, unripened Mongolian cheese prepared from the milk of yak or cows.

    What do Parmesan, Roquefort and Munster cheese have in common?
    They were first made in the middle ages

  23. Nazira Charania
    Nazira Charania February 6, 2021 at 12:27 am | | Reply

    1. Rennet
    2. the curds are then put into hot, salty water. This uncoils the proteins and turns them into long strands, which are then repeatedly compressed and stretched.
    3. There might not be enough fat in the sauce
    4. Byaslag is a mild, unripened Mongolian cheese prepared from the milk of yak or cows.
    5.Parmesan, Muenster and Roquefort are semi-soft cheeses

  24. Kyla
    Kyla February 6, 2021 at 2:04 am | | Reply

    1. rennet
    2. casein network (+ acidity)
    3. too hot
    4. mild, unripened Mongolian yak milk cheese
    5. low lactose

  25. Ruth Miller
    Ruth Miller February 6, 2021 at 9:08 pm | | Reply

    What is a complex set of enzymes produced in the stomachs of ruminant mammals used in cheese making? -Rennet

    Why does mozzarella stretch? -In the manufacture of mozzarella, the curds are put into hot, salty water. This uncoils the proteins and turns them into long strands, which are then repeatedly compressed and stretched. This forces the strands to line up, creating the famous stringy consistency.

    What causes a cheese sauce to break/separate/curdle? -High heat

    What is byaslag? -Unripened Mongolian cheese prepared from the milk of yak or cows

    What do Parmesan, Roquefort and Munster cheese have in common? -All French

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