In this episode we dive into the world of cheese and all of the practices and micro organisms that make the many varieties possible. This concludes our series on dairy, it's been a lot of work but I'm definitely walking away with a much better understanding of how this stuff works than when I started. As always, feel free to reach out on instagram @planetpantrypod or by email: planetpantrypod@gmail.com . Sometime this week I'm going to start adding to the patreon and I've set up a discord server for any patrons to join where we can discuss the pantry staples of the world and hopefully start learning together. If anyone prefers to support the show in a different way, just let me know and I'll send you an invite to the discord! There's no one there at the moment so if you're among the first to join we can build the foundations for this commnity together. Below are some of the sources I used in this episode including some that I mentioned, which are labeled. As always, the character limit here only lets me post some so if you want to know where I got a piece of info, hit me up and we'll figure it out.
On food and cooking by Harold Mcgee
https://www.foodunfolded.com/article/mozzarella-cheese-how-its-made
https://en.wikipedia.org/wiki/List_of_cheeses
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.200&SearchTerm=yogurt#:~:text=(a)%20Description.,Lactobacillus%20bulgaricus%20and%20Streptococcus%20thermophilus. (FDA Yogurt Definition)
https://www.gourmetcheesedetective.com/History-of-Cheese.html
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133&showFR=1 (FDA Cheese Definition)
https://scienceinpoland.pap.pl/en/node/21948
https://www.indianhealthyrecipes.com/how-to-make-paneer-cubes-at-home/
https://www.youtube.com/watch?v=E1ieh_c5N3g&t=200s (Ruminant Digestion)
https://cheesegrotto.com/blogs/journal/history-of-cheese-part-1-the-ancient-origins-of-cheese
https://www.thehindu.com/news/cities/mumbai/Paneer-and-the-origin-of-cheese-in-India/article14516958.ece
https://culturecheesemag.com/stories/blog/writers-whey-homers-odyssey-and-why-feta-is-so-salty/