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Although we all love cheese, it’s hard to pinpoint the exact details beyond that. Some people don’t believe you should eat cheese, while others insist it’s healthy. In the eyes of many, cheese is mythical because they think it causes fat gain. But science proves otherwise.
Now let’s look at some myths about cheese that are baseless.
Lactose intolerant individuals should not consume cheese
According to the Food Standards Agency, lactose-intolerant people usually do not have difficulty eating cheese because it contains less lactose than milk. Lactose-free dairy products are also available nowadays.
Refrigeration is required for all cheeses
Harder cheese like our cheddar is excellent for road trips, but soft cheese like our brie and blue need to be refrigerated.
Cheese induces nightmare
It has been shown that tryptophan, an amino acid in cheese, alleviates stress and induces sleep, despite the myth.
Mold in any form is bad
Apart from fresh cheeses like ricotta, chevre, and mozzarella, most cheeses derive their creamy, rich texture from molds. Consequently, mold thrives in humid conditions, so hardening your food makes it less prone to spoilage.
The presence of lousy mold on cheese is uncommon, so if you find a piece with black-grey mold, throw it away. As for other molds, they do not make you sick, but their taste can ruin your cheese-eating pleasure.
Animal rennet is found in cheese
According to some strict vegetarians, cheese is made using animal rennet, an enzyme that coagulates milk. The vast majority of cheese is suitable for vegetarians and is now made using a non-animal rennet alternative.
Many traditional farmhouse cheeses still contain animal rennet, but you’ll probably purchase these from a cheesemonger who can tell you if the cheese is suitable for vegetarians.
Cheese contains penicillin
The mold for making blue cheese is indeed part of the Penicillium family, but it can’t produce penicillin.
If you are sensitive to penicillin, you may have an allergic reaction to milk. Nonetheless, this would only happen if the animals that produce the milk had been treated with antibiotics.
Cheese goes best with red wine
A bottle of red wine can be a great accompaniment to cheese, but it can also ruin it. Thousands of grape varieties grow around the world, but only a few have red flesh. Therefore, red wines get their color from contacting the grape skins after being pressed.
Wine and cheese always go well together, but if a red wine doesn’t work with your pairing, you could try a sparkling wine or even a beer.
To make good cheese, it must be aged for a long time
Among cheeses, there are delicious young cheeses and awful aged cheeses. Cheese quality has much more to do with the milk quality and the cheesemaker’s skill than the time it spent in a cheese cave.
In actuality, there are many facets to cheese that may not be obvious. In fact, there are a lot of myths about cheese.
It seems quite plausible that many varieties of cheese began as a result of accidents. Until science became the law of nature, mishaps were attributed to gods or magic, and so myths arose around cheese. Once you have read the above myths carefully, you can easily disregard them.