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That is because the manufacturers add chemicals to speed up the maturing process but the residue from these chemicals creates that metallic aftertaste. The corporate manufacturers even rush the cows to produce more milk by injecting them with hormones and feeding them over processed feeds that are measured and distributed by computers. While these processes are efficient we all agree that the quality suffers greatly. Fortunately for cheese lovers there is still a culture among us that believes in doing almost everything the old-fashioned way: The Amish. Cheese making is a skill brought to Ohio by the earliest Swiss and German immigrants and it still survives in Ohio Amish Country to this day. Not only do the Amish have traditional knowledge and skill in the trade there are numerous Amish dairy farmers in the area that provide the best possible milk.
The milk is pasteurized to prevent the introduction of any foreign bacteria. The cheese is now made in stainless steel vats as they are easier to clean and more sanitary than the old copper kettles. The enzymes that are introduced to form the cheese curds are now more carefully measured to ensure the highest quality. No chemical preservatives are added but the individual pieces of cheese are vacuum packed and refrigerated after the aging process is complete to ensure the cheese stays fresh until it makes its way to your table. All of this ensures an unmatched standard of quality. Most Amish made cheeses have a cream content level of up to 33% milk fat which is high compared to mass-produced cheeses but that s what makes them so creamy and full flavored. The cheeses are refrigerated during storage but are best served at room temperature.
The cows are hormone free and they feed on natural grasses native to the valleys of northern Ohio that have never been sprayed with pesticides. The average Amish farm has only ten cows so they can be more closely monitored. The milk is delivered to the cheese makers in numbered cans that can be traced back to the exact farm and even the exact cow it came from. This provides a quality control system that prevents any sub-standard milk from entering the supply but does not affect the distinctive Amish farming methods. Cheese making is an art and a science so some modern technology has been added to the final cheese production process to ensure a sanitary and healthful product. But the technology has all been carefully introduced so as not to affect the quality of the cheese.