There are many interesting stories, dubious myths, and, yes, alternative facts in the world of cheese. There was milk at the beginning. That milk turned into cheese as a result of an enigmatic series of events. The discovery of the cheesemaking technique seems too important to be relegated to common roots, whether or not you believe cheese was accidently invented 8,000 years ago by an Arab trader transporting his milk in a sheep's stomach pouch (a widely held idea). The procedure itself is very magical: When fluid milk is supplemented with microscopic organisms and enzymes, the milk is separated into solids and a hazy liquid that bears little similarity to the original. Then, these solids can be whipped, stretched, dried, aged, infused, smoked, inoculated, and more to create whole new goods. Although the science of manufacturing cheese is intricate and well-researched, it appears to be magic to the average person. Who can tell what is real and what is merely interesting to think about? But some cheese-related misconceptions and myths ought to be put to rest.
Myth: Cheese can be frozen
If the sentence finishes there, then it is correct. Frozen properly, though? There isn't a cheese that we can guarantee will taste the same when we take it out of the freezer. Cheddar's meltability and texture change as a result of freezing and thawing. The more moisture in the cheese, the more damage will result from freezing and thawing as water expands and shrinks. Even after freezing, hard cheeses like Parmigiano Reggiano will still be grateable, though they will likely become more crumbly. In addition, freezer burn, that revolting oxidised taste, might be problematic if you're not extremely careful with wrapping.
Myth: Cheese is high in salt
It's vital to be aware of the salt level of the foods we eat because the government advises that an average adult should strive to consume no more than 6g of salt each day. Despite certain cheeses having salt contents that are higher than others, cheese is one of the top 10 salt sources in our diet. Try these if you're attempting to cut back on salt if you want to. Typical low salt cheeses include cottage cheese, cream cheese, mozzarella, and Emmental. Avoid cheeses like cheddar, blue cheese, and halloumi as much as possible.
Myth: You can't eat cheese if you are on a diet
In general, cheese has a high fat content and as a result, it has many of the vitamins and minerals that we need to be healthy. Yes, cheese can be used in moderation as a part of a nutritious diet. It's a good idea to be mindful of the type of cheese you consume if you're attempting to cut back on your fat intake. Goat milk, for instance, has a lower fat level than other types of milk, and hard cheeses have a higher fat content than soft cheeses because of their lower moisture content. To maximise your cheese consumption while watching your fat intake, try these suggestions:
'Low fat' cheese products should be avoided. Overall, they lack flavour and satisfaction, necessitating the need for more.
If you're eating a cheese sandwich, cheese on toast, or cheese and biscuits, omit the butter or margarine.
Grate your cheese to increase the volume so you can use less of it.
Myth: Eating Cheese in evening gives you nightmares
The origin of the myth about cheese and nightmares is unknown. It has been compared to Scrooge from A Christmas Carol, who indicated 'a crumb of cheese' for his nocturnal visits. The myth has also been linked to a health crisis from the 1950s, when it was discovered that cheese could cause problems for people taking a specific antidepressant. In contrast to the widespread belief that cheese frequently results in nightmares, a 2005 study by the British Cheese Board investigating the impact of cheese upon sleep and dreaming found that the effect of cheese upon sleep was beneficial. Tryptophan, an amino acid contained in cheese, has been shown to reduce tension and promote sleep. The vast majority of the 200 participants who underwent testing over a two-week period indicated that eating cheese before bedtime had positive effects on their ability to sleep well. Six British cheeses were examined, and the results revealed that each variety of cheese had a distinct effect on the dreams it created. However, none of the cheeses tested were proven to cause nightmares.
Myth: If it goes mouldy, it’s bad
Cheese, especially good cheese, is a living good. It will grow mould if given the chance, but that mould is almost never harmful to you. Like the rind, it will penetrate in a very small way and may slightly alter the flavour of the cheese, but it's not harmful. In fact, a streak of blue mould is seen as beneficial since it adds richness and depth to a hard cheese like cheddar. White mould should be removed for the simple reason that it will ruin the flavour. Similar to brown and grey mould, cutting them off is best for flavour rather than health.