Thistle Rennet has a documented use as far back as the time of the Roman Empire. In addition to being used as a rennet, there is evidence to show that thistle rennet can “accelerate” the aging of young cheeses, making a one-month-old cheddar taste as …
At Winding Road Artisan Cheese in Smoky Lake, Alberta, we make all of our cheeses using Thistlezyme®, a true vegetarian, non-GMO, botanical rennet from the flower of the thistle. One of our newest cheeses is Blue Moraine, a “Danish Blue” style cheese with richer umami …
Thistlezyme®, as mentioned in previous blog posts, is a versatile coagulant for cheese making. It can be used in making hard pressed cheeses, fresh cheeses and even mozzarella or other stretched curd cheeses. Much like “America’s Test Kitchen” we have our “Thistlezyme® Test Cheese Maker” …
EDC is exhibiting at the American Cheese Society 2018 Enzyme Development Corporation is pleased to announce that we are once again exhibiting at the American Cheese Society in Pittsburgh from July 25th to July 28th 2018. During the show we will be showcasing Thistlezyme®, our …
When starting any type of business, you want to have something that will set your products apart from others on the market. This is a must in the ever-growing Artisan Cheese “Industry” to have a unique, high-quality product that will set you apart in the …
One of the questions that we receive most often is: “how do we adapt our existing cheese formulas to use Thistlezyme®?” The first thing you need to know, is that Thistlezyme® The liquid is meant to be used without dilution. This means that you won’t …