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 …
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 we first considered starting Winding Road Artisan Cheese, we considered several types of “rennet” for our cheeses. I myself was a ‘dyed in the wool’ lamb rennet paste man, but my business partner wanted me to keep an open mind and suggested we take …
This is a “natural rind” Blue cheese, while the rind can be strong it is edible. Ingredients: • 150 L Pasteurized non-homogenized Cow’s Milk • 2.0 g MA4001 • 1.0 g LH100 • 0.2 g P. roquforti. • 90 ml enzyme • 30 ml CaCl2 …
Thistle Renets rennet has a unique milk clotting property that is different from the typical rennet’s from animal or micro sources. The curd cheese recipe specific – thistle rennet are suggestions, based on the difference inherent in clotting times and temperature. Thistle rennet is traditionally …