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 …
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 …
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 …
In March of 2016 Winding Road Artisan Cheese of Smoky Lake, Alberta, Canada, started making cheese using Thistlezyme® instead of “traditional” types of rennet. When doing our market research to determine what types of cheeses we should make, we found that there was an increase …
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 …
The decision to make any product is one that should involve a certain amount of research and thought. This is especially true when it when it comes to making cheese, be it as a value added product for a dairy, a stand alone cheese business …
The attached presentation discusses the properties of Enzyme Development’s new Protease, Thistlezyme®, 100% Thistle rennet extraction, and its use in cheese making and other foods. Thistlezyme® is an Aspartic Acid Protease that is extracted from the flower of the Thistle, Cynara cardunuculus. The use of …