Parmesan doesn't. Only the stuff Americans refer to as Parmesan does. You 'muricans really need to get a grip on your food supply. It's so bad that even the EU bans 95% of US foods from being sold here.
I live in Germany and there was tests of the cheapo Parmesan-bagsyou can buy in different convenient chains. There was sawdust in them also. And very little real Grana Padano or Peccorino.
Sorry to disappoint you, but if somebody would ask me if I want to learn all about cheese my answer is yes, please. :-)
I spent a summer on an alp in Switzerland where they kept sheep and goats and made cheese. Actually you don't necessarily need rennet for cream cheese and soft cheeses. For medium and hard you do, though.
I have a couple of vegan friends (not the woke type, more like original Hippies not wanting to harm any animal.) I keep trying to tell them not to buy vegan processed food. I think it' s pure poison, including of course the more than disgusting fake cheese.
However, don't worry about the DNA CRISPR thing. After reading this excellent post by Tam, I am almost 100% certain that DNA is yet another huge lie. What they do use remains the big question though. Here's the post, for anyone who is interested in the DNA hoax:
Not good for a human to eat no doubt, but the possibility of it affecting our genome is rather nebulous.
Despite the promising computer simulations or petri dish concoctions touted as evidence, every time CRISPR cells have been introduced in humans they get wiped out by the immune system faster than they can do their job. The immune system detects these cells, and cells created by them, as cancerous. Thats a pretty massive hurdle I doubt this tech can overcome, and that’s still assuming Watson and Crick’s acid trip has any bearing on reality.
Yes! Watson and Crick must have had some pure LSD to identify the "stairway to heaven"!
The other batches were designed for MK-Ultra and the proposed 60's hippie movements.
Thats what they "plan": by destroying the human immune system, CRISPR can move into action. All this garbage is just a layered psy-op on top of a psy-op. More and more ( i.e.):
What is an “electron microscope”? How does it really work? Is electron microscopy the way in which biological particles are observed without being distorted by preparatory procedures and by electron microscopy itself? Can direct and uninterpretable evidence be produced by electron microscopy? Can it be proven that biological particles subjected to electron microscopy are identical to what exists in the living organism? Can electron microscopy directly and uninterpretable reveal what is happening in the living organism at the microscopic level? Because micrographs obtained by electron microscopy are indirect “evidence” and need to be interpreted, what are the ways in which it can be proved that the interpretations of the micrographs are correct because they correspond to reality?
In fact, what is the so-called electron microscopy so that so-called scientists can declare that through it they can provide a real picture of what exists in the living organism, following the observation of a sample of dead tissue, decomposing and distorted extremely serious about preparatory procedures and electron microscopy itself?
Has anyone ever isolated, purified, and observed an amino acid, a protein, a nitrogenous base, a nucleotide, a gene, a DNA fragment, or an entire DNA strand? What DIRECT and UNINTERPRETABLE evidence of the existence of submicroscopic particles really exists? Has anyone ever isolated, purified and visualized at least one molecule of something? Did you know that atoms only exist IN THEORY?
I mostly buy raw cheeses when I can find it but now I’ll need to find out if it’s made with animal rennet…
I work in a very large nursing home, 350 residents, and the kitchen corporation is asking for residents to volunteer their dna to give them a “healthy diet” specifically made for their own dna🤨
And we have Covid smelling dogs that visit periodically to “test” (to isolate) these poor folks(even though they are highly boosted with their 9th c19 shot)
What I wonder is how they figured out that they need animal rennet to make the cheese in the first place. A cow vomited in the milk bucket and the milk turned to cheese? This is another question that will keep me up at night. 😂
Well, let me spare you the sleepless nights my dear! It’s quite simple really. A baby kid vomited right after getting her milk from mama and it came out curdled, so the clever shepherd said, hmmm, what could have caused that liquid to curdle instantly, when we must wait 3 days leaving the fresh milk out on the counter before we will get any curdling action. And voila, that natural curiosity caused them to kill the young kid to examine its stomachs and divine where the magic is happening. 😊
I have been discussing this, or at least trying to, with my local cheesemonger at the New Seasons grocery. They are, of course, much in denial and ignorance. Your article, I will print out and give.
Those freeze-dried cultures are also not necessary for cheesemaking. Clabber cheese was made by our ancestors by leaving raw milk on the counter until it separated. Most folks don’t like the sour flavors anymore, but they are very healthy. I make cheese and no longer buy any cultures and next week will be making my own animal rennet for the first time. A true ‘vegetable rennet’ is possible, made from fig sap or nettles, but that is not what they use in commercial cheesemaking. There’s an excellent book and courses by David Asher, non-industrial, it’s marvelous, can’t recommend him enough. And yes, it sucks, but cheese used to be so much better and didn’t make folks sick, really! The number of ‘lactose intolerant’ folks these days is off the charts, and this is why. It’s all fake! 😩
Definitely! I started fermenting all kinds of veggies a few years ago, and herbs, and making kombucha and it’s enriched our cuisine and our health so much I’m really convinced this is what is missing from most folks’ diets and a key to getting away from the Pharma Ferris wheel.
In the United States, one must pay roughly double for food that won't make you ill and eventually kill you. All of our health-related three-letter agencies are commandeered entirely by the corpocracy that both political parties have allowed to metasticize for money. Now shut the fuck up and pay your taxes, peasants. Israel and Ukraine need bombs and Kosovo needs an LGBTQ+ initiative.
I remember in 1995 when they got caught releasing GMO corn into corn chips for humans. It was oops, our bad. We meant to feed it to the cows you eat. And no one batted a freakin’ eye. 30 years later, and the population is even more passive. Mexico won’t take our garbage corn which tells you plenty. Weaken and destroy the first world and drag it to the turd world.
We buy our cheese from Williams in Pinconning MI. Local milk. Local owners. Family business for like 100+ years. On-site production. No Pfizer for them! LOL.
Ok, but don’t all farmers have to vaccinate their cows? And aren’t all these animals vaccines mRNA based now? Doesn’t the mRNA animal vaccines (aka known as COVID-19 vaccine) infiltrate the organs and the milk of the cows in the same way it does in humans?
I am not so sure if that vaccine would survive the pateurisation process. I think it's a little fearporn. Maybe raw meat and cheese is not that safe, but even there. It's not like you inject food. You know those Indios that kill their pray with curare darts? It kills the animal, when the poison enters the bloodstream, but they can injest the meat no problem.
I have been reading the ingredients on a lot of cheese lately and avoiding the ones that don't have animal rennet. I buy mostly from a local farm that uses their own rennet, but I have found that cheese from Europe typically (if not always) is made with animal rennet and they also don't add the anti-fungal.
I always wondered wtf "rennet" really was. I had a sense it was something that had been tinkered with as far as large production (because corporations always go for the cheapest methods)...
Know anything about "vegetarian enzyme" ingredient listed in cheese? We mostly buy 'organic valley' raw milk cheese. No rennet on the ingredient list, but vegetarian enzyme is. Sounds similar to the rennet to me and searching for good info gets fuzzy because it either steers you back to rennet or a bunch of pages of vegan websites. It appears there are actually vegetables/plants used to make rennet or enzymes, but since mold & fungus are not animal, they can be folded into "plant" on the label as the microbial version you speak of...
And of course "enzymes" are another hot off the shelf supplement... cuz apparently they help you digest stuff.
Any cheese you can cut needs rennet. Only cottage cheese, cream cheese and the likes don't. If you want a vegetarian option, they will always use fake rennet, whatever these enzymes are made of. Could be from harmless to totally toxic.
Organic Valley (Raw Milk Cheddar) does not list any rennet. Only "vegetarian enzyme". Is that a rennet substitute as part of the fermentation process?
According to article by 'Food Renegade', if it's listed as Organic or NON-GMO it cannot have the FPC as rennet...but what about the "vegetarian enzyme"??
I feel like a lil lab rat in a maze. LOL
I did find out that the "Raw" in RMC from Organic Valley does not actually mean raw. It means the FDA decided that you can heat treat your milk up to 161 degrees before it becomes pasteurized. Therefore you can call it raw.
Fuck it. I work on a farm. We have no dairy cows (yet), but I reckon I can find someone around here who makes their own cheeses. Then I can just ask them instead of having to try and translate 16 different corporate code words for ingredients. Haha!
The enzyme is basically the rennet imitation/substitude. It can be made from different plants and I think even totally synthetik. But if it says organic, non-gmo I would opt to believe it. (Still that naive, I guess 😂) I think we shouldn't get totally anxious over our food, after all we have survived their onslaught up to now and the mind plays a huge part in your well-being. You can think yourself sick basically, as well as heal yourself. I try to be sensible while staying practical.
You are a farmer, believe me, you are miles ahead... one of the most importent Jobs of all.
Yeah, good point. I don't get too caught up. We are doing things mostly right and ahead of the proverbial bell curve. With a clan of 5 we still have to hit the "super"market to supplement the home grown and I may have gotten a bit lazy the last few years on the label reading.
Agent's series on so-called vitamins really reinvigorated me. My supplement shelf was already pretty cleared out, but one thing I made a move on was soap and shampoo. Turns out "organic" shampoos just means "new/different chemicals to replace the ones highly recognized as dangerous". Mix 1 or 2 organically "derived" ingredients with a bunch of chemies and just shout on the label about what it does NOT have in it...these fuckers are clever.
Being as it is entering weekend margarita season, guess I really shouldn't micromanage my cheese consumption.
I think self-sufficency is nearly impossible to manage nowadays. Specially with kids.
The vitamin series shook me up quite a bit as well. I was an avid Vitamin D user and now I really don't want to take it any longer 🫣
I still take Gelee royal (royal jelly?) and I have these capsules with powdered reindeer innards which are supposed to cover all essential vitamins, but I am not so sure any longer. The deeper you dive, you realize how little you know, I get the feeling 😂
I haven't been able to find good cheese here in ages. The timing of your post though lol, last week I was craving cheese so much, but knew buying it wasn't an option, so we made mozzarella cheese out of our raw milk. We used the just add vinegar method. It was very easy and tasty.
Mozzarella stretches, that requires heat and rennet, ain’t no chance you are making a stretching, melting cheese with just vinegar. You’ll have to prove that one, kiwi guy.
Another reason why we all need to make our own cheese and support our own local farmer.
Too much work, to make my own cheese. I prefer to support locally-made products.
Who makes them?
And shredded cheese is loaded with the antibiotic natamycin. Parmesan contains sawdust. Yum!
Parmesan doesn't. Only the stuff Americans refer to as Parmesan does. You 'muricans really need to get a grip on your food supply. It's so bad that even the EU bans 95% of US foods from being sold here.
Correct. I wasn't referring to the real Parmesan cheese.
I live in Germany and there was tests of the cheapo Parmesan-bagsyou can buy in different convenient chains. There was sawdust in them also. And very little real Grana Padano or Peccorino.
If I had a ripsaw, I could make Parmesan..😁👍
Ripsaw and the little chemist starter set 😉
Commonly called cellulose.
Sorry to disappoint you, but if somebody would ask me if I want to learn all about cheese my answer is yes, please. :-)
I spent a summer on an alp in Switzerland where they kept sheep and goats and made cheese. Actually you don't necessarily need rennet for cream cheese and soft cheeses. For medium and hard you do, though.
I have a couple of vegan friends (not the woke type, more like original Hippies not wanting to harm any animal.) I keep trying to tell them not to buy vegan processed food. I think it' s pure poison, including of course the more than disgusting fake cheese.
Me too, could talk cheese all day! If you haven’t yet checked out David Asher, I love his book, changed all I did with cheesemaking for the better. 🥰
Thank you for the recommandation. I don't know him, but it sounds like a book I need! And want, of course.
If I will survive this madness, that seems to be looming ahead, I reckon a cheesemaker will be in more demand than any of my other skills 😂
As long as there are cows left too. Perhaps there’ll be sheep and goats but cows are certainly in the firing line don’t you think?
They are. Another victim in the great battle between darkness and light in my opinion.
Again, great article Agent.
However, don't worry about the DNA CRISPR thing. After reading this excellent post by Tam, I am almost 100% certain that DNA is yet another huge lie. What they do use remains the big question though. Here's the post, for anyone who is interested in the DNA hoax:
https://criticalcheck.wordpress.com/2021/12/15/dna-discovery-extraction-and-structure-a-critical-review/
Tracey Northern, may she rest in peace, also did some great research on the DNA fraud.
I agree Robert, CRISPR has been an abject failure in human testing, I wrote on that subject last year: https://dfreality.substack.com/p/chaff-and-countermeasures
Not good for a human to eat no doubt, but the possibility of it affecting our genome is rather nebulous.
Despite the promising computer simulations or petri dish concoctions touted as evidence, every time CRISPR cells have been introduced in humans they get wiped out by the immune system faster than they can do their job. The immune system detects these cells, and cells created by them, as cancerous. Thats a pretty massive hurdle I doubt this tech can overcome, and that’s still assuming Watson and Crick’s acid trip has any bearing on reality.
Hi Scipio!
Yes! Watson and Crick must have had some pure LSD to identify the "stairway to heaven"!
The other batches were designed for MK-Ultra and the proposed 60's hippie movements.
Thats what they "plan": by destroying the human immune system, CRISPR can move into action. All this garbage is just a layered psy-op on top of a psy-op. More and more ( i.e.):
What is an “electron microscope”? How does it really work? Is electron microscopy the way in which biological particles are observed without being distorted by preparatory procedures and by electron microscopy itself? Can direct and uninterpretable evidence be produced by electron microscopy? Can it be proven that biological particles subjected to electron microscopy are identical to what exists in the living organism? Can electron microscopy directly and uninterpretable reveal what is happening in the living organism at the microscopic level? Because micrographs obtained by electron microscopy are indirect “evidence” and need to be interpreted, what are the ways in which it can be proved that the interpretations of the micrographs are correct because they correspond to reality?
In fact, what is the so-called electron microscopy so that so-called scientists can declare that through it they can provide a real picture of what exists in the living organism, following the observation of a sample of dead tissue, decomposing and distorted extremely serious about preparatory procedures and electron microscopy itself?
Has anyone ever isolated, purified, and observed an amino acid, a protein, a nitrogenous base, a nucleotide, a gene, a DNA fragment, or an entire DNA strand? What DIRECT and UNINTERPRETABLE evidence of the existence of submicroscopic particles really exists? Has anyone ever isolated, purified and visualized at least one molecule of something? Did you know that atoms only exist IN THEORY?
Would be a good topic to write on :-)
Stay well!
Great article! Thanks for sharing.
I find scientific literature easier to read when it is debunking scientific literature.
So, Robert, I thank you for the link.
Has Tracey Northern passed? I wondered why she stopped writing. Do you have any links to her writing on DNA? Thanks.
Yes sadly, I learned she died last December.
Here's here piece on DNA: https://northerntracey213875959.wordpress.com/2020/11/26/is-it-time-to-give-up-on-the-flawed-modern-day-science-of-genetics/
Most of her articles are worth reading.
Thank you Robert. Had no idea she passed.
Always enjoyed her posts.
That's awful news about Tracey, I haven't read anything about this from Falconer, Fakeologist or Henningson.
I mostly buy raw cheeses when I can find it but now I’ll need to find out if it’s made with animal rennet…
I work in a very large nursing home, 350 residents, and the kitchen corporation is asking for residents to volunteer their dna to give them a “healthy diet” specifically made for their own dna🤨
And we have Covid smelling dogs that visit periodically to “test” (to isolate) these poor folks(even though they are highly boosted with their 9th c19 shot)
Oh my!
Much strength for you Christine.
So sad all you have written. :-(
What I wonder is how they figured out that they need animal rennet to make the cheese in the first place. A cow vomited in the milk bucket and the milk turned to cheese? This is another question that will keep me up at night. 😂
Well, let me spare you the sleepless nights my dear! It’s quite simple really. A baby kid vomited right after getting her milk from mama and it came out curdled, so the clever shepherd said, hmmm, what could have caused that liquid to curdle instantly, when we must wait 3 days leaving the fresh milk out on the counter before we will get any curdling action. And voila, that natural curiosity caused them to kill the young kid to examine its stomachs and divine where the magic is happening. 😊
Thank you, It's been a sleep deprivation week. Whew! ❤️
I have been discussing this, or at least trying to, with my local cheesemonger at the New Seasons grocery. They are, of course, much in denial and ignorance. Your article, I will print out and give.
Those freeze-dried cultures are also not necessary for cheesemaking. Clabber cheese was made by our ancestors by leaving raw milk on the counter until it separated. Most folks don’t like the sour flavors anymore, but they are very healthy. I make cheese and no longer buy any cultures and next week will be making my own animal rennet for the first time. A true ‘vegetable rennet’ is possible, made from fig sap or nettles, but that is not what they use in commercial cheesemaking. There’s an excellent book and courses by David Asher, non-industrial, it’s marvelous, can’t recommend him enough. And yes, it sucks, but cheese used to be so much better and didn’t make folks sick, really! The number of ‘lactose intolerant’ folks these days is off the charts, and this is why. It’s all fake! 😩
I'm a fan of sour, actually. Kefir and fermented cabbage are so underrated 😁
Definitely! I started fermenting all kinds of veggies a few years ago, and herbs, and making kombucha and it’s enriched our cuisine and our health so much I’m really convinced this is what is missing from most folks’ diets and a key to getting away from the Pharma Ferris wheel.
Absolutely 😀
In the United States, one must pay roughly double for food that won't make you ill and eventually kill you. All of our health-related three-letter agencies are commandeered entirely by the corpocracy that both political parties have allowed to metasticize for money. Now shut the fuck up and pay your taxes, peasants. Israel and Ukraine need bombs and Kosovo needs an LGBTQ+ initiative.
I remember in 1995 when they got caught releasing GMO corn into corn chips for humans. It was oops, our bad. We meant to feed it to the cows you eat. And no one batted a freakin’ eye. 30 years later, and the population is even more passive. Mexico won’t take our garbage corn which tells you plenty. Weaken and destroy the first world and drag it to the turd world.
I like the jokes that sneak in.
Condoms and adrenachrome.
They're so smart - why don't they get Fizzer to make chocolate flavour adrenochrome.
Most likely they have already!
Thanks, agent, the humor helps...
We buy our cheese from Williams in Pinconning MI. Local milk. Local owners. Family business for like 100+ years. On-site production. No Pfizer for them! LOL.
Ok, but don’t all farmers have to vaccinate their cows? And aren’t all these animals vaccines mRNA based now? Doesn’t the mRNA animal vaccines (aka known as COVID-19 vaccine) infiltrate the organs and the milk of the cows in the same way it does in humans?
I am not so sure if that vaccine would survive the pateurisation process. I think it's a little fearporn. Maybe raw meat and cheese is not that safe, but even there. It's not like you inject food. You know those Indios that kill their pray with curare darts? It kills the animal, when the poison enters the bloodstream, but they can injest the meat no problem.
Thanks for the information!
I have been reading the ingredients on a lot of cheese lately and avoiding the ones that don't have animal rennet. I buy mostly from a local farm that uses their own rennet, but I have found that cheese from Europe typically (if not always) is made with animal rennet and they also don't add the anti-fungal.
I always wondered wtf "rennet" really was. I had a sense it was something that had been tinkered with as far as large production (because corporations always go for the cheapest methods)...
Know anything about "vegetarian enzyme" ingredient listed in cheese? We mostly buy 'organic valley' raw milk cheese. No rennet on the ingredient list, but vegetarian enzyme is. Sounds similar to the rennet to me and searching for good info gets fuzzy because it either steers you back to rennet or a bunch of pages of vegan websites. It appears there are actually vegetables/plants used to make rennet or enzymes, but since mold & fungus are not animal, they can be folded into "plant" on the label as the microbial version you speak of...
And of course "enzymes" are another hot off the shelf supplement... cuz apparently they help you digest stuff.
Any cheese you can cut needs rennet. Only cottage cheese, cream cheese and the likes don't. If you want a vegetarian option, they will always use fake rennet, whatever these enzymes are made of. Could be from harmless to totally toxic.
Organic Valley (Raw Milk Cheddar) does not list any rennet. Only "vegetarian enzyme". Is that a rennet substitute as part of the fermentation process?
According to article by 'Food Renegade', if it's listed as Organic or NON-GMO it cannot have the FPC as rennet...but what about the "vegetarian enzyme"??
I feel like a lil lab rat in a maze. LOL
I did find out that the "Raw" in RMC from Organic Valley does not actually mean raw. It means the FDA decided that you can heat treat your milk up to 161 degrees before it becomes pasteurized. Therefore you can call it raw.
Fuck it. I work on a farm. We have no dairy cows (yet), but I reckon I can find someone around here who makes their own cheeses. Then I can just ask them instead of having to try and translate 16 different corporate code words for ingredients. Haha!
The enzyme is basically the rennet imitation/substitude. It can be made from different plants and I think even totally synthetik. But if it says organic, non-gmo I would opt to believe it. (Still that naive, I guess 😂) I think we shouldn't get totally anxious over our food, after all we have survived their onslaught up to now and the mind plays a huge part in your well-being. You can think yourself sick basically, as well as heal yourself. I try to be sensible while staying practical.
You are a farmer, believe me, you are miles ahead... one of the most importent Jobs of all.
Yeah, good point. I don't get too caught up. We are doing things mostly right and ahead of the proverbial bell curve. With a clan of 5 we still have to hit the "super"market to supplement the home grown and I may have gotten a bit lazy the last few years on the label reading.
Agent's series on so-called vitamins really reinvigorated me. My supplement shelf was already pretty cleared out, but one thing I made a move on was soap and shampoo. Turns out "organic" shampoos just means "new/different chemicals to replace the ones highly recognized as dangerous". Mix 1 or 2 organically "derived" ingredients with a bunch of chemies and just shout on the label about what it does NOT have in it...these fuckers are clever.
Being as it is entering weekend margarita season, guess I really shouldn't micromanage my cheese consumption.
I think self-sufficency is nearly impossible to manage nowadays. Specially with kids.
The vitamin series shook me up quite a bit as well. I was an avid Vitamin D user and now I really don't want to take it any longer 🫣
I still take Gelee royal (royal jelly?) and I have these capsules with powdered reindeer innards which are supposed to cover all essential vitamins, but I am not so sure any longer. The deeper you dive, you realize how little you know, I get the feeling 😂
I haven't been able to find good cheese here in ages. The timing of your post though lol, last week I was craving cheese so much, but knew buying it wasn't an option, so we made mozzarella cheese out of our raw milk. We used the just add vinegar method. It was very easy and tasty.
And rennet, of course, otherwise you just get ricotta.
Nah, the vinegar separates the curds and whey, we got mozzarella cheese using ONLY raw milk and vinegar (and salt for taste).
Mozzarella stretches, that requires heat and rennet, ain’t no chance you are making a stretching, melting cheese with just vinegar. You’ll have to prove that one, kiwi guy.
Gal, not guy, and I don't have to take homework assignments from strangers on the internet LOL. I made it, then ate it. And yes, it did take heat too.
You don't have to believe me, or look it up, but you can shut up and move along.
Ok,look it up where? I want to see in melted, because there is no chance in hell.
You should not call any cheese a mozzarella.