Formaticus: the latin word for cheese made in a mould.
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
Most types of cheese only need two or three ingredients: milk, cultures, and rennet. Milk is the most important ingredient in making cheese. It is best to use fresh milk so we get ours daily from the dairy farm at Iowa State University! Cultures help “ripen” the milk by increasing acidity levels and has a big role in determining the taste, texture, and characteristics of your finished cheese. Rennet is added to help solidify and maintain the sweetness of the milk before its acid level becomes too high and create an off flavor.
Have a ‘hole’ lot of fun exploring our page and what Formaticus has to offer!