All Kirkland Signature (Costco) cheeses, except Parmigiano-Reggiano and Manchego, are made with microbial rennet and are suitable for vegetarians. Laughing Cow cheeses are also suitable for vegetarians. While Parmigiano Reggiano is not vegetarian, vegetarian Parmesan cheese can be found at the grocery store. To avoid cheese made with rennet, look for cheeses labeled vegetarian or check the ingredients or production methods.
Many Italian cheeses are suitable for vegetarians, but it is important to check the ingredients or production methods to ensure they are free from animal-derived rennet. Parmesan can go either way, and Aldi’s store-brand vegan Parmesan is LEGIT, with a perfect salty, umami tang.
All Kirkland Signature cheeses are made with microbial rennet and are suitable for vegetarian diets. Specially Selected Parmigiano Reggiano Assorted Varieties are available while quantities last. Most cheeses are made with animal rennet and are not vegetarian, so most vegetarians will not eat Parmesan cheese if they know that.
In summary, while many Italian cheeses are suitable for vegetarians, it is important to check the ingredients or production methods to ensure they are free from animal-derived rennet.
📹 The Best Cheese To Buy At The Grocery Store…And What To Avoid!
This cheese review video was a highly requested! Which is why I wanted to give a thorough breakdown of all the types of cheeses …
How do you know if a rennet is vegetarian?
Cheese labels often contain an “enzyme” referring to the rennet used in the cheese. Non-vegetarian rennet is often labeled as “animal enzyme”, while vegetarian cheeses use “microbial enzyme” or “vegetarian enzyme”. Some cheeses are labeled suitable for vegetarians, but it’s unlikely that a non-animal rennet was used in traditional cheeses like AOC (Appellation d’Origine Contrôlée). Traditional cheeses, like AOC, have a manufacturing process developed before vegetarian-rennet alternatives. Not all cheese companies indicate the type of rennet on the label. To ensure no animal-based byproducts are present, it’s best to shop at a cheese shop and speak with a knowledgeable cheesemonger.
What cheeses do not use animal rennet?
Cheeses like mozzarella, cottage cheese, cream cheese, ricotta, goat, and provolone are typically vegetarian, but not all are made with rennet. Some brands, like Cello, use microbial rennet instead. Cream cheese and cottage cheese are not vegetarian, as they do not require coagulation and are made with loose curds, which are a great source of protein. Parmesan cheese, made in a specific region in Italy, is not vegetarian as it always uses animal rennet during the cheese-making process. However, there are hundreds of variations of domestic Parmesan made with vegetarians in mind, such as ours.
In summary, while some cheeses, such as mozzarella, cottage cheese, cream cheese, and ricotta, are vegetarian, others, like Parmesan cheese, are not. Some brands, like Cello, use microbial rennet instead of animal rennet, making it easier to find vegetarian options.
Which cheese does not have animal rennet?
Cheeses like mozzarella, cottage cheese, cream cheese, ricotta, goat, and provolone are typically vegetarian, but not all are made with rennet. Some brands, like Cello, use microbial rennet instead. Cream cheese and cottage cheese are not vegetarian, as they do not require coagulation and are made with loose curds, which are a great source of protein. Parmesan cheese, made in a specific region in Italy, is not vegetarian as it always uses animal rennet during the cheese-making process. However, there are hundreds of variations of domestic Parmesan made with vegetarians in mind, such as ours.
In summary, while some cheeses, such as mozzarella, cottage cheese, cream cheese, and ricotta, are vegetarian, others, like Parmesan cheese, are not. Some brands, like Cello, use microbial rennet instead of animal rennet, making it easier to find vegetarian options.
What brand of Parmesan is vegetarian?
BelGioioso Vegetarian Parmesan is a cheese made with fresh milk from local farmers, without animal rennet. Each wheel is aged in caves for over 10 months, with Master Cheesemakers inspecting and hand-turning each wheel to ensure consistency. This process develops Parmesan’s sweet, nutty flavor and aroma, making it versatile for most vegetarian dishes. The cheese’s texture is hard, granular, and has a golden yellow appearance. It can be topped with salads, sprinkled on pizzas, soups, and pasta dishes, or shredded for crispy wafers.
Is Aldi vegetarian friendly?
Earth Grown products offer a variety of vegan and vegetarian options, including meatless meatballs, non-dairy desserts, and vegan cheese. These products are free from animal products like meat, poultry, and seafood, and contain substances produced by animals like eggs, dairy, honey, gelatin, and lanolin. ALDI offers tasty and affordable vegetarian and vegan groceries, making them an excellent choice for those looking to live a healthier lifestyle.
Which Italian cheeses are vegetarian?
Italian hard vegetarian cheese includes Freschissimi, Gorgonzola Grana Padano, Grated Mozzarella Fiordilatte, Parmigiano Reggiano Pecorino, Provolone Valpadana, and Ricotta Scamorza Tradizionale. It is available in a variety of packaging options.
Can you buy Parmesan without rennet?
Parmesan cheese is a vegetarian product, whereas Parmigiano-Reggiano is not. Vegetarian Parmesan cheese is available for purchase at grocery stores. In order to circumvent the use of rennet-based cheeses, it is recommended to seek out vegetarian cheeses that are labeled as such or to examine ingredient lists for the presence of enzymes. This may result in the discovery of a new product that will meet your preferences.
What rennet is used in Parmigiano-Reggiano?
Parmigiano Reggiano cheese is made by converting milk into cheese using rennet, a mixture of protease, and coagulating casein particles. The cheese production process only uses animal rennet (calf), unlike other cheeses. The milk is curdled to control its density, reducing it into micro-grains using a spino instrument. The process ends when the micro-grains are about a grain of rice in size. The cheese is then cooked to a temperature of 55 degrees, allowing the micro-grains to compact and be extracted. The cheese is then wrapped in a linen cloth, cut into halves, and placed in a “fascera” mould, creating two forms of Parmigiano Reggiano.
Is Aldi Parmesan cheese vegetarian?
It should be noted that the product in question is not entirely dairy-free, as it contains two ingredients derived from dairy sources. The product contains the following ingredients: vitamin D, calcium, iron, potassium, cultured pasteurized part-skim milk, salt, microbial enzymes, anti-caking blend (potato starch, tapioca starch, natamycin), and milk. Nevertheless, it is presumed to be almond-free, as no almond-derived ingredients are listed on the product label.
What are the ingredients in Aldi Parmesan cheese?
The recipe includes Parmesan cheese, powdered cellulose to prevent caking, and natamycin to protect the flavor.
Can Parmigiano Reggiano be vegetarian?
Parmigiano-Reggiano cheese is traditionally made with rennet derived from the inner lining of the fourth stomachs of calves, which are ground and soaked in an enzyme extraction solution. However, Parmesan cheese can be made from either animal or non-animal sources. Over 98 of rennet used in US-produced cheeses, including Parmesan, is from non-animal sources. Vegetarian rennet cheeses are becoming more popular due to a cultural trend towards plant-based eating.
These non-animal derived rennets are typically cheaper for cheesemakers and make the final product kosher. The most commonly used form of rennet is fermentation-produced chymosin, which is genetically identical to the enzyme found in baby calves’ stomach linings but is more economical. This enzyme is used in small amounts to make large batches of cheese.
📹 Cheeses You Should Never Buy From Aldi (& Ones You Should)
When it comes to Aldi’s award-winning cheeses, everyone’s got an opinion about which is best. But with so many options …
I’ve been waiting over 90 days for an appointment with the nutritionist. Newly diagnosed diabetic, and Bobby has made it so easy for me they have discontinued my insulin injections for oral medications! Thank you so much! I am singing you praises to all who want to know how I lost 40 pounds so easily!! Keep up the great work!
I like what you said about full fat dairy. At the Senior Center in Huntington NY they hand us 2% milk. Several times I’ve told them we should not be drinking this… we should have full fat milk. Their response was the county dietary rules restrict them from selling full fat milk! What kind of insanity is this?? Who makes these unacceptable rules??
I too am very grateful for these articles. We don’t have a Whole Foods yet, soon, but we have Nugget and they have a lot of organic. It is more expensive but I look for sales. I love the Hidden Valley products like the whole milk and it can last up to a month past the due date. Thanks for all your hard work in researching foods. 😊
I make my own kefir cheese. It has the consistency between sour cream and cream cheese. The probiotic benefit is amazing. For $6/half gallon, I can make better probiotics than in stores, and cheaper. I use Organic Valley Grassmilk (good stuff!). It’s non-homogenized, which is good. Yes, it’s Pasteurized, but it’s not Ultra Pasteurized. It’s the closest thing to Raw Milk I can find in the grocery store. If there’s something better, let me know.
I am so impressed with your research and your dedication to finding the best healthiest food out there, for us consumers. This article on cheeses was a HUGE eye opener for me. My eating habits are about to change. I so very much appreciate you posting it for all of us to enjoy and benefit from. Thank-you. Zee Mitchell Ottawa, Ontario Canada
I have always thought pecorino romano was better than parm reggiano. It’s delicious and a great price at TJs indeed. I also buy block feta from TJs. Its imported from Greece and so very good in a traditional spanakotiropita (spanakopita). Im not a cheese lover but this is a very good article. Thank you.
I was raised on unpasteurized milk and cheese (I’m Irish, my grandparents were farmers, plenty of grassfed cows and free milk because of that). I developed a serious case of lactose intolerance because of it – before the age of two. Raw milk is far stronger and creamier than pasteurized milk. It’s delicious but a word of warning: sometimes it’s pasteurized for a reason and unpasteurized milk and dairy may not suitable for everyone.
Thanks for the informative article! I love Annie’s Mac n cheese for my grandkids, but had no idea they made grass fed! Will be looking for that. My grandkids love Mac n cheese. I buy pecorino Romano from Costco. It’s a huge chunk, but it lasts a long time. I personally only eat sheep’s or goats milk cheese because it’s easier to digest. My dietitian recommended it years ago. My functional doc showed me in my blood test results, several times, that I have inflammation when I eat anything made from cows milk. Actually can see a certain kind of white cell rise in number—which is inflammation. I’m a science nerd and fascinated by this stuff. 🙂
First of all, I love your articles Bobby. I am subscribed and recommend you to my friends. Secondly, on this occasion, I have to take you off your high horse for a moment. You kind of dismissed Parmigiano Reggiano pretty quickly. You should highlight more “Parmigiano Reggiano”. This cheese is great on the stomach, and in Italy, for example, it’s one of the few items doctors say you can eat when having stomach troubles. Parmigiano is great alone, grated fresh on pasta recipes and as an ingredient in several recipes (many, many Italian recipes have Parmigiano in them). Not only does it have a great aged flavor — but it’s versatile, good for you, and just simply wonderful. So, it may be more expensive, but oh so worth it. In the article you’ve compared Romano to Parmigiano, but it’s worth noting that they don’t substitute each other (simply put, they are different flavors). One last thing, where was the fresh mozzarella in water?? I mean, that is a lovely cheese to eat, like in a caprese salad, or alone. 🙂 Some examples of nice ones are: Galbani Bocconcini (in Safeway or Bashas, where I live) and Garofalo Mozzarella di Bufala campana (Water buffalo mozzarella) (in Costco, where I live). But, there are many more types, sizes & shapes, and in different stores there are different brands, of course. My request to you is: Can you do an entire episode on quality Italian Cheeses?
A cheese is not neccessarily made from grass fed cattle if it’s called “organic”. it can be fed organic corn for example or even sheep meal as long as its organic right. It must say “grass fed” or pasture raised for beef which has the same benefits as grass fed dairy. Pecorino is way too salty, there just isn’t a substutute for parmigiano reggiano but using a completely different cheese entirely can be fun and tasty.
Loving all this great info Bobby! Found your vids 3 weeks ago and been binging them all don’t Ive seen them all yet but I think I got a great start! Just turned 40 and my health has been worst it’s ever been this year! I work out almost everyday and never lose weight. I’m ready to turn this ship around in a big way. I’m already loving so many of your suggestions! I havnt eaten peanut butter in years cause it always made me sick to my stomach. I tried the creamy richards peanut butter only ingredient being peanuts! On the sprouted power bread it is soo good! Does NOT make me feel sick at all! Soo crazy. I rarely eat fast food because my body literally rejects it. I would eat the chick-Fil- a crispy sandwich and I would have the worst reaction from it like a Gerd asthma attack where I can’t breath and have to keep coughing til it subsides! Dr’s think I’m crazy when I explain it. Then I watch your article on it other day that says they put double MSG in it! Explains a lot to me. My body cannot take this bs they are putting in the food! So thank you so much! Your a trailblazer of our time. Will continue to follow and pass along this great information to those who want it.
imported cheese is real but our local is fake. but it does taste good because it is soft texture. real cheese is hard texture. I don’t eat much of it because it is very oily. Soft cheese has lots of oil and tapioca etc. I like the cheese in ice cream, it contrast the sweetness. I just need to eat those things ocassionaly coz my skin is super oily big pores and horrible acne. Even tomato sauce is fake, so i just buy tomatoes and grind it up. I tried the imported italian tomato sauce. in bottle but it is too sour for my tummy. I now focus on real whole foods. I just don’t know if I can cut the seasonings. I think those are the additional problem to my skin.
First of all THANK YOU! SECONDLY: my disdain for youtube is real! My news feed is the same stuff day after day when there is content like this that I could have been seeing!! I have friends who are lactose intolerant. Your content will help them! For the record, I LOVE DUBLINER!!! and Kerrygold in general. So much info for a CHEESEHEAD that I can’t wait to wait this article again! I wish you would have discussed the Merts spread though… and for that matter cheeseballs (not the orange ones) the cheeseball and cracker kind! Thank you again!!!
May I make a suggestion?. When you are at a certain Supermarket / grocery store when you are reviewing for example mayonnaise and you are at Walmart and you pick the ones that you like and the ones to stay away from. Can you also suggest the best one at that store that we should buy because some of us can’t get to the other stores where you suggest that they have the best ones at. I think a lot of us would appreciate that. Thank you so much for all that you do for us.
Bobby, my 11 year old granddaughter wanted me to buy Velveta cheese for her to eat (I’m a pescatarian), and I nearly had a Fred Sanford heart attack‼️😂 I told her NO, and I explained to her why not: it’s a horrible processed glob of nastiness! I share your articles with her and my family! I appreciate you and Art very much; keep up the great work‼️Can you do a article about plant based”Simple” crackers? They use bad oils, too. And also non-gas BBQ grills using wood chunks/chips only vs. charcoal. And gas grills are pure cancer‼️
Thanks for the article Bobby! Have been on a quest for the perfect, healthiest cheese. Any pasteurized dairy loses crucial nutrients and enzymes. Raw grass fed organic seems to be the best option, but very limited choices in the store. There seems to be a lot of labeling tricks on how you can claim “raw” dairy. According to USDA anything cooked below 161 degrees can be considered raw even though at that temp, it is sub-pasteurized. Hence companies like Organic Valley get away with calling their cheese “raw” when it really isn’t. Was really disappointed to read about that. Best solution: Buy from trusted farmers, ask about their process, and/or make cheese yourself.
You are so informative! Thank you. I read the label on a WalMart brand of cottage cheese earlier this year, and found that one of the ingredients was carbon dioxide!! When people start becoming more informed and stop eating products containing chemicals and sugar, we’ll see a lot more affordable choices on the shelves.
I think it’s important to mention that supporting a conventional dairy company that doesn’t use cows treated with RBST is better than a company like KRAFT, that does. Cows that aren’t treated with RBST get more breaks from being milked than cows that are treated with RBST. Of coarse organic and grass fed is better, but it is pricey. Even if people bought organic or grass fed dairy/products every other grocery trip, or sometimes, it’s better than never buying them at all. Of coarse being vegan is the only way to not contribute to the unethical treatment of cows and chickens. Most ranchers take good care of their animals, but once those animals are sold to Big Agra, they are not in good hands anymore. Just saying.
Professional cheesemonger and cheese educator here. Lots of great tips for the average shopper. Thank you for taking the time to do this! But here’s a suggestion for everyone: look at who your local cheesemakers are and support local businesses by buying local cheese! (Your state may have a local cheese guild or cheese association that will help you figure out who those fine folks are.) It may be more expensive, but it helps strengthen your local food economy–and during COVID, we’ve all seen how the national and global food chain broke down so easily. Plus you might be able to go visit their farm or creamery, so that you will really know where your food is coming from! Many small creameries can’t afford the exorbitant costs associated with becoming certified organic, so only buying organic instead of buying local may mean that you are missing out on cheesemakers who are doing things right but can’t afford to stick a label on their cheeses to prove it. And at some point, all mass-produced cheeses are the same, even with the organic or grass-fed label slapped on them. (For what it’s worth, corn is technically a grass, so grass-fed cheeses may be from cows who received a supplement of corn. That’s common knowledge in the cheese industry.) And to be totally clear: sheep and goat’s milks DO contain lactose. ANY cheese that is old enough to have grown a rind is going to be virtually free of lactose.
Growing up Tillamook cheese was made with milk from the cows in the Tillamook valley, pasture raised year-round. Their small batch cheese was expensive and could only be bought locally. So sad that they went big time. Now their milk comes from factory dairys in Eastern Washington that pollute the land and turn out low quality milk. It’s heartbreaking to witness a good company sell out.
Hi Bobby, I love your articles. You have changed the way I eat. You have taken the guess work out of getting the right foods! I love the app 😍! Could you do an updated article on all things vegan. In previous articles you gave various products the thumb up. But now some of the same products that had a thumbs up are now thumbs down on the app. The app does not give many vegan options for cheese, eggs, etc… Please update for me 🙏🏾
I am shocked at the amount of harmful ingredients that we don’t even realize are in most common foods we consume daily.. I have just recently found your website and I am so grateful and thankful that you are giving us all this amazing information.. I am sharing with my whole family.. thank you so much for the wonderful information to help making good, conscious and educated decisions on what we eat.. 😘🥰💋 love love this website
I know the cellulose powder in cheese is out. I usually buy Kraft. I’m going to have to go find ORGANIC now. I was considering Tillamook. I usually try Simple Truth. I was considering Kerry Gold for butter. I haven’t seen any KG cheeses in my area. There are no Trader Joe’s where I live. Looking for an orange juice and brewers yeast article please.
Isn’t Simple Truth Organic just the brands NAME and not actually referring to organic food ingredients? I always thought it was just one of those companies trying to trick you into thinking it sounds healthy when it’s just like all the other junk. I mean, it’s pretty affordable, if it were good for you that would just be too good to be true 😂 😢 sad but true
All your articles have products that you require to costs at least 2 times more closer to 4 times more. It has been proven in the Marxist California that most of the organic foods is just crap lies. As is most of across the nation. You don’t say much about obamas chickens the political correct food including watermelon. Chickens go from hatch to table in 4 weeks as hormones and antibiotics. Beef does not have that much. The EU does not permit most US foods to be imported. The US FDA is totally corrupt as especially at the current US government is now and will be for next decades. I am relocating to another country in March 2024 but not the EU
Can you please cover the rennet these cheeses have in your next cheese article. As a vegetarian, I keep reading labels behind cheese packets, but they don’t mention it. The only way to buy is look up blogs, memorize the correct brand and then buy. Some of these cheese use rennet from pigs intestine or other animals. I prefer cheese that has plant based rennet.
Tillamook is yummy. It is made in Tillamook, Oregon. I lived in Oregon most of my life, and that’s the kind of cheese you will find in any store that sells cheese. I don’t like Kraft, Kraft always has been, still is, and always will be NASTY. Sargento is alright, not preferred by me, so Tillamook is all I buy. I don’t care how it’s made, not health-conscious enough to care. I’m not a hypochondriac who freaks out if my food isn’t organic. Who cares? We’re all gonna die anyway, so pick your poison and enjoy it. LOL That’s my take on it. When I hear the word “organic” next to a dairy product, it makes me wanna puke.
You can make your own cheese,yogurt,butter,sour cream from organic valley grass fed whole milk. Just search for recipe on YouTube. You also have to be aware of well known corps we grew up with that utilize HEK293 as a flavoring in their products. The problem with Walmart brand organic shredded cheese is that I has anti caking agent in it used to make it not stick together and also anti mold chemical or antibiotic,a Mycin which some people are allergic too. Also if a Walmart product like their organic cheese say product is distributed by an American company it means the product is produced over seas like possibly China. All since Walmart was purchased by China in 2015. Walmart brand organic black beans has a man made sodium as an ingredient and it causes ulcerations of a consumers esophagus and stomach. Even their frozen veggies are made in China.
Hi Bobby and Art, I just found your information base articles and I am so thankful for all the information given. I was hoping you would have a condensed list of the best products recommended. It would be so much better when going shopping. If that already exists pls direct me to it. Thank you so much. Oriane
I tried finding Swiss that was grass fed with non-pasteurized milk, did not find anything anywhere. looking for the highest CLA, supposedly Swiss is highest, but I know brie, Edam Blue, and even cheddar have CLA. so I will be looking for one of those. I also know I will need to look for imports because everything made in the US is pasteurized.
I know artisan cheesemakers. If you visit their home, you can see which cheese products they buy. They especially love Dubliner and Tillamook cheddars. I asked them about the grass versus grain dairy. They admit that there is a difference; but, they said that it is really negligible. They argued that the people who make an issue of this are those who are usually peddling “whole” and “organic” products at a premium price. They said, “Is that grass-fed organic cheese worth a price that is three times higher than Tillamook? No. Unless you’re wealthy, you’ll get arguably the same experience from Tillamook at a fraction of the cost. Besides, we really like the taste of Tillamook cheddars.”
Hi Bobby, just found your website, great work! Question: Are you sure there is such a thing as non GMO soy? I’m soy intolerant and suffer a great deal of blotting and pain when digesting soy. My research indicated that Soy can be organic but always from GMO. I would love to hear about your sources and proof for the contrary.
There’s a fairly obvious correlation here: the more it costs, the better it is for you. It’s pretty much true whether you’re looking at olive oil, raspberries, cheese or just about anything else. A $200 tire will be better than a $125 tire. Eating well is not that difficult, it’s just more expensive. Trader Joe’s is a good alternative to the big chain stores for less expensive healthy food but the options are fewer.
I ❤ cheese, but you are too quick showing the product. Do you have a web page with pictures of the product’s labels, that we should eat the best (pictures of the front label with better detail so it’s not bury to view??) I for one would like to eat a lot more healthier things, than the song “Junk Food Junkie”, so my body can repair itself. Please & Than-q!!! E.C.
Hello Mr Bobby Parrish, can you please rate the below cheese ingredients Ingredients: Cheese, Water, Vegetable oil, Buttermilk powder, Milk proteins, Sodium citrate and Disodium phosphate as emulsifying agents, lodized salt, Lactic acid as acidulant, Carrageenan as stabilizer, Potassium sorbate and Nisin as preservatives, Flavor, Beta-carotene as colorant Allergen information: Contains milk products Manufactured in a facility that also processes products containing soy and cereal containing gluten.
You missed the cottage cheese brand Good Culture. Nothing added beside sea salt, organic whole milk, organic skim milk, live and active cultures. That’s it with 6% fat. Delicious!!!! No other brands can beat it. For full fat yogurt protein A2, organic, buy at Costco brand bellwether Farm, a pack of 64oz(2units) for 8 bucks. The Best on the market.
I worked on a dairy farm when I was young back in the 1970s. The cows were in the pasture grazing all day but were also feed ground corn and hay to help supplement their massive appetite especially in the winter. They were also given Anti biotics to keep the herd healthy .They can get sick and spread disease just like people. It’s not easy too have a 200,250 herd of milk cows without those things.
I want people who put up YouTube articles talking about dairy focus on the problems with the dehydrated milk powder that are put into things like ice cream, cheesecakes & cheese, yogurts even “kefirs” especially the larger amounts put into the “lower the fat” the more dehydrated milk is put into these so called lower fat products. It may, but in reality, why do they make “Greek” yogurt by taking conventional processed milk & add this powdered milk garbage – often it is the worse quality milk or the defatted milk in their processing. I want it to come out how any product processed in this way, is used to take the leftover skim milk, dehydrate it into powder & use it to thicken things such as low to lower fat “yogurts”, then go on to give it a flavor & sugar to make it into a very low cost snack, breakfast or break in your day “food choice” or a so called lower calorie & fat lunch. the containers, being small with how many milligrams of sugar, artificial flavors they actually call natural flavors (& the gov’t allows this here in the USA) so you can very easily gobble it down. It’s so small & unsatisfying they often eat at least 2 in a day or more c’mon admit it!!!! Also giving it not only in a bowl to their babies, toddlers etc. now they stuff it into aluminum & plastic tube bags with cartoons decorating them in bright colors like candies to attract their attention away from the fact that it’s way to easy to have it lying around for them to let the kids or whomever, feed themselves being way too easy for a parent or caretaker to hand it over in a car trip to schools or home!
As a kosher consumer, we learn a lot about cow health. Cow health can render the meat from the cow not kosher. What does that have to do with dairy or particularly organic dairy. Please read on! When I mentioned to my Rabbi that I was looking for organic meat. he said that organic fed cows can actually be worse than than non-organic fed. The problem is that cows fed organic can still be found in tight crowded spaces and never get to roam. In these crowded environment cow might tend to be unhealthy due to the lack of use of antibiotics. He said that if is best to find meat from grass fed, free roaming cows as these cows tend to be much healthier. As far as dairy, one might imagine that milk from healthy cows would tend to be healthier milk.
No matter what or where you wind up .. just keep doing this and sharing your knowledge all around the world 🌎! Some countries know this and have the knowledge, it’s the USA 🇺🇸 that needs this the MOST! Just curious what about the Mexican Cheeses like asadero like Munster or menonita cheese there are so many! 😂
I don’t know why he would approve Annies mac and cheese. Its high in carbs and Whole grain wheat and wheat flour is NOT Keto friendly and not only that. It’s just bad for you. Just because it says organic does not mean it is good for you. He has even said that. So I am very confused his claims on that. It is true that it is much better for you than the rest of the stuff with all their toxins in the food. But BETTER does not mean it is good for you. ..and yes. I did try it just to try it. Because he suggested it. But I will never eat it again.
Question regarding natural flavor. I spoke to an employee at Whole Foods in Nashua, no. They said anything they carry that lists “natural flavoring” is OK AT whole foods. . That it is a proprietary blend to the manufacturer of that product. What is your opinion on that. I don’t know if I’m convinced. Thanks much – new to your website and love it
The best cottage cheese I’ve ever had in my life is “Good Culture” it’s in your lineup there but you didn’t lift it up, it’s the last one on the right. It has 6% milk fat it is the best texture the Best Taste it is the best cottage cheese I’ve had in many many years,.. in fact then I have ever tasted, it is superb! And that’s the only one I buy now. You can get it at the co-op in a town close to you. Yes it’s about $1.50 more expensive than the other cottage cheeses at the co-op, but it is well well worth it.👌🙂
I see a lot of cheeses here(I’m in Canada) with Calcium Chloride.. a quick google search says it’s really bad for your stomach. What are your thoughts on this? I’m trying to select better cheese for me and my family. Also, the unpasteurized milk in cheese.. is this safe for young children(under 5)? Thanks!
why buy packet macaroni cheese, when it’s simplicity itself to make it? melt some butter, add plain flour or cornflour to make a paste (roux), and add milk stir well and return to the stove stirring until it thickens, (this is classic bechamel), then add your cheese and continue stirring until incorporated, flavour with a little nutmeg, add cooked macaroni. so it takes 15 minutes to make fresh, but its natural and tastes so much better than store bought packet stuff.
I especially like Cheddar. I find that if it comes from Britain, Australia, New Zealand or Ireland it is real cheddar and not the industrial plastic like product made in the US (with the exception of a few boutique dairies) Old Croc is made in Australis, says grass fed, and is sold at Walmart at a good price.
Aloha, Bobby! Thank you so much for making these articles. This is my second one. It’s so important to be proactive when it comes to the food we eat, and education is the first step. In your lunch meat article, as well as this one about cheese, you have really stressed the term ‘organic’. But just like what I’ve learned about marketing terms such as ‘organic’, consumers really need to dig deeper because these terms are minimally controlled by our government. For example, chicken product that is marketed as ‘free range’ only requires that chickens have the opportunity to step “outside” from their regular clustered-environment. As you mentioned about grass fed cheese, unless it states 100 percent grass fed, then the cows are only allowed to eat their naturally-designed food for a specific duration, which may equate to only one month or less. Therefore, I think it’s important for your viewers to be reminded of this fact, especially if you’ve touched on this subject in a previous article. Keep up the great work!
Yeah, since you said to recommend what I like to see on your show, could you check out the Polish sausage and the Brockwood sausage and far as the sausage goes see which one is the best to have I love sausage and if you could just check that out and also check out the coffee creamers see which ones is the best to use. Thank you very much.😊
Bobby i appreciate your website it is so time consuming to read labels but to know what you put in your body is so important I thank you so much because you tell us not only whats in products and why. You have done your homework in explaining why its good and what we are actually eating and the difference between products . Why do you know all these things are you that inquisitive. I want to do all these things in the store and only brush the surface of understanding I’m learning so much from you. Thank you.❤
I am french, living in the States. Is there any brand of cheese in this country that does not taste and feel like plastic ? Outside of some fresh cheese curds straight from a Wisconsin farm, 45 years of sadness that can only be alleviated by a french Brie, Roquefort, Comte or chevre, or an English stilton, or Italian gorgonzola or Parmagiano, or Irish cheddar. US cheese is just awful. Sorry.
Actually you may not worry about fact that milk was get with grass or corn diet. For example, this guy told about omega-3. Like you get this omega-3 from grass fed dairy and won’t get no omega from corn fed dairy. Reality is it a difference between you cover ~5% of your omega-3 consumption rate or don’t cover it at all. Seriously, have you ever heard about nutriologist who said about cheese as a stable source of omega-3? I haven’t. Additionaly to it you’ll got 20..30% of mostly useless animal fat in this cheese. If you want be charged for additional few dollards because cow ate grass not corn – fell free to do it, keep in mind it was pointless. My advice is to choose the cheese according to it taste only – anyway it is still same junk food as bigmacs or something. Cheap omega-3 capsules from any online vitamine store is much better source of micronutrients.
Tillamook cheese is crap. I bought some slices of the sharp cheddar and tried to make a cheese sauce with it in a simple roux. It was an utter disaster, the cheese split into a nasty grainy texture like sick. Something’s up with that. It must be horribly processed because no other cheddar does that in roux, it also had a truly wacky taste sweet acidic. This is the first and last time i will be using an American cheese. I don’t have time to play around. This makes me laugh, a cheese review in Europe would take six weeks and you still couldn’t cover them all. The crap factory cheeses would take three seconds.
I would like to know why Having a pet, everyone talks the raw food diet. Aka kibble is bad. Yet not a single provider for pet food states anything about gmo or the feed there food is fed. I trying to feed my dog grass fed pasture raised but I’m gonna end up in the poor house. Trying to figure something out but two pounds of this stuff a day is rich!! I just don’t want any glyphosate.
I especially like the Strawberry cream cheese from Aldi’s also the blueberry vanilla goat cheese and the cranberry cinnamon goat cheese are excellent lactose free soft cheeses. I don’t like the rind on the Brie but it delicious baked or in a Tarteflette. I also like the buttery Havarti and the Dill Havarti. The aged white cheddar is a favorite of ours and the mozzarella shreds are perfect for pizza and baked pasta. They are my go to for not spending a fortune on gourmet cheeses.
There’s an Aldi about 3 miles from me in Monticello, NY. I love the Cranberry White Cheddar Cheese. It’s been in the Store since March and I started eating it a year ago. It was gone in January and I wrote Corporate about it. Now I buy it whenever I see it and date the pkgs as I buy them 3 or 4 at a time. They keep fairly well.