tag:blogger.com,1999:blog-7581786782186614362.post6380796334817392216..comments2018-11-17T10:19:05.489+01:00Comments on Appalachian to Alpine: Operation: Cheese Making Part II... Mozzerella, Ricotta, & SerasAnniehttp://www.blogger.com/profile/17722510779196369539noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7581786782186614362.post-16218784423644662562010-11-15T18:44:57.583+01:002010-11-15T18:44:57.583+01:00The fresher the cheese, the more lactose it contai...The fresher the cheese, the more lactose it contains...According to a University of Wisconsin-Madison food science professor “most of the lactose is gone after three months of aging.” I don't know if that's so, but I look forward to trying some stinky aged Annie-made cheeses! <br />and I LOVE THE COW VENDING MACHINE!<br />xo, a fanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7581786782186614362.post-81611781911752856902010-11-11T16:01:03.067+01:002010-11-11T16:01:03.067+01:00It depends how exactly they have problems with dai...It depends how exactly they have problems with dairy (I am assuming you are talking about Cedar). If it is a problem with cow milk, most cheeses can be made with goat milk. Otherwise... I don't know!Anniehttps://www.blogger.com/profile/17993936994041347506noreply@blogger.comtag:blogger.com,1999:blog-7581786782186614362.post-5856764678821742010-11-11T15:07:36.754+01:002010-11-11T15:07:36.754+01:00Just wondering if homemade cheese can be made so t...Just wondering if homemade cheese can be made so that people who have trouble eating dairy can eat it? <br /><br />SAraAnonymousnoreply@blogger.com