Do… do you think all cheese has the same consistency of cheddar? Cottage cheese exists, as do many other soft cheeses. Also, he mentioned fat consistency. Fat under cooler temps gets harder, so in your fridge it probably would be more hard, closer to maybe cream cheese or something like that.
Alright, I’m awake now and can more thoroughly explain what I meant.
The original post had a sentence that suggested there was no point in making whale cheese, because the consistency is very similar. However, there are many kinds of cheese that are dissimilar in texture and consistency, mainly hard cheeses like cheddar, largely regarded as the most popular cheese in the world. Thus, even if you ignore the other factors, there would be a vast difference between some kinds of cheeses one may emulate with whale’s milk and the milk itself.
Do… do you think all cheese has the same consistency of cheddar? Cottage cheese exists, as do many other soft cheeses. Also, he mentioned fat consistency. Fat under cooler temps gets harder, so in your fridge it probably would be more hard, closer to maybe cream cheese or something like that.
Alright, I’m awake now and can more thoroughly explain what I meant.
The original post had a sentence that suggested there was no point in making whale cheese, because the consistency is very similar. However, there are many kinds of cheese that are dissimilar in texture and consistency, mainly hard cheeses like cheddar, largely regarded as the most popular cheese in the world. Thus, even if you ignore the other factors, there would be a vast difference between some kinds of cheeses one may emulate with whale’s milk and the milk itself.