Good day dear readers and welcome to Friday!
Today’s foodie word was selected by Vanesther over at Bangers & Mash. She’s a working mom of two adorable girls who’s on a mission to serve great food on a budget. Please go take a peek at her blog as she dishes up some very nice, well…dishes!
She has selected page 601 and the 4th word down…
(words selected from the Dictionary of Food by Charles Sinclair)
Cheese made with a curdling agent not derived from animals.
Side Note: Today more and more cheeses are made with “microbial enzymes” which are widely used in the industry because they are a consistent and inexpensive coagulant. The term “microbial enzyme” means it is a synthetically developed coagulant. The term “vegetable rennet” means it is derived from a vegetable source. Soft cheeses such as cream cheese and cottage cheese are manufactured without rennet. Some cottage cheeses, however, may contain gelatin which is derived from animal sources. All labels should be read carefully.
Who’s going to be the next selector of next Friday’s word? Will it be you? Oh come on now, you know you want to! In addition to selecting the word, you get 5 minutes of fame and fortune, well OK, maybe not the fortune but who knows, you may even get more followers!
Remember, I need a page number from 1-632 and a word number 1-20. (there’s an average of about 20 words on each page, some have a few more, some have a few less.)
The race is on…first person to give me their choice, wins!