Botanical Cheese Coagulants In Berlin

Plant rennets for cheese, from cardoon and fig sap to lady's bedstraw and nettle, traced to Aristotle and Columella. It explains where each enzyme cuts the casein and why some cheeses turn bitter, extracts the enzymes cold because heat destroys them, and filters the extract through a membrane it says holds back fox tapeworm eggs. It argues that Berlin's milder winters, which it charts from zone 6b towards 8a, let cardoon and fig grow there. Greek letters and temperatures were lost, and the framing is commercial.