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Thread: Cheese brushing robot - video

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    Jon
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    Cheese brushing robot - video

    Cheese brushing robot at a Gruyere factory in Switzerland.

    Not sure why this is done. I believe it has to do with regularly brushing off mold to form a rind.

    1:42 video:


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    mklotz mklotz's Avatar
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    De Gaulle famously said...

    Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?
    (How can you govern a country which has two hundred and forty-six varieties of cheese?)

    The district of Gruyere is primarily French and the French are absolutely infatuated with their cheeses; for them it's a religion. I'm not the least surprised that they would build complex electro-mechanical devices to tend to their beloved wheels.
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    Jon
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    It would be nice to see America advance their craft cheese production along the same lines as their craft beer production. In a couple of decades, we've legitimately rivaled the rest of the world's beers. But, with a few exceptions, our cheese is still unimpressive.

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    It goes with the butter passing robot

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    mklotz mklotz's Avatar
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    Quote Originally Posted by Jon View Post
    It would be nice to see America advance their craft cheese production along the same lines as their craft beer production. In a couple of decades, we've legitimately rivaled the rest of the world's beers. But, with a few exceptions, our cheese is still unimpressive.
    Unimpressive is perhaps an understatement. Nevertheless, I'm all for some quality, tasteful American cheese but, in a country where cheese comes in a pressurized can and folks pride themselves on how fast they can empty the can into their gaping maws...



    or advertise the way squeeze cheese can be used for home repairs...



    it's unlikely that truly good cheese will ever receive the appreciation it deserves.
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    "Certain types of natural rind cheeses, both cooked and uncooked varieties, have their rinds brushed during the period they spend ripening. This brushing, done by hand or machine, helps the interior of the cheese to keep moist during the ripening period. It also has an effect on the final flavor of the cheese: Etivaz, an AOC-protected Swiss cheese shown in the photo at right, is brushed with salt."

    The Nibble: What Are The Types Of Cheese

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    Frank S's Avatar
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    Quote Originally Posted by mklotz View Post
    Unimpressive is perhaps an understatement. Nevertheless, I'm all for some quality, tasteful American cheese but, in a country where cheese comes in a pressurized can and folks pride themselves on how fast they can empty the can into their gaping maws...



    or advertise the way squeeze cheese can be used for home repairs...



    it's unlikely that truly good cheese will ever receive the appreciation it deserves.
    And these same people think that real whipped cream comes pressurized in a can as well
    Many folks in other countries think the only American cuisine is the stupid hot dog they also believe that Texas and Louisiana must be separate countries because Texas has its Chili & BBQ while Louisiana has its gumbo
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    In the UK a tv program about food production looked at cheese slice manufacture, the guy in quality control said that cheese was only a small ingredient and they could make cheese slices that actually did not contain any cheese at all.
    So just what the hell are we eating, does anyone even look at the content of what we are buying or is it a case of if it tastes like cheese it must be cheese.

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    THye have some garbage here in the USA called processed cheese food by law it is required to have 51% real cheese in it.
    I saw a guy once using those slices of the stuff he was placing them on burgers while still on the grill the way everyone else does with real cheese. The only thing was he didn't remove the plastic wrappers from them When I asked him about them he said OH I thought that was just the skin like some sausages have OH well needless to say I didn't eat any of his burgers.


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