Feel Better:Complain About Anything, page-87170

@NoBoDe I might watch this - I am newly interested in how our cheeses are made and what kind of feed the cows get who give the milk for cheese.
I had a brief exchange with @Joannie about 'sillage' which is the feed you pointed out to me, when I visited you, and remarked on the fortune laying about on farmers' fields in the form of large plastic rolls full of feed (grass and herbs grown as feed) .
turns out the fresh grass begins to ferment inside the airtight plastic - it is then fed to beef cattle and cows, too, who love the taste of the fermented feed, BUT which also contains toxins (which bad for humans, too) but stimulate their appetite and hence is good for beef cattle - from a commercial point of view. I wonder how much of the toxins get passed on to humans.

I have since bought various types of cheese and always wondered what kind of milk it was made from. Can one go by the taste?

I only use A2 Milk, which is wonderfully tasty and I can turn into the best-tasting cottage cheese, but it takes time, as the rennet I purchased tends to leave a bitter taste - so I get another product to do this job: sour cream from a reputable source - 2-3 spoonsful are all it takes for 1 lt of milk.
I get the 'souring' process going by standing large milk bottles in warm water - the process takes up to 24 hours, initially with sour cream or buttermilk from a reputable company - Once I have enough 'product' I keep some in the bottle for the next lot - 2 ltrs of milk give me enough cottage cheese for a cheesecake, or just to eat and use as my special dip.

If you try that process with bog-standard and cheap milk, you get a vile-tasting substance - which is enough to convince me that the milk can't be any good.

So check out the source of your cheeses!!!
Taurisk