Kitchen Garden Forum

We went to the Wensleydale Cheese factory last week and in their museum I noticed that slugs used to be boiled and the liquid strained off and bottled to be used as rennet to make cheese, at a time of year when they hadn't any calves stomachs - the slug solution has apparently the same enzymes. It said that the cheese tasted just as good.

Anyone into cheese making want to try it?

There are days when I would happily boil slugs, making cheese would probably be an anticlimax.

The very thought..... Boiled slug slime in cheese?
eeeeeeeew

Elaine wrote:The very thought..... Boiled slug slime in cheese?
eeeeeeeew

Right on Elaine. Give me rennet made from the "inner mucosa of the fourth stomach chamber (the abomasum) of young calves" any day

Dear All,
the old adage "if you knew what was in it, you wouldn't eat it " comes to mind here!
Regards Sally Wright.

All this talk, is really making me drool.

I thought you would like the idea. The cheese factory did actually say slugs and snails, but on further investigation some historical info refers to a particular black snail.

I don't think I'd fancy using either but I suppose they would use whatever worked. Like you've said, you would get lots of satisfaction from boiling the slugs and snails, and if you didn't know what they had used to make the cheese and it tasted good why worry.

Plum Pudding - I'll think we'll let you try first on this one. But who knows what we'll all be doing and eating when the traditional sort of global food supplies run out !

Primrose wrote: But who knows what we'll all be doing and eating when the traditional sort of global food supplies run out !

On mangera des escargots, naturellement

En France peut etre, mon ami mais en Angleterre - JAMAIS !

How quickly does it make cheese?
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Slugishly.
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I'll get me coat.

Anyone remember Lymeswold?

I understand it was originally going to called Slimeswold

Very good Alan and Peter. Very good!