WHY VEGAN CHEESE? WHAT'S WRONG WITH DAIRY?
Compassion, health, clean eating, sustainability, climate change, green house gases, factory farming, GMO feed, the list goes on and on...
The Bloody Dairy Industry
No food group has been studied more for opioid activity than dairy, particularly milk and cheese. The protein in dairy, casein, is digested into smaller peptides and there are a family of active agents called casomorphins. The desire for cheese can be blocked by the same medicines used to reverse drug overdoses in emergency rooms!
We eat five times as much cheese as a few decades ago, often with every meal of the day. Big Food knows that dairy drives the desire for more dairy and larger sales. People who are trying to be vegan often say that the hardest food to give up is cheese. Weaning slowly off this food group like a drug may improve success rates. - World Health Net Forum
All forms of dairy farming involve forcibly impregnating cows. This involves a person inserting his arm far into the cow’s rectum in order to position the uterus, and then forcing an instrument into her womb. The restraining apparatus used is commonly called a “rape rack.”
Half of all calves born are male. Of no use in milk production, they are sent to veal-producing operations or directly to auctions where they are sold and slaughtered when they are just a few days old. Male calves used for veal production suffer a crude castration process and are killed after 4 months spent in small crates or pens.
After just 4 to 6 years, dairy cows are “spent” from being forced to continuously produce milk. Often weak and ill, they endure transport to auction and slaughter, both of which are traumatic for these gentle animals. If allowed to exist free of exploitation and slaughter, cows can live 25 years or more. - Behind the Myth: Happy Cows
Production of natural calf rennet:
Rennet is produced in the stomachs of ruminant mammals which is used in the production of most cheeses. Chymosin, its key component,helps young mammals digest their mothers' milk. It can also be used to separate milk into solid curds used for cheesemaking and liquid whey.
Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of slaughtered young, unweaned calves. These stomachs are a by-product of veal production.
Dried and cleaned stomachs of young calves are sliced into small pieces and then put into saltwater or whey, together with some vinegar or wine to lower the pHof the solution. After some time (overnight or several days), the solution is filtered. The crude rennet that remains in the filtered solution can then be used to coagulate milk.
There are so many plant based, cruelty-free alternatives for EVERYTHING now. Here is a great jumping off point from Free From Harm.
If you still have doubts about whether you can live without dairy cheese, we invite you to spend a few minutes visiting The Bloody Dairy Industry page on Facebook. We have been programmed by Got Milk? campaigns our whole lives. More and more evidence is surfacing, however, that milk consumption may not only be unhelpful, it might also be detrimental. Even mainstream media like the NY Times is starting to report on all these findings. There is nothing OK about an industry that is as brutal as dairy. We kill them, they kill us. You don't get heart disease, high cholesterol and cancers from eating plants. For more on that subject, start with The China Study.
Anthony and Jodi met on the dance floor in Las Vegas, and spent every weekend for months in dance church to live music the first quarter of 2020. With an unprecedented busy holiday season behind her, six years manufacturing the line solo and enormous opportunity ahead, Jodi courted Anthony into the business via home cooked meals, patio parties, sass and sarcasm. The two joined forces to relocate the manufacturing to a kitchen with a retail storefront in historic Clarkdale, Arizona in the Verde Valley wine region of central Arizona.
Anthony brings a refined palette for taste and textures (a trait for certain Taureans) in all things cheesy and wine related. Ironically, Ant is lactose intolerant and had never really tasted any vegan cheese before they met Jodi.
Anthony was born and raised in California. They enjoy driving and singing karaoke when not making cheese.