User:Horace the cheese/sandbox

i would like to find out about thistle rennet. i have found out the cordoon thistle is used in portugal but common thistle was used in roman times according to homer and also sited by a cheese maker here http://www.romanarmy.net/cheese.htm#. the stamen is apparently the place where the enzyme lies and i would like to see a thistle stamen. also i would like to see info about the enzyme which is similar to that of the enzyme in calf rennet and know how much of said enzyme is needed to treat an amount of milk. {"saturation point"? where the enzyme has curdled all the milk it can}i dont think thistle is used in any industrial cheese but there is a portuguese cheese on sale which uses it at present. there may be historical recipes but if there were i think the cheese maker above would know about it he seems to have done his research there may however be some modern research available as apparently they are currently investgating it but i have no idea where i might find such scientific studies. thank you i hope u can help Horace the cheese (talk) 10:56, 2 July 2011 (UTC) also it is very difficult to submit a question and i dont want this question to become an artical which the help page is sugesting it will perhaps if there is no answer to these questions i will gather information and write an artical but at present i wish only to submit a question to the reference desk thank you