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Charley

There's an interesting line in that article which says that in Europe where they make

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Joined: Aug 15, 2007

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Posted to Thread #29477 at 8:08 pm on Mar 13, 2017

so many raw milk cheeses, there are extra steps to safeguard the product (didn't say what they are) which are not done here in the US. But listeria has turned up in ice cream and milk in recent times--it is prevalent.
Here raw milk cheeses have to be aged 60 days (not sure how that helps--maybe Sally who IS an expert in listeria will chime in).
The other "stunning" thing is that in his first production, he aged it under the sidewalk!!



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