M-m-m-m! Cheese with mold. Really takes me back to things that I've discovered
in my refrigerator when they waved at me to catch my attention.
> CC: [email protected]> From: [email protected]> To:
> [email protected]> Date: Wed, 25 Jun 2008 11:49:18 -0500> Subject: Re:
> [Texascavers] RE: More Cave Fud> > The only "cheese" that doesn't need to be
> refrigerated for long-term > storage is so highly processed that it's no
> longer really cheese > (think of Velveeta). Even grated Parmesan cheese
> should be > refrigerated, lest it eventually turn green from mold.> >
> Wax-covered cheese will last longer in the refrigerator than plastic- >
> covered cheese without getting moldy, but not as long as cheese in a > can.
> The WSU Creamery web site claims that some customers have aged > their cheese
> for 30 years in a can! Now that's a patient experimenter.> > Cheese in a can
> would be a good food item for a wet cave such as Honey > Creek,> > Diana> >
> On Jun 25, 2008, at 11:02 AM, Minton, Mark wrote:> > > Diana,> >> > >Now I'm
> debating whether I should start buying cans to age every > > year...but I'd
> have to buy an extra refrigerator if I did.> > So even though this cheese is
> in a can, you still need to keep > > it refrigerated? Sort of defeats the
> purpose of canned food, > > doesn't it?> >> > Mark Minton> > * * * * * * * *
> * * * * * * * * * * * * * * * * * * * *> Diana R. Tomchick> Associate
> Professor> University of Texas Southwestern Medical Center> Department of
> Biochemistry> 5323 Harry Hines Blvd.> Rm. ND10.214B > Dallas, TX 75390-8816,
> U.S.A. > Email: [email protected]> 214-645-6383 (phone)>
> 214-645-6353 (fax)> > >
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