It stands to reason that the cooler the temperature at which potentially 
perishable food stuffs are kept, the less chance that spoilage or mold will 
occur. This applies to all wrappings or containers with the possible exception 
of canned goods and they too have a "use by" date even though they will last 
much longer.
Fritz

-----Original Message-----
From: Diana Tomchick [mailto:[email protected]]
Sent: Wednesday, June 25, 2008 11:49 AM
To: Minton, Mark
Cc: [email protected]
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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