RE: [Texascavers] RE: More Cave Fud

Wed, 25 Jun 2008 11:35:38 -0700 (PDT)

What do you think the "blue" in blue cheese is? Mold/fungi is what makes cheese & yoghurt..

T.


-----Original Message-----
From: Louise Power
Sent: Jun 25, 2008 12:56 PM
To: Diana Tomchick , "Minton, Mark"
Cc: "[email protected]"
Subject: RE: [Texascavers] RE: More Cave Fud

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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