Rogue River BlueĪn award-winning cheese from Oregon, this complex pick is perfect for people just beginning their excursions into the world of blue cheese. Never boring and often surprising, artisan cow’s milk cheeses are experiencing a renaissance as cheesemakers experiment with time-honored recipes in small batches. Cow’s Milk Cheesesīecause it’s the most prevalent milk in North America, cow’s milk cheeses are ubiquitous throughout fridges all across the country. Now, let’s get into the specifics of great cheeses so you can craft your perfect shopping list. In order to be labeled as such, Parmigiano-Reggiano, Gruyere, and Roquefort all must be made with unpasteurized milk and aged according to the 60-day rule. Many popular cheeses are sold unpasteurized in the United States today. While raw milk cheeses have distinct nutritional benefits-including reducing symptoms of asthma and hay fever and aiding digestion-a 2017 study published in Cancer Research found that spermidine, a compound found in aged cheese, can prevent liver cancer. If you’re pregnant, buying cheese, and worried about listeria, it’s wise to avoid any cheese that’s technically still living (such as blue, washed-rind, and bloomy rind cheeses). While there is the potential for listeria growth in younger raw cheeses, cheeses that are pasteurized are still susceptible to listeria growth as long as the cheese is microbially alive. This means that the cheese must be aged for a 60-day period before being sold. Raw Versus PasteurizedĪlthough raw milk cheesemaking is still popular in many parts of Europe, raw cheeses sold in the United States must abide by the 60-day rule. While certain firm cheeses are fine for longer periods of time, soft and semi-soft cheeses have a distinctly finite shelf life. Regardless of how a cheese is packaged, make sure you’re shopping at a store that has high product turnover. Most cheese is sold in plastic wrap due to the higher cost of parchment paper, and as long as it’s being eaten relatively quickly, you can leave the cheese you buy wrapped in plastic. The taste of cheese can differ from batch to batch or wheel to wheel, especially when it comes to product from smaller cheesemakers. If at all possible, sample a small piece before you buy any cheese. With such wonderful news in mind, it’s time to explore all the fantastic cheeses the dairy case has to offer! How to Shop for Cheese In fact, scientists have actually discovered a slightly lowered risk of heart disease associated with cheese consumption. And while stuffing your face full of cheese for every meal (and snack in between) isn’t the wisest of health choices, true connoisseurs can rejoice in knowing that a recent study showed cheese consumption doesn’t increase the likelihood of heart attack or stroke. * Pregnant women, the elderly, or people with weakened immune systems are at higher risk for food-borne illness and should take a higher level of caution.Cheese is delicious, there’s just no denying it. Cheese sweats are always better than sweaty cheese. Eat something else, take out a new block of cheese from the fridge, or maybe just serve fondue at your next party. You probably won’t get sick, and definitely won’t die, but the quality of cheese can plummet dramatically after more than four hours at your party. The TLDR version of this is: Trust yourself. If it starts to look like it’s glistening, that’s a sign to either put it back in the fridge or toss it. “You will see oiling off and drying out from it sitting out in open air,” Smukowski explains. Hard cheeses like Parmesan could be out for 24 hours and be fine, but a young cheddar is more vulnerable. Some cheeses tested for low levels of listeria, salmonella, Escherichia, and staphylococcus but nothing life-threatening.* Marianne Smukowski-a safety and quality applications coordinator at the Wisconsin Center for Dairy Research who helped conduct this study-explains that the level of water activity in a cheese determines how long it can stay out. There has been some extensive research done in Wisconsin that proves cheese can stay out for up to six hours at 70☏ or colder.
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