428. Semi-Firm Cheese at 45-55 °F for an Undetermined Amount of Time

Episode description

Dr. Don and Professor Ben talk about the risks of storing cheddar and gouda
cheese at 45-55 °F for an undetermined amount of time.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• Everything you need to know about Semi-Hard Cheese | Castello | Castello
• CFR - Code of Federal Regulations Title 21
• The Nibble: Types Cheese
• Curd Clinic: Cheese Safety/Storage
• Risk assessment of Listeria monocytogenes in Gouda cheese — Research@WUR