Author Topic: raw milk safety in aged cheese  (Read 1473 times)

Offline steffb503

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Re: raw milk safety in aged cheese
« Reply #15 on: February 24, 2013, 04:45:37 AM »
I know there has been some talk about some pathogens not destroyed after 60 days. So just age your cheese longer. Most of my aged cheeses go well beyond the 60 day mark.


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Offline george (MaryJ)

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Re: raw milk safety in aged cheese
« Reply #16 on: February 24, 2013, 05:12:28 AM »
I have seen some sketchy operations but definitely forming relationships with some responsible Joe Blow's. :)
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Offline Tomer1

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Re: raw milk safety in aged cheese
« Reply #17 on: February 24, 2013, 10:26:43 AM »
Quote
I mean, what else do you do with all that leftover whey?
You can make whey wine from it,  Its suppose to taste like a neutral white wine and have medium body.  Perhaps an oaked whey wine could taste a bit like chardonay :)

You can google it, there was a research study done on its production including fruit flavored whey wines which scored highly by consumers.
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Offline rosawoodsii

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Re: raw milk safety in aged cheese
« Reply #18 on: February 24, 2013, 01:25:17 PM »
Quote
I mean, what else do you do with all that leftover whey?
You can make whey wine from it,  Its suppose to taste like a neutral white wine and have medium body.  Perhaps an oaked whey wine could taste a bit like chardonay :)

You can google it, there was a research study done on its production including fruit flavored whey wines which scored highly by consumers.

Lovely idea, but it wouldn't work for me.  I'm one of those people who can't take even one drink. 
Joy