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

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

Om Podcasten

Risky or Not is a short podcast from Professor Ben Chapman from North Carolina State University, and Dr. Don Schaffner from Rutgers University. Dr. Don and Professor Chapman promise to do their best not to waffle, dither, dissemble or equivocate, and to give straight up answers about whether something is risky or not.