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July 2016, Week 5

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Subject:
From:
Dusanka-Christina Urem <[log in to unmask]>
Reply To:
Dusanka-Christina Urem <[log in to unmask]>
Date:
Sun, 31 Jul 2016 08:31:14 +0300
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Thank you very much for the information.

DUK

Quoting Ralph Hancock <[log in to unmask]>:

> On 30 July 2016 at 14:15, Dusanka-Christina Urem <[log in to unmask]> wrote:
>
>> I'm following this very interesting topic on storage of animal fats. Could
>> you please provide some references on the storage of this long-lasting type
>> ​ of cheese?
>>
>
> ​I'm sorry, I don't have any proper references. My source for this was the
> articles on Saanen and Sbrinz in the _Oxford Companion to Food_, ed. Alan
> Davidson and Tom Jaine, OUP, 2nd edn 2006. Although I did the original
> research on these articles, that was in 1980 and I've lost touch with the
> sources, which were books in Alan Davidson's large private library. The web
> is not much help here either.
>
> What I can tell you is that Saanen is a full fat cheese made of cow's milk,
> which properly should be unpasteurised. (There is no link between this
> cheese and the Saanen breed of goat, other than location.) It has a brushed
> and oiled natural rind, like other Swiss hard cheeses, and is thus more or
> less impervious to​ organisms that could cause spoilage. Once it is
> matured, it is so hard and dry that it can't deteriorate. The flavour is
> said to be strong; I have never eaten it. It would be stored in an ordinary
> cool cellar, not hard to find in its high-altitude region of production.
>
> (By the way, in this list, when replying publicly to posts, you have to
> click on 'Reply to all.' If you don't, your reply goes only to the author
> of the original message, and no one else on the list sees it.)
>
> RH

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