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 ######################################################################## To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link: https://listserv.dartmouth.edu/scripts/wa.exe?SUBED1=ANCIENT-FOOD-TECH