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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