Unrefrigerated cheese

A recipe has been developed for a long shelf-life cheese suited to rural areas or communities without electricity or means of refrigeration.
The raw milk product may be produced in a pot on an open fire. According to Cherylynn van Wyk of the Irene Dairy Education Centre (IDEC), which is part of South Africa’s state Agricultural Research Co A recipe has been developed for a long shelf-life cheese suited to rural areas or communities without electricity or means of refrigeration.
The raw milk product may be produced in a pot on an open fire. According to Cherylynn van Wyk of the Irene Dairy Education Centre (IDEC), which is part of South Africa’s state Agricultural Research Council, the cheese tastes similar to cheddar, and it improves with age. It has been well received in the rural areas in South Africa, she says.The cheese may be made with goats’ or cows’ milk. This milk used is often unpasteurised. To destroy pathogens, the raw milk curds are put into boiling water. Salt is used as a preservative and the cheese is ripened at room temperature.
IDEC:cherry@idpi1.agric.za
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