Try this:
http://www.campingsurvival.com/becach20can.html
they also have canned bacon.
Better Than Boursin Snack Cheese
Re: Better Than Boursin Snack Cheese
Regards,
Squire
Squire
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Re: Better Than Boursin Snack Cheese
I'd love to know how it's done. Obviously it hasn't been heated. Maybe Nitrogen packed.
Brian
Maker of Kramperts Finest Bay Rum and Frostbite
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square
Maker of Kramperts Finest Bay Rum and Frostbite
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square
Re: Better Than Boursin Snack Cheese
Cheddar can last for years sitting on the open shelf of an aging room so would it need anything other than an air tight can?
Regards,
Squire
Squire
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- Posts: 3121
- Joined: Thu Sep 29, 2011 1:13 am
- Location: Central Maine
Re: Better Than Boursin Snack Cheese
I think that would be with the rind intact. What I saw in the picture and out of the can had no rind.
I would think that without processing of some sort it would get moldy at the very least, but I just don't know. It could be nitrogen packed. N2 packing would stop mold I would think. Even mold needs O2 to survive. Of course it could be irradiated too. That would kill anything and wouldn't need an inert atmosphere, it's also a cold process.
I've been canning since I was knee high to a grasshopper and I wouldn't know how to do it without the cheese separating and getting yucky. It would be OK for cooking, but you wouldn't want to slice it for crackers.
It'll give me something to contemplate as I watch the snow slowly envelop our home.
I would think that without processing of some sort it would get moldy at the very least, but I just don't know. It could be nitrogen packed. N2 packing would stop mold I would think. Even mold needs O2 to survive. Of course it could be irradiated too. That would kill anything and wouldn't need an inert atmosphere, it's also a cold process.
I've been canning since I was knee high to a grasshopper and I wouldn't know how to do it without the cheese separating and getting yucky. It would be OK for cooking, but you wouldn't want to slice it for crackers.
It'll give me something to contemplate as I watch the snow slowly envelop our home.
Brian
Maker of Kramperts Finest Bay Rum and Frostbite
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square
Maker of Kramperts Finest Bay Rum and Frostbite
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square
Re: Better Than Boursin Snack Cheese
Don't forget to cut the mold off --- worked well for Mr. Fawlty.Squire wrote:Cheddar can last for years sitting on the open shelf of an aging room so would it need anything other than an air tight can?