428. Semi-Firm Cheese at 45-55 °F for an Undetermined Amount of Time

Dr. Don and Professor Ben talk about the risks of storing cheddar
and gouda
cheese at 45-55 °F for an undetermined amount of time.


Dr. Don - not risky
Professor Ben - not risky


Everything you need to know about Semi-Hard Cheese | Castello
| Castello

CFR - Code of Federal Regulations Title 21

The Nibble: Types Cheese

Curd Clinic: Cheese Safety/Storage

Risk assessment of Listeria monocytogenes in Gouda cheese —
Research@WUR