smokjunkee
Member
Ok, I'm very much a noob to this cheese-making thing. I come from a food-service backround so food temp. safety/danger zones are an everyday priority. So, after reading a couple books, making a couple batches of cheese(the latest aging in my homemade cave), I got to thinking about the temps. & RH these guys age at, sometimes for many,many months.
What is it that makes the cheese safe sitting at 52-55 ferenheit, which is in the temp. danger zone for food pathogens? I didn't seem to come across that topic in any of the books I have. Just curious.
SJ
What is it that makes the cheese safe sitting at 52-55 ferenheit, which is in the temp. danger zone for food pathogens? I didn't seem to come across that topic in any of the books I have. Just curious.
SJ