[Cheese] Cheese Digest, Vol 14, Issue 11

[Ziad D. Jaber]

 Dear all,Merry Christmas and happy new year.
This is my first contribution and I want to thank you all for making this site
so interesting and informative. I supervise a small dairy plant located in the
Agricultural Research and Educational Center that belongs to the American
University of Beirut- Lebanon. The goal of this dairy plant is to teach the
food technology students of AUB, train the dairy producers and farmers of
Lebanon and Middle East, and conduct research and experiments on new and
improved local varieties of cheeses.
I have been using vacuum packing for conserving hard cheeses during ripening for
more than two years. The results are just great. I t is very important to
mention that the cheese has to have at the correct degree of moisture and salt,
the cheese surface has to be clean and the bag has to be sterile. Also very
essential is the vacuum pressure and the secure sealing of the bag. Some of the
cheeses that we apply this technology on are Kachkaval, Havarti, Parmesan. For
cheeses that require oxygen during ripening and as a method of maintaining the
moisture level we sometimes use ordinary plastic bags that we inflate with a
balloon inflater and close with a band such cheeses are the Brie and Blue the
results are also fine.
Thanks again for the managing people and thanks a lot for all the contributers
and mailers.
Ziad Jaber ( Beirut- Lebanon)







 Message: 1
> Date: Thu, 14 Dec 2006 19:52:38 -0600
> From: "Elizabeth Cameron" <elianeal at copper.net>
> Subject: Re: [Cheese] Raw cheese & Vacuum packing
> To: <cheese at hbd.org>
> Message-ID: <001401c71feb$b4c232f0$1cf58d41 at POOTER>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Thanks for the comments and advice on making cheese from raw milk.  It is
> encouraging.  I hope to try this in the spring when there is more milk.
> Another thing I was wondering about is whether you (anybody) like the idea of
> vacuum packing the cheese instead of waxing it, with one of those vacuum
> sealers.  It sure is convenient, compared with waxing, but I wonder if it is
> good for the cheese.
>
> Happy Christmas!
> Elizabeth
> -------------- next part --------------
> An HTML attachment was scrubbed...
> URL:
>
http://hbd.org/pipermail/cheese/attachments/20061214/5281e5c3/attachment-0001.html
>
> ------------------------------
>
> Message: 2
> Date: Thu, 14 Dec 2006 23:35:43 -0600
> From: Jack Schmidling <arf at mc.net>
> Subject: Re: [Cheese] Raw cheese & Vacuum packing
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <4582342F.4030208 at mc.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> Elizabeth Cameron wrote:
>   Another thing I was wondering about is whether you
> > (anybody) like the idea of vacuum packing the cheese instead of
> > waxing it, with one of those vacuum sealers.  It sure is convenient,
> > compared with waxing, but I wonder if it is good for the cheese.
>
> I think the answer is no unless the cheese is fully ripened and then
> what is the point... might as well eat it.
>
> It will not ripen properly in a vacuum.
>
> js
>
>
> --
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
>
>
>
> ------------------------------
>
> Message: 3
> Date: Fri, 15 Dec 2006 05:30:09 -0600
> From: "ggilks" <ggilks at hughes.net>
> Subject: Re: [Cheese] Raw cheese & Vacuum packing
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <005d01c7203c$64d892b0$0200a8c0 at yourm5d4u9r2uv>
> Content-Type: text/plain; charset="iso-8859-1"
>
> We have Jersey cows and I make cheese from raw milk all the time. Also cream
> cheese, sour cream, cottage cheese, yogurt, etc,etc. It is wonderful. Happy
> Holidays Ina
>   ----- Original Message -----
>   From: Elizabeth Cameron
>   To: cheese at hbd.org
>   Sent: Thursday, December 14, 2006 7:52 PM
>   Subject: Re: [Cheese] Raw cheese & Vacuum packing
>
>
>   Thanks for the comments and advice on making cheese from raw milk.  It is
> encouraging.  I hope to try this in the spring when there is more milk.
> Another thing I was wondering about is whether you (anybody) like the idea of
> vacuum packing the cheese instead of waxing it, with one of those vacuum
> sealers.  It sure is convenient, compared with waxing, but I wonder if it is
> good for the cheese.
>
>   Happy Christmas!
>   Elizabeth
>
>
> ------------------------------------------------------------------------------
>
>
>   _______________________________________________
>   Cheese mailing list
>   Cheese at hbd.org
>   http://hbd.org/mailman/listinfo/cheese
> -------------- next part --------------
> An HTML attachment was scrubbed...
> URL:
>
http://hbd.org/pipermail/cheese/attachments/20061215/f869df0c/attachment-0001.html
>
> ------------------------------
>
> Message: 4
> Date: Fri, 15 Dec 2006 09:58:13 -0500
> From: "Calvin Gadbury" <cjgadbury at pcdoctors1.com>
> Subject: Re: [Cheese] Raw cheese & Vacuum packing
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <014801c72059$743a3b60$d16c94ce at youro0kwkw9jwc>
> Content-Type: text/plain;	charset="iso-8859-1"
>
>
> Jack Wrote:
>
> > I think the answer is no unless the cheese is fully ripened and then
> > what is the point... might as well eat it.
> >
> > It will not ripen properly in a vacuum.
> >
> > js
>
> >
> >
>
> Jack and All Others,
>
> Do you have any experience with film wrappings Kosikowski mentions in
> Chapter 35 (Packaging )of his book.
>
> He mentions Parakote Wrappers;?
> Cello-Cello-Parakote Lamination?
>
> Cryovac?
>
> Calvin
>
>
>
>
>
>
>
> ------------------------------
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
>
>
> End of Cheese Digest, Vol 14, Issue 11
> **************************************
>
>