Text 19233, 72 rader
Skriven 2014-11-12 08:48:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Natamycin
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> The best I can determine (after two hours of clicking & reading)
 DD> natamycin and enzymes are different WRT labelling.

 JW> I did the same and learned that natamycin is complex carboxylic
 JW> acid. It is GRAS and need not be labelled in Canada.

I'm unsure (and uncaring) if it is required to be labelled in USA. I looked at
a packet of Kraft Singles yesterday at the Meijer Super Center. Natamycin was
listed separately .... along with a lot of other hoo-hah. And, of course milk,
enzymes and annatto colouring. Checking other cheeses (Meijer house brand,
Borden, WisPride, and Sargento) all give "Milk Pasteurized, Cheese Culture,
Salt, Enzymes, Annatto Color" with no mention of natamycin
 
 JW> The enzymes on the label refers to the rennet that curdles the milk
 JW> and it is a protein.

Then what is the "cheese culture" that is called out? Something like the
"penicillium roqueforti" used in the making of blue-veined cheeses? As it
happens I have toured the Treasure Cave Blue Cheese facility in Fairibault, MN.
I bought a 16 1/2# wax coated wheel of it and consumed it over the course of
the winter of 1957/58 ... along with a LOT of Ritz crackers. Surprisingly I
still like blue cheeses.  BV)=

Treasure Cave was bought by an outfit called Saputo - and the cheese making at
the caves was closed down and moved clear out of state. Faribault Dairy then,
after a hiatus of a few years, bought the caves and began making the blue
cheese again under the original name "AmaBlu"
(http://www.faribaultdairy.com/history/)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Walnut, Pear & Blue Cheese Tart
 Categories: Pastry, Cheese, Fruits, Nuts, Desserts
      Yield: 4 Tarts

 17 1/3 oz Pkg puff pastry; thawed
    1/2 c  Treasure Cave Crumbled Blue
           - Cheese
    1/2 c  Walnut halves; rough chopped
      2    Ripe sweet pears; peeled,
           - cored, sliced
      3 tb Melted butter
           Store-bought caramel sauce;
           - garnish
           Vanilla ice cream

  Preheat the oven to 375oF/190oC.
 
  Line four 4" tart dishes with the puff pastry. Lightly
  prick the surface with a fork. Sprinkle the blue cheese
  crumbles on top of the pastry-lined dishes. Top the blue
  cheese crumbles with walnuts. Place pear slices
  decoratively on top of the walnuts. Brush the pears with
  melted butter.

  Bake for 30 minutes or until pastry is golden brown.
  Drizzle with caramel sauce and serve with a scoop of
  vanilla ice cream.

  From: http://www.treasurecavecheese.com

  Uncle Dirty Dave's Archives

MMMMM

... Someone who thinks logically is a nice contrast to the real world.
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