Loyal readers of this blog are likely well versed on the importance of food preservation and storage. Many of you have been practicing preparedness for some time and perhaps you are equally skilled in the art of water bath and pressure canning, dehydrating and meat curing. If you’re adventurous, you may even have experience making cheese. However, I suspect that most readers have not ventured far into cheese making and, those who have taken the plunge, have likely experimented with softer/fresh cheeses such as mozzarella, chèvre, ricotta and perhaps even camembert. Indeed, these are the cheese varieties that most aspiring cheese makers begin with.
Those are all fine cheeses that are not difficult to make. They each have a very high moisture content of 50% or more which lends to the soft, creamy texture that so many love. However, since moisture is a requirement for the hospitable environment to support listeria monocytogenes, salmonella, e. coli and other pathogenic growth that you do not want to battle with limited medical assistance, such as in a TEOTWAWKI scenario, I would like to inspire you to make more shelf stable and far safer food in the form of aged cheeses…
For More, See the Full, Original Article Here
Reposted, thankfully, and with permissions, by Michael Patrick McCarty
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