Episode 203
203. Homemade Cashew Cheese
Risky or Not? · Don Schaffner and Ben Chapman
September 27, 202117m 43s
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Show Notes
Dr. Don and Professor Ben talk about the risks of eating homemade cashew cheese.
Dr. Don - risky ☣️ Professor Ben - risky ☣️
- Merch — Risky or Not?
- Outbreak Investigation of Salmonella: Jule's Cashew Brie (April 2021) | FDA
- Nick Dawson on Twitter: "@bugcounter @benjaminchapman got one for ya. I'm vegan & very into fermenting. Been experimenting with cashew-based blue cheese. Starts by using acidophilus to kick start the cashew cream, then penicillium roqueforti. 6 weeks in fridge. Mine has some pinkish hues. Risky or not? https://t.co/7OqE57pFCA" / Twitter
- Outbreak of S. Weltevreden linked to fermented cashew nut cheese in Victoria, BC
- Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew 'Cheese' Product Using a Quinoa-Based Rejuvelac Starter Culture
- Gastroenteritis Outbreak Associated with Unpasteurized Tempeh, North Carolina, USA
- Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria | Applied and Environmental Microbiology