203. Homemade Cashew Cheese
Dr. Don and Professor Ben talk about the risks of eating homemade cashew cheese.
Dr. Don - risky \u2623\ufe0f
Professor Ben - risky \u2623\ufe0f
- Merch \u2014 Risky or Not?
- Outbreak Investigation of Salmonella: Jule\u2019s Cashew Brie (April 2021) | FDA
- Nick Dawson on Twitter: \u201c@bugcounter @benjaminchapman got one for ya. I\u2019m 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\u201d / Twitter
- Outbreak of S. Weltevreden linked to fermented cashew nut cheese in Victoria, BC
- Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew \u2018Cheese\u2019 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