Kamil Perry
Cheese in oil is a common style of cheese, often referred to as marinated cheese. Typically, the cheese is added to a jar with oil and herbs and stored in the fridge. While this style of cheese is tasty, there are some misconceptions and safety concerns surrounding its manufacture. For instance, food spoilage and food poisoning are two different things, and it is important to understand the differences between them. In addition, the endpoint of incubation is critical for the safety of this cheese. A minimum pH of 4.6 is required for all cheese to be marinated, as this prevents the growth of food poisoning bacteria.
| Characteristics | Values |
|---|---|
| Marinated Cheese | Goat's Feta, Persian Feta, Marinated Feta, Gourmet Feta, Greek Feta in Oil |
| Storage | Store in the fridge |
| Oil Options | Canola, Macadamia, Rice Bran, Olive Oil |
| Food Spoilage | Mouldy, curdled, foul smell, rotten |
| Food Poisoning | Diarrhea, vomiting, nausea, headaches, stomach cramps |
| pH Level | Minimum 4.6 |
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What You'll Learn
- Marinating cheese in oil is safe if the cheese has a minimum pH of 4.6
- Olive oil is not commonly used for marinating cheese as it solidifies at fridge temperatures
- Freshest oil should be used for marinating cheese
- Food spoilage and food poisoning are two different things
- All equipment should be sanitised before marinating cheese in oil
Marinating cheese in oil is safe if the cheese has a minimum pH of 4.6
Marinating cheese in oil can be safe, but there are several factors to consider. Firstly, it is important to understand the difference between food spoilage and food poisoning. Food spoilage refers to food becoming unfit for consumption due to factors such as mould, curdling, foul smell, or rot. On the other hand, food poisoning refers to the consumption of contaminated or spoilt food, which can cause symptoms like diarrhoea, vomiting, nausea, headaches, stomach cramps, and even hospitalisation or death in extreme cases.
When it comes to marinating cheese in oil, one crucial aspect of food safety is the pH level of the cheese. The cheese should have a minimum pH of 4.6, which is achieved when the liquid milk sets into an acid curd during incubation with a mesophilic culture. This pH level ensures that the cheese does not support the growth of food poisoning bacteria. Therefore, marinating cheese in oil is safe as long as the cheese has a pH of 4.6 or higher.
To ensure the safety of marinated cheese, it is also important to follow proper hygiene practices and sanitise all equipment, including cutting boards, knives, jars, and lids, that come into contact with the cheese, oil, or herbs. Additionally, only the freshest oil should be used for marinating, and herbs should be sanitised by soaking them in a vinegar and water solution before adding them to the cheese and oil mixture.
It is worth noting that marinated cheese is typically stored in the fridge, and the choice of oil may depend on this. For example, olive oil solidifies at fridge temperatures, so other oils like canola, macadamia, or rice bran oil may be preferred. Overall, by following proper food safety practices and maintaining the correct pH level, marinating cheese in oil can be safe and result in a flavoursome product.
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Olive oil is not commonly used for marinating cheese as it solidifies at fridge temperatures
Marinating cheese in oil is a common practice, with olive oil being a popular choice. However, there are some concerns about using olive oil for this purpose. One significant drawback is that olive oil tends to solidify when refrigerated, which can affect the texture and presentation of the marinated cheese.
Olive oil has a low melting point and begins to solidify at temperatures below 7 degrees Celsius (44.6 degrees Fahrenheit). Therefore, when stored in a refrigerator, olive oil solidifies and loses its fluidity. This is a natural process and does not indicate that the oil has gone bad. However, it is not an ideal state for marinated cheese as the oil-solidified cheese may not be aesthetically pleasing or convenient to consume.
Additionally, olive oil has a strong flavour that can dominate the delicate taste of fresh lactic cheese. The robust flavour of olive oil can overpower the subtle notes of the cheese, which defeats the purpose of enhancing the cheese's flavour through marination. For this reason, other oils with more neutral flavours, such as canola, macadamia, or rice bran oil, are often preferred for marinating cheese.
Furthermore, the process of marinating cheese in oil carries certain safety concerns. Food poisoning and spoilage are distinct issues that affect the quality and safety of marinated cheese. Fresh herbs used in the marination process can introduce bacteria, particularly if they are not adequately sanitised. Clostridium botulinum (C. bot), a bacterium that causes botulism, can contaminate fresh herbs, fruits, or vegetables added to the oil.
To ensure the safety of marinated cheese, it is crucial to follow proper hygiene practices and sanitise all equipment, including cutting boards, knives, jars, and lids. Additionally, achieving a minimum pH level of 4.6 in the cheese before marination can help prevent the growth of food poisoning bacteria. This pH level creates an acidic environment that inhibits bacterial growth. By adhering to these safety measures, the risk of foodborne illnesses associated with marinated cheese can be significantly reduced.
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Freshest oil should be used for marinating cheese
Marinating cheese in oil is a great way to add flavour to a block of cheese. The process is simple: cut the cheese into cubes, add herbs and aromatics, and pour oil over the cheese, ensuring it is fully covered. The type of oil used for marinating cheese is important. While olive oil is a great preservative, keeping foods from oxidising and desiccating, it is not commonly used because it solidifies at fridge temperatures. Therefore, other oils with a more neutral flavour, such as canola, macadamia, or rice bran oil, are often used. Only the freshest oil should be used for marinating cheese.
When selecting an oil for marination, it is important to consider the flavour of the cheese and the desired taste profile. Olive oil has a strong flavour that can dominate the delicate taste of fresh lactic cheese. On the other hand, milder oils like canola or macadamia oil may be better suited for marinating cheese without overpowering its flavour. The chosen oil should always be fresh, as old olive oil can become rancid due to oxidation, leading to food spoilage.
The cheese used for marination should be soft, mild, and somewhat porous, such as creamy gouda, havarti, feta, or mild white cheddar. These types of cheese can effectively absorb the flavour of the oil and any added infusions without competing with them. Instead, the cheese and oil work together to create a delicious, harmonious flavour.
It is important to sanitise all equipment, including cutting boards, knives, jars, and lids, that come into contact with the cheese, oil, or herbs. Proper sanitisation can be achieved through chemical or very hot water treatments. Additionally, the herbs used for marination should be sanitised by soaking them in a mixture of vinegar and boiled cooled water, followed by boiled cold water to remove any acetic acid residue.
Once the cheese is marinated, it should be stored in the refrigerator and consumed within two weeks. The olive oil will likely solidify in the refrigerator, so it is recommended to bring it back to room temperature before serving. The leftover oil from the marinated cheese can be used in salad dressings, pasta, or as a dipping oil for bread.
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Food spoilage and food poisoning are two different things
Marinated cheese in oil is a common style of cheese, typically made by adding cheese to a jar with oil and herbs and storing it in the fridge. While cheese in oil can go bad, it's important to note that food spoilage and food poisoning are two different things.
Food spoilage refers to food that has become unfit for consumption due to microbial or chemical decomposition. Spoiled food often exhibits tell-tale signs such as mould, curdling, foul smell, or rot. These signs usually lead to the food being discarded before consumption. The microorganisms responsible for food spoilage may or may not be harmful to humans. In fact, before the advent of refrigeration, sauces and seasonings were used to mask the "off" tastes and smells of food that had begun to spoil.
On the other hand, food poisoning refers to a condition affecting a person's health due to the consumption of contaminated or spoiled food. Symptoms of food poisoning include diarrhoea, vomiting, nausea, headaches, stomach cramps, and in severe cases, hospitalization or even death. Unlike food spoilage, food poisoning does not have visible, olfactory, or gustatory indicators. The pathogens that cause food poisoning, such as Salmonella or E. coli, do not produce any noticeable changes in the food's appearance, taste, or smell.
To minimize the risk of food poisoning from cheese in oil, it is crucial to follow proper sanitation practices. All equipment, including cutting boards, knives, jars, and lids, should be thoroughly sanitized before coming into contact with the cheese, oil, or herbs. Additionally, maintaining the correct pH level of the cheese is essential for inhibiting the growth of food poisoning bacteria. A minimum pH of 4.6 is required for marinated cheese to prevent the growth of harmful bacteria.
By understanding the differences between food spoilage and food poisoning, and by adhering to sanitary practices and pH control during the marinating process, it is possible to safely enjoy cheese in oil without worrying about foodborne illnesses.
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All equipment should be sanitised before marinating cheese in oil
Marinating cheese in oil is a common practice, but it's important to take precautions to prevent food spoilage and food poisoning. Food spoilage refers to food that has gone mouldy, curdled, smells foul, or rotten, and is easily identifiable. Food poisoning, on the other hand, cannot be identified by smell, taste, or sight, and can cause serious health issues such as diarrhoea, vomiting, nausea, headaches, and stomach cramps.
To prevent food poisoning, it is crucial that all equipment that comes into contact with the cheese, oil, or herbs is thoroughly sanitised. This includes cutting boards, knives, jars, lids, and any other utensils or surfaces. Here are some detailed steps to ensure proper sanitisation:
Cleaning and Sanitising Equipment:
- Start by cleaning your equipment with cold water and then hot water to effectively remove any milk residue.
- Prepare a sanitising solution by combining vinegar with 20 drops of tea tree oil in a spray bottle. Alternatively, you can use undiluted vinegar or a commercial sanitiser like Mangrove Jack's Sanitiser.
- Spray or soak your equipment in the sanitising solution. If using vinegar or tea tree oil, wait at least 5 minutes, then spray or soak the equipment in hydrogen peroxide. Do not mix vinegar and hydrogen peroxide together as they become less effective.
- Soak your equipment in hydrogen peroxide for at least 10 minutes. If you're short on time, heat the hydrogen peroxide to 130°F and hold it for 1 minute.
- Rinse and air-dry the equipment.
- If using herbs, prepare them by cutting off any stems, seeds, extra leaves, and unwanted parts. Then, thoroughly wash the herbs under running water.
- Place the herbs in a cup with a mixture of 50% vinegar and 50% boiled, cooled water for 2 minutes. This sanitising solution has a pH of around 2.6, which helps ensure the herbs are covered.
- Remove the herbs and place them in boiled but cold water for 5 minutes to remove any acetic acid.
- Place the herbs on a clean and sanitised rack in a clean and sanitised plastic container to air dry.
- Only use the freshest oil for marinating, as oil can become rancid over time.
Additional Precautions:
- Do not have your windows open, especially on windy days, as this can increase the risk of contamination.
- Do not allow pets in the kitchen while preparing cheese.
- Do not have any other food on the counter, and avoid using dish towels or sponges. Instead, use paper towels.
- Do not bake bread for at least 36 hours before making cheese, as yeast can be a source of contamination.
By following these steps and sanitising all equipment, you can help ensure the safety of your marinated cheese and reduce the risk of food spoilage and food poisoning.
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Frequently asked questions
Marinated cheese is typically made by adding cheese to a jar with oil and herbs, which is then stored in the fridge.
Yes, food spoilage can occur when food is unfit for consumption—for example, if it has gone mouldy, curdled, smells foul, or is rotten. However, food poisoning, which refers to the consumption of spoilt or contaminated food, cannot be seen, smelled, or tasted. To avoid food poisoning, ensure all equipment is well sanitised and that the cheese has a minimum pH level of 4.6, excluding herbs and oil.
Only the freshest oil should be used for marinating cheese. Oils that can be used include canola, macadamia, rice bran, and olive oil. However, olive oil solidifies at fridge temperatures, so it is not commonly used.
