Frederic Melton
Clemson Blue Cheese is an artisanal cheese produced in South Carolina. It is made from milk specially processed with a high-fat content, which is then cured and aged for six months. The cheese is shipped year-round, but during the summer months, hot weather can cause it to soften. Clemson Blue Cheese has a longer shelf life when unopened and stored in the freezer or refrigerator. However, once opened, it will only last for about three weeks if properly refrigerated. With this information, it is important to know whether Clemson Blue Cheese is pasteurized, as it affects the cheese's safety and shelf life.
Clemson Blue Cheese
| Characteristics | Values |
|---|---|
| Pasteurization | Yes, Clemson Blue Cheese is made from milk that is lightly pasteurized using a low-heat process. |
| Homogenization | No, the milk is not homogenized, which keeps the fat molecules intact. |
| Production Method | Clemson Blue Cheese is an artisanal cheese, made by hand in 288-gallon vats, producing 240 pounds of cheese at a time. |
| Curing Process | Initially, the cheese was cured in the Stumphouse Mountain Tunnel, similar to how Roquefort cheese is cured in caves in France. Later, on-campus, air-conditioned cheese-ripening rooms were built to duplicate the tunnel's environment. |
| Aging | The cheese is salted, waxed, and aged for six months before being scraped and packaged by hand. |
| Storage | Clemson Blue Cheese can be stored in the refrigerator or freezer for up to 3 months if unopened. Once opened, it should be tightly rewrapped and refrigerated, lasting for up to three weeks. |
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What You'll Learn
Clemson Blue Cheese is pasteurized using a low-heat process
Clemson Blue Cheese is a renowned artisanal cheese produced on Clemson's campus since 1941. It is crafted in the traditional way, with 240 pounds of cheese made at a time in 288-gallon vats. This cheese is then salted, waxed, and aged for six months, after which it is carefully packaged by hand. Clemson Blue Cheese is made without preservatives and uses milk with a high fat content, contributing to its rich flavour.
The milk used in Clemson Blue Cheese is sourced from the campus herd and is lightly pasteurized using a low-heat process. This gentle method ensures that the fat molecules in the milk remain intact, resulting in a creamy texture and flavourful cheese. Pasteurization is a critical step in the cheese-making process, as it kills harmful bacteria and ensures the safety of the final product.
The low-heat pasteurization process used for Clemson Blue Cheese is designed to preserve the integrity of the milk. By keeping the heat at a minimum, the milk's natural properties, such as its nutritional content and flavour, are retained. This method also allows the cream to rise to the top, creating a nostalgic reminder of childhood for many consumers.
Clemson Blue Cheese's unique production process, including low-heat pasteurization of milk, contributes to its distinct character. The cheese has earned acclaim from food critics and has become a beloved classic in the South. Its popularity has helped spread the Clemson name worldwide, showcasing the university's expertise in dairy production and traditional cheese-making techniques.
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The process maintains the integrity of the milk's fat molecules
Clemson Blue Cheese is an artisanal cheese produced at Clemson University in South Carolina. The cheese-making process involves a unique approach to pasteurising milk, which is key to its flavour and texture. Clemson Blue Cheese is made using milk with a high fat content, and the milk is lightly pasteurised using a low-heat process. This gentle method ensures the milk's fat molecules remain intact, preserving the integrity of the milk's natural composition.
The process of pasteurisation is essential in the cheese-making process to eliminate harmful bacteria and ensure the milk's safety for consumption. However, the specific method employed by Clemson University for their blue cheese takes a slightly different approach. By using low heat, they avoid homogenisation, which would otherwise break up the fat molecules and distribute them evenly throughout the milk. This non-homogenisation results in milk with a cream line, reminiscent of milk from decades ago and a nostalgic taste for many consumers.
The milk used for Clemson Blue Cheese comes from the campus herd, and the cheese is produced in small batches of 240 pounds each. After the milk is pasteurised, it is transformed into cheese curds, which are then salted, waxed, and aged for six months. This ageing process allows the cheese to develop its characteristic flavour and texture, and it is carefully monitored by cheese-making experts.
The Clemson Blue Cheese-making process is a testament to traditional cheese-making techniques, with a focus on preserving the integrity of the milk's natural composition. By using a light pasteurisation process, they ensure the milk's fat molecules remain intact, contributing to the cheese's unique taste and texture. This attention to detail has earned Clemson Blue Cheese excellent reviews from food critics and a reputation as a classic of the South.
The final product, Clemson Blue Cheese, is a creamy, artisanal cheese with a long shelf life. When shipped, it is vacuum-sealed, allowing it to be stored in the refrigerator or freezer for up to three months without losing its quality. Clemson Blue Cheese has become a beloved product, spreading the Clemson name worldwide and becoming a local favourite.
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Clemson Blue Cheese is an artisanal cheese
Artisanal cheeses are handcrafted using traditional cheesemaking techniques, some of which have been in existence for centuries. They rely on natural ingredients like milk, salt, and rennet, and contain no additives. In contrast, processed cheeses are entirely machine-made using artificial ingredients and flavours. Artisan cheeses are often made in small batches, with particular attention paid to the cheesemaker's traditional art and minimal mechanization. They are produced by skilled cheesemakers, and the result is a more complex taste and variety.
Artisan cheesemakers source milk from local farms, and the milk's flavour can be influenced by various factors, such as the species of grass consumed by the cattle. Clemson Blue Cheese is a tasty classic of the South, and it can be sliced and served on a cheese plate or added as a creamy topping to a grilled burger. It is also a popular ingredient in salad dressings.
The rise in the popularity of artisan cheesemaking has coincided with an increase in the number of dairy farms, while traditional cattle ranching has been decreasing. In the 2000s, the American artisanal cheese industry witnessed a significant growth in licensed artisan creameries, with approximately 450 different artisan cheese makers in the United States.
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It is made by hand, with no preservatives
Clemson Blue Cheese is an artisanal cheese produced by hand, with no preservatives. The cheese-making process is supervised by Master Cheese Maker Anthony Pounders, who also scrapes and packages the cheese by hand.
Clemson Blue Cheese is made in 288-gallon vats, yielding about 240 pounds of cheese per vat. The cheese is then salted and waxed before being aged for six months. After ageing, the cheese is scraped and packaged by hand.
The cheese is produced on Clemson's campus and has been a beloved classic in the South since 1941. The cheese-making process began as a research project in 1940 when a Clemson dairy professor wondered if blue mould cheese could be cured in the cool interior of an abandoned railroad tunnel, similar to how Roquefort-style bleu cheese is cured in caves in France. The cheese was cured in the tunnel from 1953 to 1956, until an air-conditioned cheese-ripening room was built on campus to replicate the tunnel's environment.
Clemson Blue Cheese is shipped year-round, although hot weather during the summer months can cause the cheese to soften. The cheese can be stored in the freezer or refrigerator for up to three months if unopened and for up to three weeks if opened and rewrapped tightly.
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Clemson Blue Cheese has a long shelf life
Clemson Blue Cheese, produced at Clemson University in Upstate South Carolina, has been a favourite of cheese lovers since 1941. This artisanal cheese is renowned for its classic taste and has a long shelf life.
Clemson Blue Cheese is shipped all year round, but the hot summer weather can cause the cheese to soften. It is recommended that the cheese is placed in the refrigerator upon arrival to allow it to firm up again, which does not affect its flavour. Clemson Blue Cheese is packaged in a vacuum-sealed wrap, which extends its shelf life.
The cheese can be stored in the refrigerator or freezer for up to 3 months if it is unopened. Once opened, it can be stored in the refrigerator for up to 3 weeks if it is re-wrapped tightly. If the cheese is kept beyond this timeframe, a surface or foreign mould will start to grow. However, this does not harm the cheese, and the mould can simply be scraped off.
If the cheese is kept in the refrigerator for an extended period after opening, it will continue to cure, and the flavour will intensify. To avoid this, it is recommended to wrap the cheese tightly and store it in the freezer. Clemson Blue Cheese's long shelf life makes it a convenient option for cheese enthusiasts, ensuring they can enjoy their favourite cheese for an extended period.
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Frequently asked questions
Yes, Clemson Blue Cheese is made from milk that is lightly pasteurized using a low-heat process.
Pasteurization is a process that kills harmful bacteria in milk. It is often done to extend the shelf life of milk and make it safer to consume.
Clemson Blue Cheese is an artisanal cheese made by hand. It is produced using milk with a high fat content, which is then mixed and formed into 288-gallon vats, each making about 240 pounds of cheese. The cheese is then salted, waxed, and aged for six months. After aging, it is scraped and packaged by hand.
Clemson Blue Cheese has a long shelf life due to its vacuum-sealed packaging. It can be stored in the freezer or refrigerator for up to 3 months if unopened. Once opened, the cheese can be stored for up to three weeks if rewrapped tightly and refrigerated.
Yes, Clemson Blue Cheese can be stored in the freezer, especially if you want to prolong its shelf life after opening it. Freezing will help prevent the cheese from further curing and developing a strong flavor.
