Cheese spread, cultured butter and the 60 day rule

They are spooned, not poured

A cheese spread and a cultured butter are dispensed with a knife, which means a wide mouth and a container somebody can get to the bottom of. The group’s constraint row describes this whole property as thin and poured, and for these two that is simply wrong. The container decision follows the product rather than the group.

Cultured butter is a fermentation and then a separation

Cream is cultured first and then churned, which gives the flavor that distinguishes it from sweet cream butter. That makes it a two-stage process with the fermentation question from the pages above and a mechanical one after it, and the buttermilk that comes out is a salable product rather than waste.

The 60 day rule, stated exactly

The soft ripened cheese standard says that if the milk used is not pasteurized, the cheese so made is cured at a temperature of not less than 35 degrees F for not less than 60 days. That is the carve-out people have heard about, and it is narrower and more specific than the version that circulates.

It is a holding requirement, so it is a space requirement

Sixty days of curing at a controlled temperature means sixty days of occupied, refrigerated, monitored space before anything can be sold. That is a working capital problem as much as a technical one, and it is the reason this route is harder for a small operation than it sounds.

Salt is doing work here too

In spreads and butters salt is a preservative as well as a seasoning, and reducing it for taste reasons shortens the life of the product. Worth knowing before a recipe is adjusted on palate alone.

References