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	Podcast:		Risky or Not?
	Episode:		203. Homemade Cashew Cheese
	Category:		Science & Medicine
	Duration:		00:17:43
	Publish Date:		2021-09-27 15:00:00
	Description:		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
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