What happens if cheddar cheese in block stays at 60 degrees for about 2 days?

Hi everyone,

What happens if cheddar cheese in block stays at 60 degrees for about 2 days?

In that case, can cooking step kill the pathogens in cheese (320-430 degrees for about 15 min.)? 

Thank you in advance. 

What kind of packaging was it stored in? Is this a pasteurized "cheese product" or natural cheese? 

It is sealed in flexible poly and packed in corrugated and it is pasteurized cheese 

Hi everyone,

 

What happens if cheddar cheese in block stays at 60 degrees for about 2 days?

In that case, can cooking step kill the pathogens in cheese (320-430 degrees for about 15 min.)? 

 

Thank you in advance. 

I would have thought 430degC will satisfactorily incinerate everything, including the plastic..

Well, you can't really "cook" cheese

You could perhaps add it back into new product as rework in smaller quantities since it's not really cheese and going back into a pasteurized cheese product, but the better route is to bin it all and find out how this happened in the first place

I agree with Scampi, I can't see how you could use any of it and document that it was safe.

The cheese is perfectly acceptable to be used in a cooking application.  This is often referred to as "tempering" cheese.  When making pasteurized process cheese, natural cheeses (cheddar, monterey jack, swiss, etc.) are tempered (brought to room temperature) for 48-72 hours so it is easier to cut into manageable pieces and melts easier during the cooking process.

do you know your water activity and pH? Those are pretty important to evaluate what might be a risk for micro growth at this time and temp. 

430 huh? 

I would imagine the ash left would be edible.

Degrees Celsius or Fahrenheit?