Red Feather Butter and Cheese

When we had the taste tests a week or so ago, I noticed that Red Feather Butter did not do very well.  That rather surprised me so I took a look at it and compared it to the homemade butter that I make.  Surprisingly it tasted very close to the unsalted butter that I make.  I think that the testers on the panel are used to the heavily salted butter that comes from the supermarket.  Personally, I found the Red Feather Butter to be excellent.

While I was at it, I also ate some more of the Red Feather Cheese and enjoyed it, it is quite good.  The taste test panel agreed with this.  The company rep told me that Red Feather and Bega cheese are the same only different labels

As far as the shelf life of both the butter and cheese, the rep for the products referred me to the following information that is on the web site for Ballantyne Foods  (http://www.ballantyne.com.au/) the manufactures or the products.  She stated that the same shelf life applies to the cheese as to the butter.

The following is the Shelf life information on their web site.

“There is no Expiration Date written in stone, because the shelf life depends largely on the storage conditions (temperature, humidity, altitude, sunlight/shade, etc.).  We do guarantee the shelf life for two years however, the actual shelf life of the butter will ultimately be determined by the storage conditions (temperature being the main factor) and the seal on the can remaining intact and therefore protecting the butter from the introduction of oxygen.  After this, one can expect some nutritional value loss, although it will be edible, provide fat and calories in an emergency, and still be perfectly safe to eat if the can remains sealed.

A quote from the National Cannery Association: (Australia)

“Canned food has a shelf life of at least two years from the date of processing.  Canned food retains its safety and nutritional value well beyond two years, but it may have some variation in quality, such as a change of colour and texture.  Canning is a high-heat process that renders the food commercially sterile. Food safety is not an issue in products kept on the shelf or in the pantry for long periods of time. In fact, canned food has an almost indefinite shelf life at moderate temperatures (75° F and below).  Canned food as old as 100 years has been found in sunken ships and it is still microbiologically safe!  We don’t recommend keeping canned food for 100 years, but if the can is intact, not dented or bulging, it is edible.”

Ballantyne Foods is located in Australia.

Additional information can be obtained from

Laurie Gawronski G & R Foods Inc. Reedsburg, WI 53959

608-524-3776 or email laurie@grfoodsinc.com

Howard

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One Response to Red Feather Butter and Cheese

  1. Matt in Oklahoma says:

    Alot of canned LTS stuff doesnt taste as good BUT it is decent enough and well wroth the money IMO. I like this butter myself

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