Grated cheese and long ferment?
I would like to try making a cheese bread using a long fermentation period of 8 to 12 hrs. I am just curious if anyone has ever tried doing something like this. I was thinking of just adding the cheese, mixing it according to the "no knead" method and seeing how it turns out. I assume there is no risk of food poisoning with cheese or is there? The cheese I would be using is just a regular block of cheddar, which isn't raw.