Gravel chub silt and debris. They are more often found in areas with limited macrophytes and larger root aquatic plants, algae and moss. Because of their need of a specialized clean habitats, the gravel chub is especially vulnerable to various forms of pollution, especially from agriculture practices that create erosion and excessive silt. In past sampling surveys the gravel chub had been found as far north in the Upper Iowa River as Le Roy, Minnesota, but because of excessive amounts of sewage, pesticides and sedimentation of rocks and sand, this is no longer the case. The presence of gravel chubs in a
Granular cheese curing is to dry the cheese on racks for about a week, then to wax it and place it in coolers until the time of consumption. Granular cheese is rich and tangy. Although unpasteurized granular cheese is ready to eat after 60 days of curing, it has a very mild flavor unless aged further to increase sharpness. The cheese is sharpest after 12 months of aging, after which it is usually sold. Granular cheese can contain cheese crystals, semi-solid to gritty crystalline spots. Granular cheese Granular cheese, also known as stirred curd cheese and hard cheese, is a type of