The Food and Drug Administration has long had an adversarial relationship with traditional cheesemakers. First, it cracked down on raw milk cheese aged less than 60 days, even though such cheeses—like Brie de Meaux and Reblochon—have been safely devoured in Europe for centuries. Then it restricted imports of Mimolette, a hard orange French cheese, because of its high concentration of microscopic bugs called cheese mites—never mind that cheese mites are what give Mimolette its characteristic flavor and texture. Now, under the authority of the Food Safety Modernization Act of 2011, an FDA representative has announced that it will not allow cheesemakers to ripen or age cheese on wooden boards, because “Wooden shelves or boards cannot be adequately cleaned and sanitized.”
Posted on: Wed, 11 Jun 2014 05:18:51 +0000
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