New change in cheesemaking laws

[Jenise]

Does this go too far?

http://cheeseunderground.blogspot.com/2014/06/game-changer-fda-rules-no-wooden-boards.html?m=1

[Robin Garr]

Someone posted this report on the Louisville Restaurants forum earlier today, and it's already lighting up. People don't like it.

http://forums.louisvillehotbytes.com/vi ... =1&t=22018

I'm all in for food safety, and actually recognize that listeria is dangerous and a significant issue with raw milk. But banning a traditional process for cheese that's been proven safe for centuries and that remains standard in Europe and Canada? That's a step too far.

Damn near everything in this country has gone too far. But that's another forum...

Great example of why we need less Government.

Ludicrous.

I bet Ms. Metz doesn't eat artisanal cheese.

Overall, I think the FDA does really good work. If it weren't for them, we'd have a lot of stuff in our food supply that we REALLY don't want in there. That said, when it comes to cheese they are out to lunch.

My understanding is that wood contains natural antibiotics so I don't understand this regulation. I would have thought that the government would require that cheese be aged on wood!

[David M. Bueker]

FDA is supposedly back pedaling.

FDA is supposedly back pedaling.

I was pretty sure this one was going nowhere. Now, maybe we can get some new rules on raw milk cheese.

[Robin Garr]

Back-pedaling now gaining steam ...

http://www.forbes.com/sites/gregorymcne ... ed-cheese/

Big article in the Santa Rosa Press Democrat about that this morning. I'm with the cheesemakers. I can't imagine how cheese could be aged, which is a life process, in a sterile environment.

Next thing you know they'll ban those nasty barrels from wine making and then finally ban the use of yeast....

No yeast, no beer either. The temperance folks will have won. Or something.