Artisan cheesemakers in the U.S. might have to contend with new rules that will hinder the use of raw milk, an ingredient many cheesemakers value for its earthy, of-a-place flavors, according to a story by William Neuman in today’s New York Times. The move by the FDA is in response to a few yet-to-be-pinpointed outbreaks of E. coli in cheese this past year– but critics say the possible new regulations will do everything to curdle a growing industry, and nothing for safety.
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