From the Globe and Mail:
"Quebec has taken a new step toward culinary uniqueness: It will allow its cheese makers to produce the kind of stinky, oozing, unpasteurized bries and camemberts that are illegal in the rest of North America.
The government has modified regulations to allow the production and sale of raw-milk cheeses that have been aged for less than 60 days.
Elsewhere, such young cheeses are verboten due to health concerns."
Any thoughts? Comments on the article are generally positive but there is some mention of potential for infectious diseases.
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