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Melanie Wong | Nov 10, 201908:47 PM    

" . . . The debate over the safety of raw milk cheese has fiercely divided American cheesemakers and government regulators, and outraged cheese lovers. Currently, certain cheeses can be legally manufactured from raw milk only if they are aged for 60 days or longer. Aged cheeses have enjoyed a long and well-documented record of food safety, and the FDA’s attempts to mandate pasteurization of all milk intended for cheesemaking comes despite scientific evidence supporting this record of safety. The FDA’s activity has escalated recently, with the establishment of stringent micro- biological criteria that only cheeses made from pasteurized milk can easily meet. When artisan and farmstead cheesemakers voiced their concern to the FDA through their congressional representatives in late 2015, the FDA temporarily backed down, but these cheesemakers remain extremely fearful for their regulatory future.

That is because, besides making our cheese more bland and the range of available cheese styles much narrower, a ban on raw milk cheesemaking would economically devastate nonindustrial cheesemaking in the United States . . . "

Artisan Cheesemakers Unite!

Over the past 35 years, the US Food and Drug Administration has pushed for a mandatory requirement for the use of pasteurized milk in cheesemaking...

modernfarmer.com
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