Photo 8 Jun 187 notes saveourcheese:

The FDA has declared that aging on wood is a violation of their Current Good Manufacturing Practice (cGMP) regulations. Aging on wood has been standard practice for decades and after extensive scientific study (and thousands of years of using the practice) has been deemed perfectly safe by regulators in the EU. 
Read an excellent overview of the issue at the Cheese Underground blog, and stay tuned to saveourcheese.tumblr.com for more updates. 

Follow saveourcheese.tumblr.com for more information regarding the new FDA ruling and how to fight back.

saveourcheese:

The FDA has declared that aging on wood is a violation of their Current Good Manufacturing Practice (cGMP) regulations. Aging on wood has been standard practice for decades and after extensive scientific study (and thousands of years of using the practice) has been deemed perfectly safe by regulators in the EU. 

Read an excellent overview of the issue at the Cheese Underground blog, and stay tuned to saveourcheese.tumblr.com for more updates. 

Follow saveourcheese.tumblr.com for more information regarding the new FDA ruling and how to fight back.

Link 8 Jun 19 notes FDA Rules No Wooden Boards in Cheese Aging»

This is devastating news for the artisanal and farmstead cheesemakers in the US, as well as a hand full of retailers aging cheese on wooden boards. It could also drastically change what kind of traditional European cheeses grace US counters, as wood is an aging medium more often than not. Like many big, sweeping FDA decisions, this one isn’t backed by substantial research and big ag stands to be untouched by this while small farmers and cheesemakers (and the palates of their supporting consumers) will suffer.

This changes my job and livelihood and my only comfort is knowing I won’t be alone in taking a stand against this “clarification” from the FDA.

Link 25 Jan 1 note Inside One of Italy's Best Cheese Shops, Giolito Formaggi in Bra »

It wasn’t long ago that I was living above this cheese shop in Italy, learning from owner, Fiorenzo Giolito. He’s a third-generation shop owner and affineur, and everything this article implies and more. To me, he was a mentor, a father figure, and he’s the reason I know anything about cheese. This press is long overdue.

Link 17 Dec What Your Favorite Cheese Says About You»
Photo 30 Nov 1 note If I didn’t work in cheese, I’d be in oysters…

If I didn’t work in cheese, I’d be in oysters…

Link 30 Nov Terroir in a Bottle»

A newly released study proves that terroir in the form of bacteria and fungi (microbial communities) are regionally specific. Hot damn, we can talk about terroir as a flavor contributor and measure it?!


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