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roquefort

Controversy Over Raw-Milk Cheese May Come to a Head

Raw-milk cheese has been in the news over the past couple months. The Food and Drug Administration (FDA) has been reviewing its raw-milk standards for cheese for the past several years, and many think it will soon make a decision that will affect the small artisan cheese producers in the United States and Europe.

The most recent dustup has come by way of a hold by FDA on imports from Europe of certain cheeses it deemed unfit for consumption. FDA’s statement on the issue can be read here.

The “problem” was found in several traditional raw-milk cheeses that we know well, Roquefort being the most well-known. You can read the long list of affected cheeses on FDA Import Alert #12-10 here.

Something called nontoxigenic E. coli is to blame for the hold on these cheeses. At first glance, most people would say, “Well, good, I don’t want cheese to be let into the U.S. that is contaminated with E. coli.” Right? Except that this type of E. coli does not make people sick.

 

click here for the full article: http://www.foodsafetynews.com/2014/10/draft-controversy-over-raw-milk-cheese-likely-coming-to-a-head/#.VDVav_ldWUl

FDA restrictions keeping some great cheeses out of stores

Los Angeles cheese counters could soon be a lot less aromatic, with several popular cheeses falling victim to a more zealous U.S. Food and Drug Administration. Roquefort — France’s top-selling blue — is in the agency’s cross hairs along with raw-milk versions of Morbier, St. Nectaire and Tomme de Savoie.

Of course, French creameries haven’t changed their recipes for any of these classic cheeses. But their wheels are flunking now because the FDA has drastically cut allowances for a typically harmless bacterium by a factor of 10.

click here for the full article: http://www.latimes.com/food/dailydish/la-dd-new-fda-regulations-cheeses-20140903-story.html