FDA Rules No Wooden Boards in Cheese AgingCheese Underground (http://cheeseunderground.blogspot.com/2014/06/game-changer-fda-rules-no-wooden-boards.html?m=1)
Recently, the FDA inspected several New York state cheesemakers and cited them for using wooden surfaces to age their cheeses. The New York State Department of Agriculture & Markets' Division of Milk Control and Dairy Services, which (like most every state in the U.S., including Wisconsin), has allowed this practice, reached out to FDA for clarification on the issue. A response was provided by Monica Metz, Branch Chief of FDA's Center for Food Safety and Applied Nutrition's (CFSAN) Dairy and Egg Branch.
In the response, Metz stated that the use of wood for cheese ripening or aging is considered an unsanitary practice by FDA, and a violation of FDA's current Current Good Manufacturing Practice (cGMP) regulations.
"The very pillar that we built our niche business on is the ability to age our cheese on wood planks, an art that has been practiced in Europe for thousands of years," Roelli says. Not allowing American cheesemakers to use this practice puts them "at a global disadvantage because the flavor produced by aging on wood can not be duplicated. This is a major game changer for the dairy industry in Wisconsin, and many other states."
Cheese Underground (http://cheeseunderground.blogspot.com/2014/06/game-changer-fda-rules-no-wooden-boards.html?m=1)
Obama's domestic policy... to destroy one American industry at a time.
Already been done and then discovered that the plastic replacement was much more likely to retain bacteria. The natural tannings in certain woods kill bacteria.(https://www.wisconsincheesemart.com/uploads/dzpro_shop_items/dzpro_shop_item_thumb_image/1220bandagedcheddar2-jpg.jpg)
How long before the government bans the domestic manufacture, importation, sale and possession of wooden cutting boards? Will the FDA send armed troops dressed in helmets, black uniforms and masks into every home and business to arrest violators?
Already been done and then discovered that the plastic replacement was much more likely to retain bacteria. The natural tannings in certain woods kill bacteria.
Already been done and then discovered that the plastic replacement was much more likely to retain bacteria. The natural tannings in certain woods kill bacteria.People have been eating cheese for thousands and thousands of years. Trust the government to **** up a perfectly good system in the name of bureaucracy. There's no chance of cross-contamination... it's not like the cheesemakers are using the boards for anything else.
Trust the government to **** up a perfectly good system in the name of bureaucracy.
Former Employee of 'Big Cheese' Wrote FDA Letter that Put NY Artisan Cheese Makers Out of WorkCNS News (http://cnsnews.com/mrctv-blog/barbara-boland/former-employee-big-cheese-wrote-fda-letter-put-ny-artisan-cheese-makers?utm_source=Facebook&utm_medium=Marketing&utm_term=Facebook&utm_content=Facebook&utm_campaign=B-artisan-cheese-FDA)
CNS News has confirmed that Monica Metz, the FDA employee who wrote the letter that said "the use of wooden shelves... for cheese ripening does not conform to cGMP requirements," previously worked for Leprino Foods, the largest mozzarella producer in the world.
The FDA put at least one New York cheese maker out of business for "a 'repeat violation' involving aging cheese on wood," (http://www.agriculture.ny.gov/AD/release.asp?ReleaseID=2864) but the Agency now says that this is not the FDA's "official policy."
After a media firestorm, the FDA released a press release saying that "The FDA does not have a new policy banning the use of wooden shelves in cheese-making.... Moreover, the FDA has not taken any enforcement action based solely on the use of wooden shelves.... The FDA will engage with the artisanal cheese-making community to determine whether certain types of cheeses can safely be made by aging them on wooden shelving."
It's pretty obvious. Most cheese is white.Racist. :mad: