Posted on 09/09/2014 8:33:05 AM PDT by Rusty0604
According to The Week, the FDA is out to regulate away our freedom to partake in French cheese:
New FDA restrictions on the levels of harmless bacteria found in imported cheese have effectively banned a number of artisan French cheeses, including Roquefort, Morbier, and Tomme de Savoie. The restricted bacteria already exist in the human stomach, and the banned cheeses have not changed their recipes for years.
While the restriction is already affecting imports, domestic cheese producers are under the FDA gun, too. Raw milk cheesemakers may be put out of business over a change they say is capricious at best. “There was no health risk in all the years we operated” under the old regulations, says David Gremmels of Rogue Creamery in Oregon, “We look at this as an arbitrary change.”
The new rules have resulted in holds even on super-safe Parmigiano Reggiano...Highly praised artisanal cheese makers in the United States are facing shutdown as well.
They told us this administration was going to be run by wine and cheese faculty liberals. Now where are they when they could actually do us some good?
Zing! But this particular FDA overreach is not just a freedom of gruyere issue, it may have reaching health implications as well. Cary Bryant, microbiologist and cheesemaker, told The Week that the new restrictions could be detrimental to public health:
“People need some microbial diversity in their life. This is going to create people with immune systems that can never handle anything.” In addition to no microbial diversity, if the FDA persists in this measure, we may simply have no cheese: Even aged parmesan — which is about as safe as cheese can be — has come under scrutiny thanks to the ban.”
(Excerpt) Read more at legalinsurrection.com ...
No one took it away. I have it on good authority that, once the FDA made the threat, the cheese surrendered.
LOL; meanwhile, they approved importing canned chicken from China, where tainted food happens all the time.
Ping.
Curious. Those are the two cheeses that are chock full of free glutamates.
People who say they react to MSG should react to both Roquefort and Parmigiano.
I believe there is only one maker of Roquefort cheese in the U.S.A., at Monroe, Green County, Wisconsin, bordering Illinois..
The list, Ping
Let me know if you would like to be on or off the ping list
Big Bro and Big Sis will be regulating your bedroom next, ya think?
There are "ZERO" U.S.A. makers of Roquefort cheese.
I didn’t know that. I eat Roquefort all the time on salad. The FDA is full of idiots.
Usually, this sort of topic makes me grouchy, but there’s something so comical about feds trying to regulate all those unruly bacteriae. They don’t respond well to dictates. As we speak, they’re probably thumbing their little noses at the FDA and saying, “Oh, yeah? Watch THIS!”
Who the hell eats “canned chicken”??????
The FDA has created a munster here, but I don’t give edam.
Upon reading the likes of this article one would immediately think the government employs babbling idiots to “rule” over not limited to the FDA, but in reality this is typically Democrat...hmmm redundant with idiot I s’pose...as some Democrat contributor(s) have artificial cheese products to market, and they need the Democrats to ban the real thing so they can make the BIG BUCKS they need for themselves, and to contribute to the Democrat coffers.
Just SOP for Democrats.
Good question.
Say whatever you want about the French, the French military, French manners, French hygiene even the French language. The highest and best use of milk is French cheese. Nothing on earth compares, not even French wine.
English Stilton and Italian Reggiano Parmigiano are just as excellent but as a body of work, nothing can compare to what the French can do with milk. Sadly, one has to go there to fully understand.
Yes, remember this?
“Former Employee of ‘Big Cheese’ Wrote FDA Letter that Put NY Artisan Cheese Makers Out of Work”
CNSNews.com 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.
In other words, Metz, a former employee of “big cheese,” used her position at the FDA to write a letter that would have obliterated the artisanal cheese making industry (or “small cheese.”)
The FDA put at least one New York cheese maker out of business for “a ‘repeat violation’ involving aging cheese on wood,” but the Agency now says that this is not the FDA’s “official policy.”
They will pry my Venezuelan Beaver Cheese from my cold dead fingers.
There's the social/financial reason: tainted canned chicken is for the hoi polloi, whereas the lowering of bacteria count will protect those than donate to the DNC, especially since many of them posses compromised immune systems.
Either that, or Kraft is coming out with Roquefort cheese slices, and decided to rent seek.
OTOH, maybe the biggest importer balked at increasing his tithe to the DNC et al.
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