Skip to comments.New federal ruling may outlaw Parmesan and more
Posted on 06/10/2014 2:47:14 PM PDT by Oldeconomybuyer
Gabe Luddy, fourth-generation cheesemaker at Vella Cheese Co. in Sonoma, makes his Dry Jack the same way his grandfather and great-grandfather did - he rolls and presses curds into large wheels of cheese, then brines and coats the wheels before sliding them onto wooden racks. There they age, from seven months to several years.
A U.S. Food & Drug Administration statement which became public last week puts this 83-year-old practice in doubt. In what the agency is calling a clarification, the FDA has declared that the wooden surfaces that cheesemakers around the world age cheeses on "cannot be adequately cleaned and sanitized." If the ruling holds, it won't just affect Sonoma Jack. The the Parmagiano-Reggiano you grate over your pasta might also be illegal.
At issue is the interpretation of the FDA's Current Good Manufacturing Practice regulations, which state, "All plant equipment and utensils shall be so designed and of such material and workmanship as to be adequately cleanable, and shall be properly maintained."
The cheese society's Weiser says her organization has been besieged by calls from cheesemakers, retailers and legislators.
Vella's Gabe Luddy is more blunt.
"We're talking about a crushing blow to the artisan cheese industry," he says. "For us replacing wood shelves would require a huge capital investment. I don't even know what we would switch to."
(Excerpt) Read more at sfgate.com ...
Guess someone forget to tell the FDA that that’s how cheese has been made for centuries and there haven’t been any epidemics.
Fk this !
Our government has been overthrown from within by Leftist bureaucrats.
After testing and prodding for a few years they have clearly concluded that Americans no longer have the will to fight back.
This case is particularly frustrating in light of how difficult it is to grate Velveeta.
I think this ruling should be extended immediately to whiskey aged in those unsanitary wooden barrels and the wines aged in wooden casks.
Let the loose the wings of fury from the wine and spirits community.
“First they came for cheese racks, but I didn’t say anything. Then, they came for the whiskey barrels . . .”
The FDA will do their best to make food expensive and lower quality.
You want the good stuff? Get better connections, peasant.
Cheese is a most unique sort of food, in that it is essentially a “living” substance, with changing characteristics over time. Natural cheese harbors the growth of beneficial bacteria, and it is almost impossible for pathogens to grow on the composition of cheese at most stages of its production and aging. The use and re-use of shelves on which the cheese is stored to age insures that the pathogens never get a foothold.
If cheese DOES go bad, there is no question, because then it becomes rotting protein matter. Normally, there is a considerable amount of lactate/lactic acid, a very effective bactericide, and only the cheese bacteria can live in these conditions. When the lactate level gets too low, the natural resistance of cheese to rot and decay is lost, then MAYBE the FDA has a valid point.
But I suspect a very political decision by somebody that has little understanding of the art and science of cheese making, who got promoted into a job way beyond his competence and understanding.
The USDA can't have my wooden cheesepress, or cheeseboards.
it is time to do away with government that believes it is God and micromanages every aspect/of your life.
The government hasn't had to eat one ounce of that fecal stew above that they cooked up for the rest of us peasants.
Heaven help us if they ever move against canned food.
I don't think it's political. Who benefits? This is the work of some utterly oblivious bureaucrat.
Is this a racist policy?
Watch out! Air and water are next! There is no limit to their lunacy.
So what about imported cheese will it be banned if the same practice is observed?
Hillary said they have to take some things away from you for your own good.
Just pushing the prices higher, because Italian food is cheaper to make...pasta etc...must have Parmesan. I am so disgusted by this group of imbecils who don’t even know about the processes used for hundreds of years...centuries in some places.
Someone must have gotten mad at an Italian Restaurant or dumped by a Parmesan Company employee...it’s always because they can.
Now we have the “Parmesan Cheese Police.”
Now we have the “Parmesan Cheese Police.”
Our government is no longer useful to We the People.
Have people not been dying for centuries? And did not most of them eat cheese? QED.
ROFLMTO...if this ‘control mentality’ weren’t so scary it would be hilarious...but once in awhile we just can’t help ourselves. Thanks...good one.
you said: “Cheese is ...essentially a living substance,....”
Please note that the attorney general or some doo gooder will want a law passed that anyone who eats cheese or cuts a round of cheese into parts should be tried for murder!
When it oppresses my parm, it’s gone way too far!!!
Sure there is a way to sterilize wood without harming the wood or causing any health threats. It could be sterilized by gamma irradiation,. It would be expensive, but safe but it would not be the old way, and would terrify the superstitious and scientifically illiterate.
It’s a good thing. First KKKalifornia then Wisconsin. Two Blue states. What a great time to start running ads.
They thunk rotten bugs would be so much better for you.
I was under the impression that wood offers better health characteristics than other surface types.
“I don’t think it’s political. Who benefits? This is the work of some utterly oblivious bureaucrat.”
It is not political; it is simply leftist. It is the same thing as schools banning sunscreen because a child “might eat it” when they will get sunburn without it.
This is the type of ruling that needs to be thrown in your cheese eating liberal friends face. Ask: How does this help the poor? How does this help anyone? Enjoy that Cheese whiz Obama voter
I really HATE big government, and liberals, and most bureaucrats!!
“What happened, citizen?”
“It was....it was The Parmesan Gang. They robbed the stagecoach!”
“Curse their curds! I’ll bring them to justice! Hi Ho Fondue and away!”
It’s very easy to see how some corporate cheese maker with political connections can easily benefit against small cheese makers.
Considering that most “artisan” foodmakers tend to be hippies or otherwise Liberal, voting accordingly, I don’t mind too much if they get a good first hand lesson in Democrat crony capitalism.
Maybe this guy should see if Kraft is hiring ...
Velveeta is irrelevant.
This story is about cheese.
Maybe we need a law stating that regulators must know something about the industry they are regulating?
Hello, I’m the new head of the FDA, appointed by our new president. Please assemble everyone involved in the cheese decision in the auditorium. Then lock the doors, and burn the auditorium down.
There is a simple way to sterilize wood surfaces without harming the wood or causing any health threats. Make a diluted solution of Sodium Hypochlorite, say 10% to 15% and water, wash the wooden surface for one to two minutes, soaking it in well. Let the wood absorb the solution. The capillary action of the wood will "pipe" the diluted Sodium Hypochlorite solution down where any bacterial colonies may be growing. Rinse with fresh water if you wish, although this is not really necessary. This will kill ANY bacteria and viruses.
Where do you find Sodium Hypochlorite? You can usually find it in your laundry room. It is ordinary bleach. The best to use is the blue cap Clorox brand. Why blue cap? Because the blue cap indicates it is pure, with no perfume additives. Your dilute solution needs to be mixed every time you use it because it decomposes very rapidly, within minutes. The more dilute you make it, the faster it decomposes. The Sodium Hypochlorite in the Clorox bottle is already diluted, so when I refer to diluting it, we are speaking of diluting it from that solution.i.e. 1 part Clorox to 10 parts water.
(IMPORTANT: Be exceeding careful not to get this mixture on clothing or colored cloth as it will bleach it. Avoid getting on your skin as it will dissolve your skin. That's why bleach feels slimy. A one to twenty solution used in your WaterPik is an excellent way to clean your teeth and actually will dissolve plaque and kill any oral spirochetes, a cause of many diseases including Alzheimer's.)
The formula for Sodium HypoChlorite is NaCLO and when mixed with water, it rapidly decomposes by dropping off the Oxygen atom which forms O2 then mixes with free Hydrogen in the water to forms H2O2 + NaCl + O2. The H2O2 is unstable and decomposes further to H2O + O2. Some of the free Oxygen forms O3 Ozone, which is one of the very best of anti-bacterial, anti-viral substances known. But O3 is unstable also. After the full disinfection and the decomposition of all these toxic but dilute chemicals, you are left with NaCl and H2O, Salt Water.
Cheese doesn’t kill, gov’t busybodies do.
Blessed are the cheesemakers.
I bought some blue cheese the other day. It was covered with mold. I wish the government would do something to protect me from myself.........;-)
I have never heard of anyone getting ill from cheese. These wooden shelves have the bacteria etc that help properly age these cheeses. Stainless steel shelving is quite expensive and unnecessary
I’ll bet the EU commies are not forcing such nonsense on their cheese makers
Can you say affirmative action dumping ground? Other incompetents too at $130,000 per year
Fed Government has way too much deadwood that needs pruning
Has there been a rash of cheese-borne illness? No? Sounds like big corporate money made its way into someone’s pockets so only their “cheese” meets the new standards. Until they outsource the cheesemaking to China.
LOL...that would be novel.