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New federal ruling may outlaw Parmesan and more
San Francisco Chronicle ^ | June 10, 2014 | by Jonathan Kauffman

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 ...


TOPICS: Culture/Society; Government; News/Current Events; Politics/Elections; US: California
KEYWORDS: california; cheese; fda; fdaoutofcontrol; liberty; nannystate; parmesan; sonoma; vellacheese
"I am not a friend to a very energetic government. It is always oppressive."

-Thomas Jefferson

1 posted on 06/10/2014 2:47:14 PM PDT by Oldeconomybuyer
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To: Oldeconomybuyer

Guess someone forget to tell the FDA that that’s how cheese has been made for centuries and there haven’t been any epidemics.


2 posted on 06/10/2014 2:49:20 PM PDT by RWB Patriot ("My ability is a value that must be earned and I don't recognize anyone's need as a claim on me.")
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To: Oldeconomybuyer

Fk this !


3 posted on 06/10/2014 2:51:10 PM PDT by Eric in the Ozarks (Rip it out by the roots.)
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To: Oldeconomybuyer
In the age of 0bama, there is no such thing as a tyranny too small.
4 posted on 06/10/2014 2:55:57 PM PDT by mojito (Zero, our Nero.)
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To: Oldeconomybuyer

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.


5 posted on 06/10/2014 2:57:18 PM PDT by Junk Silver
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To: Oldeconomybuyer

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 . . .”


6 posted on 06/10/2014 3:00:58 PM PDT by the_Watchman
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To: Oldeconomybuyer

The FDA will do their best to make food expensive and lower quality.

You want the good stuff? Get better connections, peasant.


7 posted on 06/10/2014 3:02:10 PM PDT by Bogey78O (We had a good run. Coulda been great still.)
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To: RWB Patriot

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.


8 posted on 06/10/2014 3:04:12 PM PDT by alloysteel (Selective and willful ignorance spells doom, to both victim and perpetrator - mostly the perp.)
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To: Bogey78O
I AM the connection. I grow or harvest most of my own food, and can make all the 'good stuff' from scratch. It's good to have skillsets.

The USDA can't have my wooden cheesepress, or cheeseboards.

/johnny

9 posted on 06/10/2014 3:04:20 PM PDT by JRandomFreeper (Gone Galt)
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To: Oldeconomybuyer

it is time to do away with government that believes it is God and micromanages every aspect/of your life.


10 posted on 06/10/2014 3:05:16 PM PDT by Secret Agent Man (Gone Galt; Not averse to Going Bronson.)
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To: Oldeconomybuyer
Wood is more hygienic than plastic. The surface structure of wood naturally inhibits bacterial growth. You're much better off with a wooden cutting board than a plastic one.
11 posted on 06/10/2014 3:06:24 PM PDT by Paine in the Neck (Socialism consumes EVERYTHING)
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To: Oldeconomybuyer
Let's see:

The government hasn't had to eat one ounce of that fecal stew above that they cooked up for the rest of us peasants.

12 posted on 06/10/2014 3:07:06 PM PDT by kiryandil (turning Americans into felons, one obnoxious drunk at a time (Zero Tolerance!!!))
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To: Bogey78O

Heaven help us if they ever move against canned food.


13 posted on 06/10/2014 3:07:08 PM PDT by RWB Patriot ("My ability is a value that must be earned and I don't recognize anyone's need as a claim on me.")
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To: alloysteel
But I suspect a very political decision by somebody that has little understanding of the art and science of cheese making,

I don't think it's political. Who benefits? This is the work of some utterly oblivious bureaucrat.

14 posted on 06/10/2014 3:07:56 PM PDT by SeeSharp
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To: Oldeconomybuyer

Is this a racist policy?


15 posted on 06/10/2014 3:07:57 PM PDT by petitfour
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To: Oldeconomybuyer

Watch out! Air and water are next! There is no limit to their lunacy.


16 posted on 06/10/2014 3:08:22 PM PDT by Lake Living
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To: petitfour

So what about imported cheese will it be banned if the same practice is observed?


17 posted on 06/10/2014 3:10:09 PM PDT by DocJhn
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To: SeeSharp
There are vegans that would love to see dairy killed here in the US.

/johnny

18 posted on 06/10/2014 3:10:17 PM PDT by JRandomFreeper (Gone Galt)
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To: DocJhn

Hillary said they have to take some things away from you for your own good.


19 posted on 06/10/2014 3:11:41 PM PDT by BipolarBob
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To: RWB Patriot

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.


20 posted on 06/10/2014 3:11:54 PM PDT by Kackikat
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To: BipolarBob

Now we have the “Parmesan Cheese Police.”


21 posted on 06/10/2014 3:12:54 PM PDT by Kackikat
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To: BipolarBob

Now we have the “Parmesan Cheese Police.”


22 posted on 06/10/2014 3:13:02 PM PDT by Kackikat
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To: Oldeconomybuyer

Our government is no longer useful to We the People.


23 posted on 06/10/2014 3:13:11 PM PDT by CodeToad (Arm Up! They Are!)
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To: RWB Patriot
Guess someone forget to tell the FDA that that’s how cheese has been made for centuries and there haven’t been any epidemics.

Have people not been dying for centuries? And did not most of them eat cheese? QED.

24 posted on 06/10/2014 3:18:46 PM PDT by sphinx
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To: Kackikat
Now we have the “Parmesan Cheese Police Gestapo.

Sorry. I couldn't help myself.
;-)
25 posted on 06/10/2014 3:18:48 PM PDT by RandallFlagg (Uninstall Fascist Firefox. Get Pale Moon.)
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To: RandallFlagg

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.


26 posted on 06/10/2014 3:20:09 PM PDT by Kackikat
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To: alloysteel

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!


27 posted on 06/10/2014 3:25:11 PM PDT by GreyFriar (Spearhead - 3rd Armored Division 75-78 & 83-87)
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To: Oldeconomybuyer

When it oppresses my parm, it’s gone way too far!!!


28 posted on 06/10/2014 3:26:43 PM PDT by livius
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To: Oldeconomybuyer
...Prudence, indeed, will dictate that Governments long established should not be changed for light and transient causes; and accordingly all experience hath shewn, that mankind are more disposed to suffer, while evils are sufferable, than to right themselves by abolishing the forms to which they are accustomed. But when a long train of abuses and usurpations, pursuing invariably the same Object evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security. - DOI, 1776
29 posted on 06/10/2014 3:27:09 PM PDT by ConservaTexan (February 6, 1911)
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To: Oldeconomybuyer

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.


30 posted on 06/10/2014 3:37:11 PM PDT by docbnj
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To: docbnj

It’s a good thing. First KKKalifornia then Wisconsin. Two Blue states. What a great time to start running ads.


31 posted on 06/10/2014 3:43:35 PM PDT by EQAndyBuzz ("Heck of a reset there, Hillary")
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To: Oldeconomybuyer
What's next? Requiring that whiskey be aged in stainless steel barrels instead of charred wood?
32 posted on 06/10/2014 3:45:45 PM PDT by KarlInOhio (Republican amnesty supporters don't care whether their own homes are called mansions or haciendas.)
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To: Oldeconomybuyer

They thunk rotten bugs would be so much better for you.


33 posted on 06/10/2014 3:47:06 PM PDT by dforest
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I was under the impression that wood offers better health characteristics than other surface types.


34 posted on 06/10/2014 3:49:36 PM PDT by Gene Eric (Don't be a statist!)
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To: SeeSharp

“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


35 posted on 06/10/2014 3:53:54 PM PDT by Fai Mao (Genius at Large)
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To: Oldeconomybuyer

I really HATE big government, and liberals, and most bureaucrats!!


36 posted on 06/10/2014 3:55:38 PM PDT by JSDude1
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To: Oldeconomybuyer

“Outlaw Parmesan”?

“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!”


37 posted on 06/10/2014 3:56:55 PM PDT by blueunicorn6 ("A crack shot and a good dancer")
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To: SeeSharp

It’s very easy to see how some corporate cheese maker with political connections can easily benefit against small cheese makers.


38 posted on 06/10/2014 3:59:01 PM PDT by Jonty30 (What Islam and secularism have in common is that they are both death cults)
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To: Jonty30

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 ...


39 posted on 06/10/2014 4:21:06 PM PDT by tanknetter
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To: Junk Silver

Velveeta is irrelevant.

This story is about cheese.


40 posted on 06/10/2014 4:30:41 PM PDT by Talisker (One who commands, must obey.)
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To: Oldeconomybuyer
Cheese is made with a culture of bacteria, the wood will help to keep the bacteria consistant from batch to batch, at least in my view.

Maybe we need a law stating that regulators must know something about the industry they are regulating?

41 posted on 06/10/2014 4:45:40 PM PDT by logic101.net (How many more children must die on the altar of gun control?)
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To: Oldeconomybuyer

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.


42 posted on 06/10/2014 4:58:38 PM PDT by yefragetuwrabrumuy ("Don't compare me to the almighty, compare me to the alternative." -Obama, 09-24-11)
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To: docbnj
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.

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.

43 posted on 06/10/2014 5:04:23 PM PDT by Swordmaker (This tag line is a Microsoft insult free zone... but if the insults to Mac users continue...)
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To: AdmSmith; AnonymousConservative; Berosus; bigheadfred; Bockscar; cardinal4; ColdOne; ...

Cheese doesn’t kill, gov’t busybodies do.

Thanks Oldeconomybuyer.


44 posted on 06/10/2014 5:05:25 PM PDT by SunkenCiv (https://secure.freerepublic.com/donate/)
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To: Oldeconomybuyer

Blessed are the cheesemakers.


45 posted on 06/10/2014 5:18:15 PM PDT by Zuse (I am disrupted! I am offended! I am insulted! I am outraged!)
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To: Oldeconomybuyer

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.........;-)


46 posted on 06/10/2014 8:35:32 PM PDT by Organic Panic
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To: Oldeconomybuyer

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


47 posted on 06/10/2014 8:40:07 PM PDT by dennisw (The first principle is to find out who you are then you can achieve anything -- Buddhist monk)
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To: alloysteel
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.

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

48 posted on 06/10/2014 8:43:22 PM PDT by dennisw (The first principle is to find out who you are then you can achieve anything -- Buddhist monk)
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To: Oldeconomybuyer

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.


49 posted on 06/10/2014 9:09:22 PM PDT by informavoracious (Open your eyes, people!)
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To: logic101.net
Maybe we need a law stating that regulators must know something about the industry they are regulating?

LOL...that would be novel.

50 posted on 06/10/2014 9:12:55 PM PDT by Irish Eyes
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