From the “3 Wheeled Cheese” blog:
' “Sometimes you just have to shake your head in wonder at the FDA’s bureaucrats. The New York Times and even the Valley News have recently run articles describing the controversy over the use of raw milk by artisanal cheese makers, many of whom work in New Hampshire and Vermont. Today raw milk may legally only be used in the U.S. in the production of cheeses that are aged at least 60 days before being sold. The current debate asks if this time limit should be lengthened or the use of raw milk banned entirely.'
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' “Sometimes you just have to shake your head in wonder at the FDA’s bureaucrats. The New York Times and even the Valley News have recently run articles describing the controversy over the use of raw milk by artisanal cheese makers, many of whom work in New Hampshire and Vermont. Today raw milk may legally only be used in the U.S. in the production of cheeses that are aged at least 60 days before being sold. The current debate asks if this time limit should be lengthened or the use of raw milk banned entirely.'
Read more...
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