From past experience, we know shoplifters enjoy perusing the meat department at Walmart and occasionally stuffing some items down their pants or sitting on top of them on their motorized scooter. But what’s the next best thing to take from the big box store? If you’re a couple from Tennessee, then the answer is cheese… 57 blocks of it. [More]
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FDA Promises To Work With Cheesemakers On Safety Of Using Wood Ripening Boards
By 6.11.14
Earlier this week, cheesemakers across the country seemed to be collectively freaking out over the Food and Drug Administration’s announcement that it wasn’t cool with cheese ripened on wooden boards, saying the bacteria in the boards could be a potential a food safety issue. Now the agency is clarifying its stance in an apparent attempt to quell that freakout. [More]
Has The FDA Declared War On Cheesemakers Who Use Wooden Aging Boards?
By 6.10.14
Before you take the above headline straight to your dairy-loving hearts and faint dead away, rest assured that cheese in general is here to stay (especially if I have anything to say about it). But for some cheesemakers, the United States Food and Drug Administration’s recent crackdown on certain kinds of cheese aged on wooden boards is a worrisome issue, one that they say could change how they practice their craft. [More]
