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We have made homemade goat cheese from our own fresh milk.
decree from the FDA, which would ban the traditional method of aging cheese on wooden boards.
I called up Kraft, using the 800 number for consumer complaints, and I told them, ‘You are putting out a goddamn axle grease!’ ”
Cheese’s unique taste comes from aging on boards with cultures that have been on wood for generations, said Myron Olson, the owner of the Chalet Cheese Cooperative in Monroe that is the only American producer of Limburger cheese.
The bacteria on the wood plays a big role in creating the smell and taste of the cheeses aged on it. “It overpowers everything,” said Olson. “It’s entrenched and it doesn’t give itself up to other bacteria. It’s very hardy.