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On June 19, 2012, the FDA informed your firm of the environmental sampling results. Your firm indicated that you would stop production to clean and sanitize your facility. During the July 2012 inspection of your facility, an FDA investigator observed the following significant violations of the Current Good Manufacturing Practice regulation for foods [21 CFR Part 110]:
1. You failed to clean food-contact surfaces as frequently as necessary to protect against contamination of food as required by 21 CFR 110.35(d). You failed to clean and sanitize all of the wooden boards used to hold your Gouda-style cheese in the large aging cave even after FDA informed you of positive L. monocytogenes results found on one of these boards.
2. You failed to clean non-food contact surfaces of your facility as frequently as necessary to protect against contamination of food as required by 21 CFR 110.35(d)(3). You failed to clean any of the metal racks in the large aging cave used to hold the wooden boards (used to hold cheese) even after FDA informed you of positive L. monocytogenes results found on one of these racks.
originally posted by: VoidHawk
originally posted by: ~Lucidity
And the head of the fda is....drumroll....
Michael R. Taylor. Former lawyer for monsanto.
Mmmhmm. That needs to be repeated and repeated and repeated. Unreal.
originally posted by: Char-Lee
a reply to: Lostinthedarkness
I found a ton of artisan cheese makers who don't use wood, personally I don't see how wood could add anything to the cheese.
originally posted by: OrphanApology
a reply to: Char-Lee
From this link:
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.
originally posted by: AlphaHawk
As usual, ATS has it wrong, hell we even have a couple of mods in here jumping on the bandwagon.
Here's a copy of a letter sent to a cheese maker in New York, where this probably all started..
The letter: www.fda.gov...
The Food and Drug Administration (FDA) has issued an executive decree banning the centuries old practice of aging cheese on wooden boards. One bureaucrat within the FDA, without surveying all of the scientific literature, and without public commentary, has rattled hundreds of small businesses across the United States. Consumers who eat any kind of aged cheese should prepare for a potentially catastrophic disruption in the market for artisan, non-processed cheese.
UPDATE: The FDA appears to be backing down, full coverage here.
The FDA’s decision will not only harm American cheese makers, but may also bring a halt to the importation of artisan cheeses from abroa
originally posted by: sputniksteve
a reply to: ScientiaFortisDefendit
Don't worry, besides the sensational title of the thread, they aren't banning any cheese, what so ever. They are simply banning a practice of aging cheeses. No cheese being banned, at all-Really.
originally posted by: calstorm
a reply to: AlphaHawk
You are correct, I was mainly just browsing through the comments and missed your post. But my opinion of the FDA and the things they allow versus the things they ban still stands.
originally posted by: Sublimecraft
a reply to: pirhanna
Only in America......
Go home FDA, you're drunk - you remind me of the obsessive mother who can't stand the thought of her children playing in dirt.
It's all good for hundreds of years, until now.