The news comes from Madison, Wisconsin, USA. One artisan cheese maker has decided to stop production of one of his raw milk cheeses due to unclear FDA regulations.
You can read the transcript at this link; http://www.channel3000.com/news/cheese-production-suspended-over-fda-regulation-concerns/27647370
Listener questions include one from a mother/daughter (5 year old) cheese making team of which I am very impressed! There are other questions about iodine in salt, ageing of smaller cheese, automated curd stirrers, pressing anomalies, and turning frequency.
As promised here is a photo of Murray's cheese cave.
(Top to bottom)
Wensleydale with sage - Port Salut
Peppercorn Cheddar - Blue
Drunken cow - Blue Stilton
Camembert - Parmesan
Also mentioned during the show is Scott's automatic curd stirrer.
An ingenious device. Hope the next set of modification goes to plan Scott, and that the clumping issue is solved. Don't forget to report back on your progress.
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