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Article: Fighting for Cheese.(American Cheese Society's view on pasteurization of cheese)(Brief Article)
- Article from:
- Dairy Foods
- Article date:
- May 1, 2001
CopyrightCOPYRIGHT 2001 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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In the dairy industry, pasteurization is generally considered a desirable practice, allowing fresh milk to be sold and consumed far from the farm. But the American Cheese Society--a group of artisan cheesemakers, distributors and chefs--believes pasteurization is unnecessary and even a hindrance to making great cheese, so it's fighting to preserve the rights of cheesemakers to use unpasteurized milk.
The current U.S. law on cheesemaking, which has been in place for 50 years, requires pasteurization only for cheeses that are aged less than 60 days. Since raw milk cheese is usually aged several months or even years before it is brought to market, ACS supports the ...