Transcript: Interview: Phyllis Richman, food critic, discusses raw milk cheeses

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Interview: Phyllis Richman, food critic, discusses raw milk cheeses

Host: SCOTT SIMON Time: 1:00-2:00 PM

SCOTT SIMON, host:

This is WEEKEND EDITION from NPR News. I'm Scott Simon.

The Food and Drug Administration's conducting research that may threaten one of this nation's most prized liberties: the right to eat unpasteurized cheese. Raw milk cheeses, certain cheddars, for example, French Roquefort, Gruyere, Munchego(ph), are all made when bacteria mixed with unpasteurized milk. Now as a safety measure, the FDA requires that these cheeses be aged at 35 degrees Fahrenheit for at least 60 days before being sold in the United States, but there had been few reports ...

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