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Transcript: Interview: Phyllis Richman, food critic, discusses raw milk cheeses
- Article from:
- NPR Weekend Edition - Saturday
- Article date:
- September 30, 2000
- Author:
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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 ...