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Article: Feds ponder holes in cheese
- Article from:
- Charleston Gazette
- Article date:
- September 17, 2000
- Author:
CopyrightCopyright 2000 Charleston Gazette. Provided by ProQuest LLC. (Hide copyright information)
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WASHINGTON - Anyway you slice it, the Swiss on your ham and
cheese isn't going to be the same. It seems the holes in
traditional Swiss are so large that the cheese gets torn up in the
new high-speed slicing machines used by the food service industry.
So cheese makers have asked the Agriculture Department to change its
standards to allow for smaller holes - or "eyes" - in Grade A Swiss.
Under existing standards, most of the holes must be between 11/
16 and 13/16 of an inch in diameter. USDA wants to reduce the
minimum size to 3/8 of an inch.
Cheese makers want to "loosen up the regulation and put a little
flexibility in," said John Umhoefer, executive director of the
Wisconsin Cheese Makers ...