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Article: New Scrutiny of Cheese Offends Refined Palates; Epicures Defend Unpasteurized Varieties As Regulators Look for Health Risks - New York Times
- Article from:
- The New York Times
- Article date:
- July 14, 2000
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In Manhattan's finer cheese departments, they rise like columns in a cathedral: 72-pound wheels of Parmigiano-Reggiano, half-moon chunks of cheddar, crumpets of pungent chevre. Oversized softballs of Greek sheep's milk cheese sit on slabs of marble. Gourd-shaped Sicilian caciocavalli hang from the rafters.To the worry of cheesemongers and epicures, this architecture of delights is now under threat.The federal Food and Drug Administration says a growing body of literature suggests that aged cheeses made with raw, or unpasteurized, milk -- the bedrock of many of the best cheeses -- could pose a health hazard. The agency cites the potential presence of bacteria like listeria, salmonella and ...
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