No Substitute For Wooden Boards For Ripening Cheese, Cheese Makers Say Controversy sparked by the US Food and Drug Administration (FDA) over the safety of wooden boards for cheese ripening has prompted several award-winning cheese makers to emphasize that there is no substitute for wood. Joe Widmer, owner of Widmer’s Cheese Cellars, Theresa, WI, thinks the potential ban by the US Food and Drug Administration (FDA) would have been “totally ridiculous.” “They have no right to dictate what we’re allowed to use as far as curing our cheeses – especially with the state of Wisconsin, along with other states, having sanitation guidelines to keep boards clean and pathogen-free,” Widmer said. Marieke Penterman, owner of Holland’s Family Cheese, Thorp, WI, said she understands that FDA’s first concern is the health and safety of consumers, but she’s “not sure what its level of knowledge is if it thinks that consumer safety is endangered by using wooden shelves.” “Like with everything, it’s all about the way you handle, care for and control your products,” she said. See more coverage of this issue at cheesereporter/June13.htm
Posted on: Mon, 23 Jun 2014 15:51:09 +0000
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