Cheddar Under Fire
American aficionados and FDA debate safety of aged, unpasteurized cheeses
The FDA wants to make us a Velveeta nation," railed K. Dun Gifford, president and founder of Oldways Preservation & Exchange Trust. Gifford and five other experts assembled this past summer at Artisanal, Manhattan's chic new cheese bistro, in defense of serious cheeses—the kinds that get virtually all their character from unpasteurized milk.
For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 2001.