QUEBEC: Another good reason to say ‘cheese’ - (The Gazette)
August 2, 2008 – 7:49 pmBowing to years of plaintive requests from both cheese producers and sophisticated foodies, the Quebec government has, according to this editorial, finally introduced new rules that will permit the sale of raw-milk cheese, even if it has not first been aged for 60 days. It’s about time.
Quebec has built a reputation for both quality and diversity in cheese production, but this measure will open a new horizon in flavour, and create a noteworthy niche market.
Specialty and artisanal cheeses have increased in numbers in recent years, not only here but also across Canada and in the U.S. But Quebec now becomes the first jurisdiction in North America to allow the sale of fresh cheeses made from raw - that is, unpasteurized milk.
For the complete news item, please visit http://www.canada.com/montrealgazette/news/editorial/story.html?id=0ae042c0-306f-4f20-bc18-c0fbf32b409c
MORE:
http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=27760
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