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  • Table of Contents - Ending The War

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    Chelsea Green Publishing
    2K vizualizări2 pagini
    Raw milk cheese—cheese made from unpasteurized milk—is an expansive category that includes some of Europe’s most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty ye

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    Raw milk cheese—cheese made from unpasteurized milk—is an expansive category that includes some of Europe’s most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty ye

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    © All Rights Reserved
    Descărcați ca PDF, TXT sau citiți online pe Scribd
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    2K vizualizări2 pagini

    Table of Contents - Ending The War

    Încărcat de

    Chelsea Green Publishing
    Raw milk cheese—cheese made from unpasteurized milk—is an expansive category that includes some of Europe’s most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty ye

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    din 2

    CONTENTS

    Acknowledgments xiii

    PA R T O N E

    Facts and Myths


    1 An Introduction to the Raw Milk
    Cheese Debate 3
    2 The Historical Context for
    Raw Milk Cheesemaking 13
    3 Is Raw Milk Cheese Really Risky? 23
    4 Why Raw Milk Cheese Is Not Raw 37

    PA R T T W O

    How Did We Get Here?


    5 EU versus US Regulations 45
    6 Redefining Pasteurization 51
    7 FDA’s Assault on Artisan Cheese, Phase 1:
    The Domestic and Imported
    Cheese Compliance Program 55
    8 FDA’s Assault on Artisan Cheese, Phase 2:
    Wooden Boards in Cheese Aging 75
    9 Listeria and the Soft Cheese Risk Assessment 89
    1 0 Geographical Indications 95
    1 1 The Food Safety Modernization Act 107
    1 2 Timeline of Key Events and Hard Questions 125
    PA R T T H R E E

    What Do We Do Now?
    1 3 Toward a New Regulatory Model 143
    1 4 International Perspectives 155
    1 5 Advocacy 163

    Glossary 175
    Notes 179
    Index 199

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