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Clocked-out trade talks will curdle supply of British cheese on Canadian shelves
(www.nelsonstar.com)
this post was submitted on 31 Dec 2023
23 points (96.0% liked)
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Good question. To my knowledge, no. Acid producing bacteria that are active in the cheesemaking process make for an environment that's hostile to pathogens. I found this FDA report that looked into contamination in raw milk cheeses that were aged for a minimum of 60 days. By the looks of it, I'm not sure raw milk cheese is any less safe than eating a Subway meatball sub, but, I'm not a scientist.
France and Italy have found a way to work it out so that people aren't buckling over left & right, so I think their systems would be worth examining from a policy perspective.
Nice, thanks. I never really thought about why before but I did think cheese was significantly better when I was on a trip a number of years ago. Really all the food was better and things that I have a harsh reaction to at home I was able to eat without issue abroad.