Game Changer: FDA Rules No Wooden Boards in Cheese Aging

A sense of disbelief and distress is quickly rippling through the U.S. artisan cheese community, as the federal Food and Drug Administration (FDA) this week announced it will not permit American cheesemakers to age cheese on wooden boards.

Recently, the FDA inspected several New York state cheesemakers and cited them for using wooden surfaces to age their cheeses. The New York State Department of Agriculture & Markets' Division of Milk Control and Dairy Services, which (like most every state in the U.S., including Wisconsin), has allowed this practice, reached out to FDA for clarification on the issue. A response was provided by Monica Metz, Branch Chief of FDA's Center for Food Safety and Applied Nutrition's (CFSAN) Dairy and Egg Branch.

In the response, Metz stated that the use of wood for cheese ripening or aging is considered an unsanitary practice by FDA, and a violation of FDA's current Current Good Manufacturing Practice (cGMP) regulations.

Webmaster's Commentary: 

We live in an age where government employees understand that the more they can find ways to annoy the people, the longer they will keep their jobs.


They put the cheese on oak...

Ethan Allen and...

boards which contain tannic acid. The tannic acid kills any bad bugs. Oak cutting boards kill bacteria.Plastic cutting boards are very unsanitary.
Stoopid government drone fucks! They know nothing!



technically speaking, cheese itself is the definition of "unsanitary", it is fermentation (i.e. rottening) of lactose with yeast, i.e. grab some toe-cheese from your feet after a 3 hour stroll, stick it on bread, eat it, and it will be much more sanitary than your average gruyere.

It's lactobacilli that....

Ethan Allen and...

change the milk into cheese not yeast!. Please people don't eat zoomsters toe jam.He can be a really gross at times!



I stand corrected ! but I'm right lol

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