Emposter: Incontinent_dog_and_monkey_rodeo: lostcat: Jiro Dreams Of McRibs: Having just eaten some English Royal Stilton from Trader Joes, I'm convinced it was aged not on wood but on a pile of dog turds.People are slowly starting to realize that Trader Joe's brand food is just slightly above mediocre.They have good snacks. Finger food stuff, appetizers. And cheap wine.Pretty much the only thing I buy there (again, and again, and again, and again...)[farm8.staticflickr.com image 800x534]
The Numbers: JayCab: Sane prediction: we'll eventually end up with a warning label placed on cheese aged on wood, allowing for consumers to make an informed and educated choice in their purchases.Likely prediction: the FDA, at the behest of Kraft, et al, will put these rules forward again, in a much more stealthy manner, leading the public to ignore it because they thought "we already heard this news story".Quite possibly. Some form of licensing system requiring manufacturers to get a permit to age cheese on wood boards would be my guess. Make the permit conditions onerous enough small producers struggle to comply (in the name of 'public safety' of course) and voila, you've heavily stacked the system in favor of Big Cheese and earned that cushy board position that'll be waiting for you.
gweilo8888: So you're telling me that the US fermented cow nipple solids industry is still able to make its festering products on bacteria-rich ligneous wafers? And that's a victory for the US public?Well, OK then. Just so we're clear on that.
Jiro Dreams Of McRibs: Having just eaten some English Royal Stilton from Trader Joes, I'm convinced it was aged not on wood but on a pile of dog turds.
ArkAngel: Gotta love when government makes a rules then says they didn't
MaudlinMutantMollusk: That was gouda them
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