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This one time, at band camp, John Costello wrote: > Indeed. All raw-milk cheeses have to be aged 60 days, regardless of > country of origin. Will stop ranting on this before I get going. Australia seems to have done a major about-face on this. You can now buy unpasteurised, unhomogenised milk in supermarkets. Can't imagine why you'd want to unless you were making cheese. Then again, I mentioned this to some friends and they talked about not wanting "chemicals" until I explained exactly what these two processes actually are. They're allowing imports of _some_ unpasteurised cheeses, though the last two batches of Rochefort have been sent back due to some kind of contamination. Haven't seen any home-grown unpasteurised cheeses though, so not sure if we're allowed make it. -- Rev Simon Rumble <simon@xxxxxx.xxx> www.rumble.net "There's no 'I' in 'team'. But then there's no 'I' in 'useless smug colleague', either. And there's four in 'platitude-quoting idiot'. Go figure." - David Brent, "The Office"There's stuff above here
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