Post by pavane| >
| > |
| > | >
| > | >> On 12 Mar 2009 20:04:45 GMT, Wim van Bemmel
| > | >>
| > | >>>
| > | >>>>> >> >
| > | >>>>> >> >> I've been milking this chunk of Roquefort for 10 days now.
| > I
| > | >>>>> >> >> usually have about an ounce of it every other night for
| > | >>>>> >> >> dessert. Then I go a whole week without, before buying
| > another
| > | >>>>> >> >> hunk.
| > | >>>>> >> >
| > | >>>>> >> > Not I. Give me a ripe, unpasteurised French Brie, a good,
| > strong
| > | >>>>> >> > Danish Blue, a powerful English Stilton or a chunk of
| > Roquefort
| > | >>>>> >> > crawling off the cheese dish and I'll be your friend for
| > life.
| > | >>>>
| > | >>>>> >> Rosenborg Danish Blue
| > | >>>>> >
| > | >>>>> > Sharp and biting, not to mention a bit thin on flavor. OK in a
| > | >>>>> > pinch, but certainly no competition to roquefort.
| > | >>>>
| > | >>>>> What you need is a good piece of Royal Blue Stilton!
| > | >>>>
| > | >>>> That's what makes a horserace, eh? I've had Bleu, Stilton and
| > | >>>> Roquefort. They're all good. My favorite is Gorgonzola!
| > | >>>
| > | >>>I go with you !
| > | >>
| > | >> Forgot about Gorgonzola. I like them all ... but my favourite is a
| > well
| > | >> ripened unpasteurised French Brie. I could eat it every day ...
| > | >
| > | >If it comes to that type of cheese, I prefer an unpasteurized Pont
| > | >l'Évêque. From Normandy. Or even a Camembert AOC. Unpasteurized by
| > | >definition. Brie is too easy for me.
| > |
| > | Have you ever tried the "Charles VII" Camembert au lait cru? It's from
| > | a dairy cooperative in Lochoise Region Verneuil Reignac and comes in a
| > | 250g size which my wife's late Aunt introduced us to in England.
| > | Unfortunately, we can't get it here in New Zealand.
| > |
| > | Photo: http://i12.ebayimg.com/03/i/001/2b/f3/c59f_12.JPG
| > |
| >
| > Sorry, not available in US either due to the ageing restrictions
| > on raw milk cheeses.
| >
| > pavane
| >
|
| I doubt if the restrictions are simply on ageing. The boutique
| cheesemakers would take the time. The ban is on unpasteurized
| milk entirely, but with a little leeway on how long vs. how hot.
| And judging from President Obama's recent remarks on food safety,
| there doesn't seem to be much prospect of modifying that ban.
| The ADA will be pleased.
The US restrictions are specifically on ageing. Here is an article from
It is legal to use unpasteurized milk in cheese only if that cheese has
been aged more than 60 days (most potentially harmful bacteria die
in this time). Tragically, this rules out all the young Brie, Camembert
and Epoisses (most of which are aged around 30 days) that many
consider to be the pinnacle of the cheese-making art. Steven
Jenkins, author of "Cheese Primer" (Workman, 1996) and perhaps
America's leading authority on cheese, calls the pasteurized Brie
and Camembert available in America, "pretenders -- inauthentic
impostors bearing their names."
http://archive.salon.com/travel/food/feature/2000/01/28/cheese/index.html
pavane
Google did come up with
http://www.nh.com/apps/pbcs.dll/article?AID=/NS/20080301/NEWS02/666478120
and http://www.rawmilkcheese.org/
which support what you say about the ageing.
Further searching came up with this for Roquefort:
http://frwebgate4.access.gpo.gov/cgi-bin/TEXTgate.cgi?WAISdocID=385609486237+15+1+0&WAISaction=retrieve
and here are the pasteurization temperatures/times:
(from
http://frwebgate4.access.gpo.gov/cgi-bin/TEXTgate.cgi?WAISdocID=385609486237+1+1+0&WAISaction=retrieve )
Subpart A_General Provisions
Sec. 133.3 Definitions.
(a) Milk means the lacteal secretion, practically free from
colostrum, obtained by the complete milking of one or more healthy cows,
which may be clarified and may be adjusted by separating part of the fat
therefrom; concentrated milk, reconstituted milk, and dry whole milk.
Water, in a sufficient quantity to reconstitute concentrated and dry
forms, may be added.
(b) Nonfat milk means skim milk, concentrated skim milk,
reconstituted skim milk, and nonfat dry milk. Water, in a sufficient
quantity to reconstitute concentrated and dry forms, may be added.
[[Page 341]]
(c) Cream means cream, reconstituted cream, dry cream, and plastic
cream. Water, in a sufficient quantity to reconstitute concentrated and
dry forms, may be added.
(d) Pasteurized when used to describe a dairy ingredient means that
every particle of such ingredient shall have been heated in properly
operated equipment to one of the temperatures specified in the table of
this paragraph and held continuously at or above that temperature for
the specified time (or other time/temperature relationship which has
been demonstrated to be equivalent thereto in microbial destruction):
------------------------------------------------------------------------
Temperature Time
------------------------------------------------------------------------
145 [deg]F\1\............................... 30 min.
161 [deg]F\1\............................... 15 s.
191 [deg]F.................................. 1 s.
204 [deg]F.................................. 0.05 s.
212 [deg]F.................................. 0.01 s.
------------------------------------------------------------------------
\1\ If the dairy ingredient has a fat content of 10 percent or more, the
specified temperature shall be increased by 5 [deg]F.
(e) Ultrapasteurized when used to describe a dairy ingredient means
that such ingredient shall have been thermally processed at or above 280
[deg]F for at least 2 seconds.
