Humbolt Fog Bleu Cheese

[FoieGrasIsEvil]

I love and support all craft cheeses, especially domestic ones. I had forgotten about the ash, which is why I confused it with a bleu cheese based on appearances. Now I know why the flavor is not in line with the other bleus I’ve tried.

I think I asked a question upthread about how say, European cheesemakers have cheeses with different bacteria in them due to differing or non-existent pasteurization laws than do domestic producers, which lends an aura of different flavors and smells. Is this still true or has that been relaxed in the US for domestic artisan producers?

[IvoryTowerDenizen]

@FoieGrasIsEvil

I love and support all craft cheeses, especially domestic ones. I had forgotten about the ash, which is why I confused it with a bleu cheese based on appearances. Now I know why the flavor is not in line with the other bleus I’ve tried.

I think I asked a question upthread about how say, European cheesemakers have cheeses with different bacteria in them due to differing or non-existent pasteurization laws than do domestic producers, which lends an aura of different flavors and smells. Is this still true or has that been relaxed in the US for domestic artisan producers?

Yes- my daughter had a summer job at a craft beef and cheese shop. They had a number of unpasteurized local cheeses.

[silenus]

You just can’t import the non-pasteurized cheeses. Nobody ever said you couldn’t produce them locally.

[zoid]

@silenus

You just can’t import the non-pasteurized cheeses. Nobody ever said you couldn’t produce them locally.

Really? I know you can get in deep shit for selling unpasteurized milk.

[silenus]

As long as it is aged 60+ days, cheese made from unpasteurized milk is ok in the USA.

[Jeff_Lichtman]

Humboldt Fog is one of my favorite cheeses. I think it improves with age, up to a point. The outer layer becomes soft and translucent, and develops a rich flavor. Of course, if you let it go too long it develops that ammonia smell (and taste) of an over-ripe brie.

[FoieGrasIsEvil]

@silenus

You just can’t import the non-pasteurized cheeses. Nobody ever said you couldn’t produce them locally.

What a strange and stupid interpretation. WTF is the difference then? Whom is the USDA supposedly protecting under this consideration?

@Jeff_Lichtman

Humboldt Fog is one of my favorite cheeses. I think it improves with age, up to a point. The outer layer becomes soft and translucent, and develops a rich flavor. Of course, if you let it go too long it develops that ammonia smell (and taste) of an over-ripe brie.

Are you really the head cheese, oh my master?

[Johnny_Bravo]

@zoid

Really? I know you can get in deep shit for selling unpasteurized milk.

It varies by state. Here in Florida, all you have to do is slap a “not for human consumption” label on the bottle.

[FoieGrasIsEvil]

@Johnny_Bravo

It varies by state. Here in Florida, all you have to do is slap a “not for human consumption” label on the bottle.

I have some potpourri I am looking to sell. It’s not for human consumption but MAN does it smell good!