FDA Suspends E. coli Testing in Cheese
The federal Food and Drug Administration is bowing to cheesemakers who claim that in applying a standard for non-toxigenic E. coli in cheese that they claim is arbitrary and unscientific, the agency could be, in effect, limiting the production of raw milk cheeses without demonstrably benefiting public health.
“In response, we want to first acknowledge our respect for the work of the artisan cheesemakers who produce a wide variety of flavorful, high-quality cheeses using raw milk and our appreciation for the great care that many take to produce raw milk cheeses safely. We understand the concerns expressed by some cheesemakers, as well as lawmakers, and intend to engage in a scientific dialogue on these issues,” read’s the FDA’s statement announcing the change, issued on February 8.
The FDA has been testing raw milk cheeses for the presence of non-toxigenic E. coli because that’s been thought to indicate fecal contamination. The FDA says that the bacterium is used as an indicator of fecal contamination by other public health agencies in the U.S. and other countries as well as by the FDA. “The FDA’s reason for testing cheese samples for non-toxigenic E. coli is that bacteria above a certain level could indicate unsanitary conditions in a processing plant,” the FDA says.
FDA recently sampled and collected data on 1,200 imported and 400 domestic raw milk cheeses, according to the American Cheese Society. The FDA notes that the sampling it has conducted to date shows that the “vast majority of domestic and imported raw milk cheeses” are meeting the FDA’s criteria.
The FDA will also hold a listening session later this week in Washington, D.C. to hear directly from ACS raw milk cheesemakers. ACS President, Dick Roe, and ACS Executive Director, Nora Weiser, will be joined by seven raw milk cheesemakers from around the country, who will share their stories and speak to the impact of raw milk cheese regulatory changes on their businesses. The seven cheesemakers who will be addressing the FDA include:
- Gianaclis Caldwell, Pholia Farm Creamery and Dairy (Oregon)
- Lynn Giacomini Stray, Point Reyes Farmstead Cheese (California)
- Andy Hatch, Uplands Cheese Company (Wisconsin)
- Mateo Kehler, Jasper Hill Farm (Vermont)
- Jeremy Little, Sweet Grass Dairy (Georgia)
- Marieke Penterman, Holland’s Family Cheese (Wisconsin)
- Jeremy Stephenson, Spring Brook Farm and Farms for City Kids Foundation (Vermont)
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Michael Taylor, Deputy Director for Foods and Veterinary Medicine, and FDA colleagues will be present to hear from these producers, and they will have an opportunity to ask questions and engage in candid dialogue.
Looking ahead, with the FSMA preventive controls rule now final, the FDA plans to take another look at what role non-toxigenic E. coli should have in identifying and preventing insanitary conditions and food safety hazards for both domestic and foreign cheese producers. Changes in the safety criteria the FDA is using will consider what the cheesemakers and other experts have to say about the use of a single bacterial criterion for both pasteurized and raw milk cheese, and the use of non-toxigenic E. coli as an indicator organism.
Award-Winning Parmesan Cheeses from Arthur Schuman Earn Plaudits at WFFS
Arthur Schuman, Inc. has hits with its 2015 award-winning Cello Riserva Copper Kettle Parmesan and Cello Riserva Artisan Parmesan. These award-winning cheeses are rated #1 and #2 Parmesan cheese in the United States by the American Cheese Society, and the company offered both of them in its booth during the Specialty Food Association’s Winter Fancy Food Show.
“We had an overwhelmingly positive response from both retailers and foodservice operators seeking to find exceptional cheese options for their customers,” said lIana Fischer, Vice President of Innovation & Strategy at Arthur Schuman, Inc. “Show attendees marveled at the exceptional taste and crunchy textures of our award-winning Parmesan cheeses.”
Arthur Schuman, Inc., a fourth-generation family company located in Fairfield, New Jersey is recognized as a leader within the specialty cheese industry as both an importer and a producer of hard domestic cheeses for foodservice operators, retailers and distributors.
Fischer was thrilled to see how many show attendees stopped by their booth to experience for themselves the delicious taste of their award-winning cheeses that included:
Cello Riserva Copper Kettle Parmesan – This Parmesan cheese has a unique rich and nutty flavor that earned a first-place award at the 2015 American Cheese Society Competition. Made with strict traditional methods, this award-winning cheese is produced in Arthur Schuman’s Lake Country Dairy facility using the highest quality milk. The cheese’s robust flavor and distinct color comes from our commitment to using a copper kettle in the cheese making process and natural sea salt in the brining process. Each wheel is hand selected by a team of expert cheese graders as soon as its flavor has reached the peak of perfection.
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Show attendees were also able to taste America’s tastiest new healthy snack, Cello Whisps. Cello Whisps have gained a strong national following among health conscious consumers who look for healthier snack options. Even the cheese experts love Cello Whisps; their delicious flavor earned the second-place award at the 2015 U.S. Championship Cheese Contest.
Cello Whisps Parmesan Cheese Crisps – Cello Whisps Parmesan Cheese Crisps are an innovative snack made entirely of one delicious ingredient — 100 percent pure Parmesan cheese. Made with the award-winning Cello Copper Kettle Parmesan Cheese aged 14 months, Cello Whisps provide health conscious consumers of all ages with a healthy snack alternative that also taste great. Cello Whisps are all-natural wholesome crisps baked into flavorful, airy, crispy bites. They are an excellent source of protein and calcium, are gluten-free, and one serving is just 100 calories.
“We’re very excited about the success we achieved at the show and can’t wait to participate in the Summer Fancy Food Show in June. We will be showcasing our new Yellow Door Creamery Hand-Rubbed Fontina and Yellow Door Creamery Brilliant Blue cheeses at the summer show,” added Fischer. “We pride ourselves in offering new and innovative cheese products into the specialty market.”
The Cheese Guide is Here
Click the cover image above to be taken to The Cheese Guide, a Gourmet News publication.
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