Over the years I’ve noticed that students in my cheese-appreciation classes have a predictable set of questions. If these topics are on their minds, perhaps they are on yours, too. So before you ask, here are some answers to my personal list of cheese FAQs.
Q: Why is raw-milk cheese illegal?
A: It isn’t illegal. I eat raw-milk cheese all the time, and you probably do, too. If you sprinkle Parmigiano-Reggiano on your pasta or crumble Roquefort into a salad, you’re eating raw-milk cheese.
Many American cheese producers make raw-milk wheels, too. The acclaimed Pleasant Ridge Reserve from Wisconsin and Fiscalini’s Bandage-Wrapped Cheddar from Modesto come to mind.
Food and Drug Administration regulations require raw-milk cheeses to be aged at least 60 days