Andy Montoya
The United States Food and Drug Administration (FDA) has a detailed set of regulations on cheese, banning a large number of traditional European cheeses due to bacteria levels and the use of raw milk. This includes several blue cheeses, such as Roquefort, which was banned due to the presence of E. coli bacteria, and Bleu de Gex, which is made with unpasteurized milk. While blue cheese from the south of France has not been banned outright, the Bush Administration placed a 300% duty on it, making it unaffordable for most Americans.
| Characteristics | Values |
|---|---|
| Reason for banning blue cheese | The presence of E. coli bacteria |
| Cheeses banned in the USA | Mimolette Vieille, Bleu de Gex, Epoisses, Casu Marzu, Roquefort, Brie de Meaux, Epoisses de Bourgogne |
| Reason for banning Epoisses | Made with raw milk |
| Reason for banning Casu Marzu | Made with live insect larvae |
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What You'll Learn
Blue cheese banned due to bacteria levels
The United States Food and Drug Administration (FDA) has a detailed set of regulations on cheese, banning a large number of traditional European cheeses due to safety concerns. While bacteria are essential for the creation of many cheeses, particularly blue cheese, the FDA has banned several French cheeses due to bacteria levels.
The FDA bans French cheeses like Roquefort because of the presence of E. coli bacteria, even though it is a harmless version. The FDA has also lowered the allowable bacteria level from 100MPN to 10MPN, which has further restricted the consumption of many cheeses in the United States. While this may seem absurd to some, it is a matter of food safety and adhering to hygiene regulations.
One notable example of a banned blue cheese is Bleu de Gex, or Bleu du Haut Jura, which originates from the Jura region of France. This cheese is produced using a 14th-century recipe and traditional methods, requiring the use of unpasteurized milk. As a result, it does not meet the FDA's bacteria standards and is prohibited in the United States.
In addition to Bleu de Gex, other blue cheeses have faced import restrictions or bans in the United States. For instance, a 300% duty was placed on Roquefort cheese by the Bush Administration, effectively blocking it from the American market. Similarly, Mimolette, a French cheese made with mites, was banned by the FDA out of concern that the mites could cause allergic reactions.
While some may view these bans as excessive, the FDA maintains that its standards are in line with those of the rest of the world. However, the discrepancy in bacteria tolerance levels between the United States and other countries has led to ongoing debates about the necessity and fairness of these restrictions.
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Unpasteurized cheese illegal if aged under 60 days
The US Food and Drug Administration (FDA) has a detailed set of regulations on cheese, banning a large number of traditional European cheeses from being sold in the US. The most common reason for banning these cheeses is the use of raw (unpasteurised) milk.
Unpasteurised cheese is only illegal in the US if it is aged fewer than 60 days. This means that while some unpasteurised cheeses, such as Brie de Meaux, are banned, it is possible to get slightly older versions of similar cheeses, such as Brie de Meaux.
Roquefort, a French blue cheese, was banned in the US due to the presence of E. coli bacteria. While the FDA claims that the bacteria present in Roquefort could be harmful, the version of E. coli in the cheese is harmless and the cheese is deemed safe in other countries.
Other banned cheeses include Mimolette, a French cheese made with mites, and Casu Marzu, a traditional Sardinian sheep's milk cheese containing live insect larvae.
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Roquefort banned due to trade war
The French blue cheese Roquefort was not banned in the US for health reasons, but rather as a result of a trade war between the US and the EU. The EU did not want to import America's hormone-treated beef, so the Clinton administration initially imposed a 100% tariff on Roquefort in 1999, which escalated to 300% in 2009 during the final days of the Bush administration. This caused the price of Roquefort to jump to over $100 per pound, making it economically unfeasible to import. The trade war ended in 2011, and the US lifted the ban on Roquefort, although it remains banned in Australia and New Zealand.
Roquefort is a traditional French cheese that dates back to Roman times, according to local legend. It is said that a young shepherd, smitten with a beautiful girl, abandoned his knapsack containing cheese and rye bread in a cave. When he returned, the bread had turned mouldy and passed its spores to the cheese, creating the distinctive blue veins. In 1411, King Charles VI granted the people of Roquefort a monopoly on producing the cheese. In 1666, the parliament in Toulouse granted Roquefort a "controlled designation of origin", making it illegal for other communities to claim they were producing it.
The US ban on Roquefort was not due to health concerns, but rather a retaliation for the EU's ban on imports of US beef containing hormones. While the EU deemed hormone-treated beef unsafe, the US argued that its standards were in line with the rest of the world and that the EU's ban was protectionist. The US targeted Roquefort as one of dozens of European luxury products attacked with high tariffs, alongside French truffles, Italian sparkling water, and Irish oatmeal.
The ban on Roquefort caused outrage in France, particularly among those whose livelihoods depended on the cheese's production and sale. For the people of Roquefort, the preservation of their culinary tradition is about more than just taste; it is a way of life and a source of income. The ban on Roquefort symbolised the intrusion of globalisation on long-cherished traditions and communities.
While the US ban on Roquefort has since been lifted, the controversy surrounding it highlights the differing approaches to food safety regulations between the US and Europe. The US Food and Drug Administration (FDA) has strict regulations on cheese, banning many traditional European cheeses due to bacteria levels and the use of raw milk. These bans are often seen as arbitrary and unfair by culinary enthusiasts and fine dining restaurants in the US, who find ways to subvert them.
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Mimolette banned due to mites
Mimolette, a bright orange cheese made in the north of France, as well as in Belgium and the Netherlands, has been banned in the United States due to the presence of cheese mites. The FDA has strict regulations on the number of mites allowed on cheese, with a limit of six mites per square inch. Mimolette often contains a much higher number of mites, with some samples containing 4,000 mites per square inch.
The presence of mites on the rind of Mimolette is intentional, as they are part of the recipe and contribute to the cheese's unique flavour and appearance. French cheesemakers have used this technique for centuries, and the mites are considered harmless. However, the FDA designated cheese mites as an allergen, and thus any cheese with more than six mites per square inch was barred from importation into the United States.
The ban on Mimolette has caused outrage among American cheese lovers, who have launched campaigns such as "Save the Mimolette" to protest the decision. They argue that the ban is unnecessary and that the cheese has been safely consumed for centuries without causing allergy problems. Some have also expressed concern that the ban is part of a larger issue of the FDA deeming natural, raw milk cheeses as unsafe for consumption.
While the importation of Mimolette was blocked for a period, it appears that the ban has since been lifted, as recent reports indicate that Mimolette is once again available at cheese counters in the United States. However, it is unclear if the recipe has been altered to reduce the number of mites to meet FDA regulations.
The controversy surrounding Mimolette highlights the differing approaches to food safety regulations between the United States and Europe, particularly when it comes to traditional cheese-making practices. While the FDA prioritizes minimizing potential health risks, cheese enthusiasts argue that some of these regulations compromise the integrity and flavour of certain cheeses.
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Casu Marzu banned due to insect larvae
The traditional Sardinian sheep's milk cheese, Casu Marzu, is banned in the United States due to its inclusion of live insect larvae. The cheese is known as the "most dangerous cheese" and the "most deadly cheese in the world" by some. The cheese is made when Piophila casei, or cheese skipper flies, lay their eggs in cracks that form in wheels of Fiore Sardo. The maggots hatch and make their way through the insides of the cheese, digesting the milk proteins and transforming the insides of this Pecorino into a soft, creamy cheese.
The Food and Drug Administration (FDA) in the United States has a detailed set of regulations on cheese, deeming many traditional European cheeses to be unsafe for consumption in the States. The most common reason for banning cheeses is the use of raw milk. However, the FDA also bans cheeses due to bacteria levels. While bacteria are essential for the creation of many cheeses, the FDA has lowered the allowable bacteria level from 100MPN to 10MPN, forbidding many cheeses from US citizens.
Casu Marzu is banned in the US due to its inclusion of live insect larvae, which the FDA deems unsafe for consumption. While the European Union also previously banned Casu Marzu, the ban was lifted on the grounds that it is a traditional food made using traditional methods. However, the US continues to uphold its ban on the cheese, along with other traditional European cheeses such as Mimolette, Brie de Meaux, and Epoisses de Bourgogne.
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Frequently asked questions
Not all blue cheese is illegal in America, but some varieties are banned due to the use of raw milk and bacteria levels.
The Food and Drug Administration (FDA) has a detailed set of regulations on cheese, banning many European cheeses due to the use of raw milk and bacteria levels.
Some blue cheeses banned in America include Roquefort, Bleu de Gex, and Casu Marzu.
While Roquefort was not banned for health reasons, it was a casualty of a trade war between the US and EU. The increased tax on Roquefort made it economically unfeasible to import.
Yes, in addition to the use of raw milk and bacteria levels, some cheeses may be banned due to the presence of insects or insect larvae, such as Casu Marzu, which is made with live insect larvae.
