“Blessed are the cheesemakers” – a phrase that has been immortalized in the classic film, Monty Python’s Life of Brian. It’s a simple yet powerful statement that celebrates the hard work and dedication of those who produce one of the world’s most beloved foods – cheese. But while this phrase may hold true in most parts of the world, it seems that cheesemakers in the United States are not feeling so blessed.
As a public health researcher, I have had the opportunity to attend conferences and seminars in different parts of the world. One such conference that stands out in my memory was held in Madison, Wisconsin – also known as America’s Dairyland. It was here that I first learned about the struggles faced by cheesemakers in the US, particularly those who produce raw milk cheese.
For those who may not be familiar, raw milk cheese is cheese made from unpasteurized milk. This type of cheese has been consumed for centuries and is considered a delicacy in many parts of Europe. However, in the US, the production and sale of raw milk cheese is highly regulated and often frowned upon by the government and public health officials.
Why is this the case? The answer lies in the concept of American exceptionalism – the belief that the US is a unique and superior nation. This belief has been ingrained in American society and has influenced many aspects of American life, including public health policies.
In the case of raw milk cheese, American exceptionalism manifests in the belief that the US has the best and most advanced food safety regulations in the world. As a result, any food that does not meet these standards is deemed unsafe and unfit for consumption. This includes raw milk cheese, which is considered a high-risk food due to the potential presence of harmful bacteria.
But is this belief justified? Are the US food safety regulations truly the best in the world? The answer is not as clear-cut as it may seem. While it is true that the US has strict regulations in place to ensure the safety of its food supply, these regulations may not necessarily be the best or most effective.
In fact, many European countries, where raw milk cheese is widely consumed, have equally strict regulations in place, if not stricter. These regulations focus on the quality and hygiene of the milk and the production process, rather than simply pasteurizing the milk to eliminate any potential risks. This approach has been proven to be effective in ensuring the safety of raw milk cheese, without compromising its taste and nutritional value.
So why does the US continue to hold on to its belief in exceptionalism when it comes to food safety regulations? The answer lies in the fear of change and the reluctance to adopt new practices. The US has a long history of being a leader in many areas, and this has created a sense of complacency and resistance to change. As a result, when it comes to food safety, the US is often slow to adapt to new and potentially better practices, such as those used in Europe.
But this resistance to change has come at a cost. The US has one of the highest rates of foodborne illnesses in the world, despite having strict regulations in place. This is due to the fact that these regulations often focus on reacting to outbreaks rather than preventing them in the first place. In contrast, European countries have a more proactive approach to food safety, which has resulted in lower rates of foodborne illnesses.
So where does this leave the cheesemakers in the US? Unfortunately, they continue to face numerous challenges in producing and selling raw milk cheese. Many have been forced to shut down their operations due to strict regulations and the high cost of compliance. This has not only affected the livelihoods of these cheesemakers but has also limited the availability of raw milk cheese for consumers.
But there is hope on the horizon. In recent years, there has been a growing movement in the US to challenge the strict regulations surrounding raw milk cheese. Consumers are becoming more aware of the benefits and value of raw milk cheese, and are advocating for its availability. Some states have even passed laws allowing the sale of raw milk cheese, albeit with strict regulations in place.
It is time for the US to let go of its exceptionalist mindset and embrace new and potentially better practices when it comes to food safety. This includes reevaluating the regulations surrounding raw milk cheese and acknowledging that it can be produced safely and responsibly. It is also important for the government and public health officials to work together
