‘Blessed are the cheesemakers’ – a quote from the beloved film, Monty Python’s Life of Brian, has become a popular phrase among cheese lovers. However, it seems that this saying does not hold true in the United States, where the production of raw milk cheese is heavily regulated and restricted. As a cheese enthusiast and a public health researcher, I have been intrigued by the American approach to raw milk and its impact on the cheese industry.
Several years ago, I attended a conference in Madison, Wisconsin, also known as the “Cheese Capital of the World.” Being a cheese lover, I was excited to explore the local cheese scene and indulge in some of the finest cheeses Wisconsin has to offer. To my surprise, I found that many of the local cheesemakers were not allowed to sell their raw milk cheese in the US. This sparked my curiosity and led me to delve deeper into the issue of raw milk production and consumption in the US.
Raw milk is defined as unpasteurized milk, meaning it has not been heated to kill bacteria that may be present. In countries like France and Italy, raw milk cheese is celebrated and is considered an important part of their culinary heritage. However, in the US, the production and sale of raw milk cheese are highly regulated and restricted. The US Food and Drug Administration (FDA) strictly prohibits the sale of raw milk cheese that has not been aged for at least 60 days. This rule was put in place in the early 20th century to prevent the spread of diseases such as tuberculosis and brucellosis, which were commonly associated with raw milk consumption.
While the intentions behind this regulation may have been well-meaning, it has had a significant impact on the American cheese industry. Small-scale, artisanal cheesemakers who specialize in raw milk cheese have been hit the hardest. They are unable to sell their products in the US, forcing them to either stop producing raw milk cheese or find alternative markets outside of the country. This not only affects the livelihood of these cheesemakers but also deprives Americans of the opportunity to taste and appreciate the unique flavors of raw milk cheese.
Moreover, the strict regulations on raw milk cheese do not seem to be based on scientific evidence. In fact, studies have shown that the risk of illness from consuming raw milk cheese is extremely low. The FDA’s own data shows that the incidence of foodborne illness from raw milk cheese is less than 1% of all reported cases. This raises the question of whether the FDA’s regulations are necessary and if they are truly in the best interest of public health.
This brings us to the concept of American exceptionalism – the belief that the US is a unique and superior nation, often portrayed as a shining example for the rest of the world to follow. While this idea may hold true in some aspects, it does not seem to apply to the issue of raw milk production and consumption. The US stands as one of the few countries in the world that heavily regulates and restricts the sale of raw milk cheese. This goes against the cultural norms and practices of many other nations, where raw milk cheese is celebrated and considered an important part of their food culture.
In recent years, there has been a growing movement in the US to legalize the sale of raw milk cheese. Advocates argue that consumers should have the freedom to choose what they want to eat, and that the government should not dictate their food choices. They also point out that the strict regulations on raw milk cheese disproportionately affect small-scale cheesemakers, who are already struggling to survive in a highly competitive market.
However, the FDA and other public health officials continue to argue that the risks associated with raw milk consumption outweigh any potential benefits. They also claim that the regulations are necessary to protect the health of the American public. While it is important to prioritize public health, it is also essential to consider the economic and cultural impacts of these regulations.
In conclusion, the issue of raw milk production and consumption in the US raises important questions about American exceptionalism and the role of government in regulating food choices. The strict regulations on raw milk cheese not only hinder the growth of the American cheese industry but also limit the choices of consumers. As a public health researcher, I believe that it is crucial to strike a balance between protecting public health and allowing for cultural and economic diversity. Perhaps it is time for the US to re-examine its stance on raw milk and follow the example of other nations
