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Unpasteurized Cheese
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Anonymous
Which whole foods? Those are "black market" products, and I'll go snatch some up today and keep it in the fridge until I deliver the baby if it really is available. Some farms will age cheeses past 60 days, and those are fine to eat and legal to sell..but if you're finding unaged, unpasteurized cheeses I'd really like to know where! |
Anonymous
| In Clarendon. They might be aged - I've never noticed. But I do remember putting them back after I read the label. But sounds like I can go ahead and buy them if they're aged. Yum, yum! |
Anonymous
| I was at Vermillion in OT Alexandria this weekend and couldn't eat a bunch of the stuff on their menu because the cheese they are using in unpasturized. I think the "local farm" trend has many restaurants picking up unpasturized cheeses. I also had to decline a few dishes at VOLT table 21 because the goat cheese was unpasturized. |
Anonymous
I'd be shocked...they could lose their restaurant's license for that, and also have to pay hefty fines. That being said, i love Vermillion and will have to go check out their cheese before they get shut down 
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Anonymous
| Yeah, load up at Vermillion while you can...because the I asked, and they answered in the affirmative. |
Anonymous
There is no way that Whole Foods is selling illegal cheese. So I would bet my house that the unpasteurized cheeses you saw were indeed aged. It should say on the package, though it may be printed very small. |
Anonymous
| Also, I don't know of Vermillion or Volt, but if they are a normally licensed restaurant and not some shady place, they also would not be serving illegal cheese, so their unpasteurized cheeses have probably been aged to the legal requirement (60 days). |
Anonymous
Did you ask whether the cheeses were aged? If not, that's my first stop after I deliver this baby... |
Anonymous
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Whenever I go to Montreal, I stop by a good cheese shop in Atwater market and ask them for the best local, unpasteurized cheese they can get me. Some of it is soft. I make sure they leave "unpasteurized" off the label, so in case I am questioned by a customs agent (actually happened once) there is no way for the agent to know I am lying.
Yeah, I smuggle in illegal cheese. It's great. |
Anonymous
I thought it was okay to import certain amounts for personal use, but you just can't sell it? I hadn't even though of going to Canada for cheese, but it's really not a bad idea. Next family vacation, Quebec! |
Anonymous
http://www.dcurbanmom.com/jforum/posts/list/70112.page Please read through that thread and then repeat again how this is a laugh-worthy topic for you. |
Anonymous
I'm sorry for the loss of the person who lost her twins. But isn't more information better? Shouldn't we know what we should *actually* avoid rather than avoid all kinds of things, "just in case"? Aren't we more likely to comply with the "rules" when the rules have some merit and basis in fact? If the culprit is unaged, unpasteurized cheese, why would I get bent out of shape over aged, unpasteurized cheese when that's not the culprit? Don't try to force a guilt trip on people for making informed, rational decisions. |
Anonymous
| Listeria is the one thing I wasn't ready to risk when I was pregnant. The odds of getting is are small, but the likliehood that it will harm your baby if you do contract it is high. I wasn't willing to risk that, so no deli meat for me my entire pregnancy. Of course, I craved an Italian sub like crazy for my entire pregnancy. Screw sushi, I had a sub as my first meal after delivering my daughter. |
Anonymous
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Just gotta jump on here to say: Vace Italian deli in cleveland park/bethesda has an amazing italian (and I'm from New York!) you have to order it fresh to get hot peppers on it. I think we're going to make a pitstop on the way to the hospital (yes, why not be optimistic and hope for a short labor, with a delicious reward at the end? Oh yeah, and the baby
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