9 Dec
2003
9 Dec
'03
11:43 a.m.
Actually U.S. artisanal cheese makers are also defending raw milk
cheese, and it sounds like the same kind of simplistic aproach to food
safety that threatens raw milk cheese is now threatening to keep lambic
makers from using wood.
David Phillips
Chief Editor, Dairy Foods
1050 Illinois Route 83, Suite 200
Bensenville IL 60106
630/694-4341
phillipsd(a)bnp.com
>> Ray Daniels <raydan(a)AMERITECH.NET>
12/09/03 11:11AM >>>
Yes, one wonders if wood will be deemed OK for wine
and spirits but not
for
beer.
Aren't the Europeans the one's defending milk made from unpasteurized
cheese?
R
-----Original Message-----
From: Chicago Beer Society Home Brewer List
[mailto:CBS-HB@LISTSERV.UIC.EDU]On Behalf Of Randy Mosher
Sent: Tuesday, December 09, 2003 3:08 AM
To: CBS-HB(a)LISTSERV.UIC.EDU
Subject: Re: the law about food safety in Belgium
Does that mean the French are going to have to ferment everything in
stainless steel?
--Randy
on 12/9/03 4:50 PM, todd ashman at tashman(a)SBCGLOBAL.NET wrote:
I've heard from a few folks about what law is
being implemented in
regards
to
the Lambic breweries being hassled/closed. Please
follow this link
to an
EU
word document.
http://europa.eu.int/eur-lex/pri/en/lip/latest/doc/2003/com2003_0033en01.doc
It basically covers what is and is not hygenic. I haven't gone
through
the
whole document but from what I understand is wood does
not cut it.
I
don't
want to go down this road to far as I see something
similar happening
here
in
the future...
Todd Ashman
|||||||||||||||||||||||||||||||||||||||||||||||||||||
http://randymosherdesign.com
Please note my new email address: randymosher(a)rcn.com
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