Italy's celebrated Pecorino di Farindola, pictured here, is now and has always been made from raw milk. We can get this right, peopleHas there been a serious jump in illnesses from raw-milk cheese recently? You might think so if you've read recent major pieces in The New York Times and The Washington Post -- or the study put together by product liability law firm Marler Clark, which documented 54 illnesses attributed to raw milk cheese in 2010. The FDA is certainly concerned. It has been considering significantly tightening the rule that allows producers to sell unpasteurized cheeses to the public, …
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David Gumpert is the author of The Raw Milk Revolution: Behind America's Emerging Battle Over Food Rights (Chelsea Green, 2009). He is also a journalist who specializes in covering the intersection of health and business. Read more on his blog.
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