Hi, I just joined this group. I have been learning about cheese
recently, and am becoming a bit peeved at what I am learning about
the USDA rules that prevent marketing of raw milk cheeses aged less
than 60 days. I can remember how good the Brie and Camembert was on
a trip to France, and now I realize why I can not find any in the
U.S. that compares.

Also, I learned that in the state of Maryland, no production of raw
milk cheese is allowed.

Is any body in Annapolis fighting either of these rules?

Also, since young raw milk cheeses are not available at markets, does
any body make them at home?

Thanks, and sorry for the ranting!

Andy Hoover