What’s Up With Roquefort: Help Us #RescueRoquefort

The cheese world continues to be rocked by the FDA’s overreaching on bacteria counts in cheese production. Andy Hatch at Pleasant Ridge is halting Rush Creek production for the year to avoid the possibility of devastating product loss due to arbitrary shifts in the FDA’s rules, and several beloved imports – Roquefort! Morbier! – from respectable producers are under scrutiny for levels of bacterial activity that have left exactly nobody sick in Europe.

We will continue to share information with you as we learn more, but for now, we’re going to celebrate the good stuff while we can – reducing the price of Roquefort to an unheard of $19.99 per pound (that’s more than 30% off the regular price of $29.99) – don’t let these cheeses disappear from American caves and shelves before you’ve had the chance to enjoy them at least one more time.

Want to help us keep this cheese on American cheese counters for years to come? Help us spread the word using the hashtag #RescueRoquefort! If cheese lovers coast-to-coast make enough noise, we can hopefully put enough pressure on the FDA to take a better look at their policies. Just a few months ago we were faced with a ban on aging cheese on wooden boards, a traditional and safe practice that has been used for centuries. The cheese community came together  without a loud enough voice to convince the FDA to reverse its decision. Let’s come together, make a stink, and tell them that we want our Roquefort!

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About Leo

Leo has been slinging cheese behind the counter at Murray’s in Grand Central Market for the last 2 years. He graduated from the Culinary Institute of America in 2011 and has worked in the food industry for over 7 years. Currently, Leo is the e-Commerce Assistant Manager and a Food Studies student at The New School.

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