People who love raw milk cheeses and those who make them say what sets the cheeses apart is the distinctive flavors and the way they can change from season to season.
Whether the taste is tangy, sweet, grassy or creamy, aficionados say, it's almost always memorable.
The flavor develops through a required 60-day aging process designed to kill harmful bacteria. Now, that process faces possible reregulation by the U.S. Food and Drug Administration (FDA), which is reexamining whether pathogens might survive the aging process. There's industry concern that the agency might lengthen the aging period or even ban the sale of cheeses made with raw, or unpasteurized, milk.
"Why try to reregulate what's already regulated?" said John Aylward, co-owner with his wife, Erika, both 40, of the Boulevard Market in Tecumseh, Mich.
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