Re:To make Lemmon Cakes (1670)
by moron4hire on Saturday March 28, 2015 @08:11AM
(#9281246)
I have a cheese shop that I go to on a fairly regular basis, and for the life of me I can't remember seeing any cheeses that were not made in the US. Our FDA has a thing for destroying people's lives over raw milk (seriously, they go into full stormtrooper mode, kicking down doors, shoving guns into people's faces), which probably prevents most cheeses from around the world passing customs.
[ Parent
| on HN ]
The FDA isn't that big a deal.
I routinely see cheeses from France, Germany, Italy, Finland and probably Canada, as well as the domestic producers: New York and Wisconsin are big.
Boston-area people: go to Russo's, in Watertown. I have seen Double Gloucester there, and several other English cheeses (my kids have a thing for Wensleydale; blame Wallace and Gromit). I don't think I've ever seen Cheshire, but I've never been looking for it.
The FDA is a huge deal if they don't like you or something you have (or are getting shipped into the country). You don't know jackbooted fascists until you've caught the attention of the FDA. Serious as a heart attack.