[Cheese] multiagency task force

[Eric Denman]

Hey all,

just saw this article, thought it was interesting:

http://www.dailybulletin.com/news/ci_3445671

I can understand the cheese being seized for not having a license to sell
it, but how accurate are the claims of salmonella/listeria risk?  I thought
listeria was only a risk in soft, unpasteurized cheeses...is the same true
of salmonella?

side note: I've got a gouda air-drying at the moment, planning to age it in
wax in my (new, craigslist obtained) cheese fridge for 6months.  We'll see
if I can hold out that long.

Eric
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