Here’s an excerpt from a recent Toronto Star story titled “Cheese Stores Say Quebec Rules Go Whey Too Far”:
“MONTREAL–At the pungent Fromagerie Atwater, one of the best-known cheese shops in Montreal, patrons feast their eyes on a glass display case piled with cheeses.
With the help of the maroon-smocked experts behind the counter, patrons carefully choose their pleasures, with an increasing proportion from Quebec.
But unbeknownst to many, there is a cheese war going on in Quebec.
Since a listeriosis crisis sent Quebec into a frenzy last fall, you could cut the tension between cheesemakers and the provincial regulator with, well, a cheese knife.
Producers say the crisis was overblown, with millions of dollars in cheese thrown out. And the reaction since has been overkill, many add, especially those who use unpasteurized milk, said to make more flavourful cheese. Continue reading