Note: you don't need to heat the milk to 175 degrees. Its best to keep it at 118 degrees or below which is very close to the temperature of the milk when it leaves the animal's body.
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Dear FDA,
Do you know how delicious Reblochon cheese is? I don’t mean young, firm, white-rinded Reblochon. I mean after it has had time to ripen, and the rind has turned reddish-orange, and when cut the cheese starts to flow out from between the rinds, and the smell – well, the smell gets you your own seat on the train. Lovingly trace your knife through, and spread an unctuous layer on your crust of bread: there may be no better cheese in the world.
Do you know that I might never have found this pleasure if not for you? In the late 1990s, you proposed to ban the sale of raw milk cheese, of which Reblochon is only one outstanding example (you’re still at it, by the way). With the defiant attitude of the native New Yorker, I marched down Third Avenue to Lamazou cheeses, where Nancy and Aziz were extremely helpful in giving me a tour of what might soon be a world closed to me: Morbier, with the trace of smoke in the middle; Appenzeller and Tete de Moine, hard, like the Swiss mountains from which they come; Tomme de Savoie and a whole host of others, all with flavors like those I had never known.
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