Fermup - The Fermented Food Podcast

This week we discuss the ban on Mimolette cheese due to so-called high levels of mites. Other cheese news includes a UK cheese maker that has gone carbon-neutral. Then we contemplate the importance of food awareness, convenience, specialization and the role of fermented foods in store and home. Show notes: [Cheesed off New Yorkers slam mimolette blockade The Local](https://www.thelocal.fr/page/view/cheesed-off-protesters-slam-us-mimolette-blockade#.UWtqkaugmp0) About 40 people protested in the streets of New York on Saturday to demonstrate against a US ban on mimolette. They handed out samples to educate people on Mimolette cheese. [French cheese causes a stink at US customs The Local](https://www.thelocal.fr/page/view/french-cheese-causes-stink-amid-crazy-us-blockade#.UWi7Faugmp0) About a half ton of mite infested cheese being held by the FDA in New Jersey. They consider these traditional cheese mites to be an allergy concern even though this