Many artisanal and smaller cheese makers were up in arms this week over a clarification letter from the Food and Drug Administration about the use of wooden shelves for aging cheese. Although FDA initially issued a statement virtually banning the use of wooden shelves, by mid-week the agency appeared to soften its position, indicating it would work with cheese makers to make its final determination.
The New York State Department of Agriculture & Markets began the conversation when it asked FDA to clarify whether wooden boards or shelves are acceptable for aging cheese. Monica Metz, chief of the Dairy and Egg Branch for FDA’s Center for Food Safety and Applied Nutrition, responded, saying the use of wooden shelves for cheese ripening does not conform to current Good Manufacturing Practices (cGMPs) because they cannot be adequately cleaned and sanitized.
Citing 21 CFR 110.40(a), Metz said “all plant equipment and utensils shall be so designed and of such material and workmanship as to be adequately cleanable, and shall be properly maintained.” Read the letter here.
Many aged cheeses, such as Gouda and Brie, would appear to be affected by this interpretation of the cGMP regulations. Most artisanal cheesemakers in the United States, as well as throughout the European Union, use wooden boards to moderate humidity, and they claim that the wood imparts distinct flavors during the aging process, which can take months or years.
FDA says these wooden shelves may harbor bacteria that could transfer to wheels of cheese placed on the shelves for ripening. Officials tell IDFA that they have been noting these concerns in inspection reports since the 1990s, but an outright ban was never mentioned before now.
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