Jimmy Kaplowitz <[email protected]> writes: > On Fri, Jul 09, 2010 at 05:23:56PM -0700, Russ Allbery wrote:
>> I don't know whether this is reflected in the import regulations, but >> the US FDA (Food and Drug Administration) requirement for cheese is >> that any cheese aged for less than six months must be made from >> pasteurized milk. > My understanding of the rule you're referring to is that the threshold > is 60 days, not 6 months. That sounds a lot more plausible. I bet I'm misremembering. > (It's also possible to circumvent in both legal and illegal ways, though > the legal ones require not crossing US state or international borders, > so can't be done before arrival.) Yes. > And, as Christian suggested, I couldn't find a trace of it in the import > regulations, though I don't claim to be an expert in those. Yeah, me either. I've never looked at all at the import side of things. I just happen to know about the FDA regulation since I have some passing interest in cooking and like cheese. -- Russ Allbery ([email protected]) <http://www.eyrie.org/~eagle/> _______________________________________________ Debconf-discuss mailing list [email protected] http://lists.debconf.org/mailman/listinfo/debconf-discuss
