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Wood-aged cheese: How science slices the debate over bacteria

So what's the big stink over wood-aged cheese anyway? Is it deadly or just delicious?

Artisanal cheese-makers raised a fuss recently when an FDA official suggested that wooden cheese shelves posed a public health risk because they were not "adequately cleanable," and could therefore harbor dangerous bacteria.

While the FDA now insists the official's concerns were not part of an official policy statement, the whole bacteria topic has been grating the nerves of foodies ever since.

So where exactly does science come down on the issue?

First of all, there’s no getting away from bacteria.
 
 

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