Connecticut's artisanal cheesemakers are facing off with U.S. regulators regarding the process by which cheese is aged on wooden planks, while they also deal with a proposal by European interests to prohibit American cheesemakers from using names including Roquefort, Parmesan and feta. "American cheese makers have used some of those names here for a long time. I can see where they would be up in arms," said Mother Noëlla Marcellino of Abbey Regina Laudis, which produces Saint-Nectaire-style cheese called Bethlehem.

Related Summaries