In this post, we’ll delve into Casu Marzu’s history and its significance to Sardinian culture. Of course, we’ll also dive into the science behind its maturation process, and why it’s been the subject of health and legal debates for years.

SEE ALSO: List of the most shocking banned cheeses in America →

Synonyms

Casu martzu, casu becciu, casu fattittu, casu frazigu, hasu muhidu, formaggio marcio.

Cheese snapshot

• Ingredients: Pecorino cheese made from whole milk of Sardinian sheep, with the addition of rennet, salt, and the presence of Piophila casei larvae inside the cheese.
• Sheep breed: Sardinian.
• Shape: Cylindrical.
• Weight: Varies depending on the type of cheese produced in different areas, typically between 2 and 4 kg. 
• Type of paste: Generally creamy and spreadable, but it can be firmer depending on the maturation stage. Ranges in colour from white to straw yellow, with brownish shades. 
• Rind: Typically soft to semi-hard, non-uniform with a firmer edge. The colour changes with maturation, ranging from deep yellow to brown or dark brown. 
• Flavour and aroma: Has a distinct, intense aroma. It melts in the mouth, leaving a strong taste, often spicy due to the lamb’s rennet. The aroma recalls the scents of Mediterranean scrub.  

Origins and history of Casu Marzu

Casu Marzu, which translates from Sardinian as “rotten cheese”, is deeply rooted in the pastoral traditions of Sardinia. This small island south of Italy has a long history of sheep farming and cheesemaking. Sardinia’s shepherds have been producing Pecorino, the base cheese for Casu Marzu, for thousands of years.

Pecorino itself is a firm, savoury cheese made from sheep’s milk. Legend has it that a few centuries ago, a batch of cheese was accidentally contaminated by the larvae of the cheese fly (Piophila casei). Consequently, those wheels of Pecorino naturally began to ferment beyond the usual stages of ageing.

What began as an unintentional event soon became a tradition. Locals noticed that this fermentation process created a softer, more pungent cheese. And would transform the otherwise firm Pecorino into something more creamy, with complex flavours and aromas.

What might have been considered spoiled by some was instead embraced by Sardinian shepherds. Eventually, the cheese earned a special place in Sardinian culture.

Where is Casu Marzu made today?

The production facilities are mainly located on livestock farms, and Casu Marzu production typically takes place in the homes of breeders.

These locations have specific microclimatic conditions, particularly regarding temperature and humidity, which are essential for the fly’s activity. The final product is often stored in cooler environments, sometimes in a refrigerator.

How Casu Marzu is made

Pecorino stage

The making of Casu Marzu starts much like Pecorino cheese production. Fresh sheep’s milk is curdled using natural rennet, after which the curd is pressed and moulded into cheese wheels.

These wheels are then aged for a few weeks, allowing them to develop a firm texture. But what happens next is what distinguishes Casu Marzu from other cheeses.

Larval stage

The uniqueness of this product comes from the presence of the larvae of the Piophila casei (cheese skipper) fly, attracted to the cheese’s scent. During maturation, expert cheesemakers use traditional techniques to help create favourable conditions for the fly to lay eggs.

These measures include reducing the brining time to avoid bacterial fermentation while still attracting the insect. The cheeses are lightly pressed, and sometimes small holes are made in the rind with a few drops of oil to soften the rind and attract the fly. 

In addition to this, limited handling of the cheeses also helps. Once larvae are detected, the affected cheeses are separated and stored in a controlled environment. To promote further larval development, the cheese paste may be broken up inside the cheese. Finally, some makers stack their cheese wheels, allowing the larvae to pass from one to another.

Since the Piophila casei population is highly sensitive to temperature, climatic conditions are critical. As a result, its production is seasonal, from late spring to late autumn, depending on the weather.

Once the larvae are detected, the cheese is cut on one side to create a lid (called su tappu) to monitor the fermentation process.

The science behind Casu Marzu

Undoubtedly, the process of allowing cheese to decompose with the help of live larvae is fascinating from a biochemical perspective.  

The larvae of cheese skipper fly excrete enzymes that accelerate the breakdown of fats and proteins in the cheese, resulting in a soft, spreadable texture. This chemical reaction also creates a range of volatile compounds responsible for the cheese’s intense aroma and complex flavours.

Health risks associated with Casu Marzu consumption

However, the very thing that makes Casu Marzu so unique has also made it a topic of scientific scrutiny. Indeed, there are legitimate safety concerns when consuming food that’s essentially in an advanced state of decomposition.  

The larvae, although generally safe to eat, can potentially survive in the human digestive system, leading to a condition known as intestinal pseudomyiasis. While rare, it is a potential health risk.

Symptoms of intestinal pseudomyasis

• Abdominal pain: Patients may experience cramping or discomfort in the abdominal area. 
• Nausea and vomiting: The presence of larvae can cause digestive disturbances, leading to nausea and sometimes vomiting.
• Diarrhoea: Infestation can lead to gastrointestinal upset, resulting in diarrhoea. 
• Anal itching: In some cases, larvae can exit the body through the anus, causing itching and irritation in the rectal area. 
• Weight loss: Prolonged infestation may lead to malnutrition and weight loss. 

Intestinal pseuomyiasis can be a serious condition if not addressed promptly, so seeking medical attention if symptoms arise is crucial.

Bacterial infections

Beyond the risk of larval infection, there’s also the broader issue of bacterial contamination. Since Casu Marzu is a raw milk cheese, and it undergoes a process of natural fermentation with minimal control over the conditions, it can be vulnerable to harmful bacteria like Salmonella or E. coli.

Taste, aroma and texture of Casu Marzu

The taste of Casu Marzu is powerful and complex. It’s creamy, with a strong, earthy flavour and a slightly spicy kick. The texture can range from soft to almost liquid, depending on the duration of fermentation.

While the ammonia-like aroma can be off-putting to some, those who appreciate bold flavours find it to be part of the appeal.

The experience of eating Casu Marzu

For those brave enough to try it, eating Casu Marzu is an unforgettable experience.

When the cheese becomes creamy, it is consumed by lifting the lid and scooping out the paste with a spoon. While the larvae contribute to this unique texture and taste, they also remain very much alive when the cheese is consumed.

In fact, the presence of live larvae is often seen as a sign that the cheese is fresh. It’s common to find the larvae wriggling around the surface, and in some cases, people report that they can leap as high as 15 cm (6 inches) when disturbed!

Locals often serve this cheese with traditional Sardinian flatbread called pane carasau and a glass of strong red wine like Cannonau. Some people choose to remove the larvae before eating the cheese, while others consume them as part of the experience.

Those who do not wish to eat them place the cheese in a sealed paper bag. The larvae, starved for oxygen, writhe and jump in the bag, creating a “pitter-patter” sound. When the sounds subside, the larvae are dead and the cheese can be eaten.

Cultural significance of Casu Marzu in Sardinia

For many Sardinians, Casu Marzu is more than just a cheese; it’s a symbol of heritage, community and the island’s agricultural roots. The cheese is often eaten at special occasions like weddings, festivals and family gatherings.

Because of the cheese’s controversial nature, it has faced significant pushback from food safety regulators both in Italy and across the European Union. For years, it was illegal to sell due to health concerns associated with consuming food infested by live larvae.

However, Casu Marzu never disappeared. Sardinians continued to produce and eat the cheese as part of their culinary identity, often sharing it only with close friends and family to avoid legal repercussions.

In 2004, after much lobbying, Sardinians succeeded in getting Casu Marzu declared a Prodotto Tradizionale della Sardegna (traditional Sardinian food product). This designation provides protection for foods that are tied to regional heritage, allowing them to be made and sold locally without interference from broader health regulations.

The future of Casu Marzu

In an era where pasteurisation, food safety regulations and mass production have taken over much of the food industry, Casu Marzu is a reminder that some things cannot be replicated in a factory.

However, Casu Marzu’s future remains uncertain. While it has been granted protection as a traditional food, it’s still produced on a very small scale, and the legal gray areas surrounding its production and sale make it impossible to find outside of Sardinia.

Moreover, as younger generations of Sardinians are increasingly exposed to globalised food culture, the question of whether Casu Marzu will continue to be cherished or fade into obscurity remains open.

Conclusion

Casu Marzu is much more than a strange cheese with a shocking reputation. It’s a window into the history, culture, and traditions of Sardinia. And a testament to human ingenuity and the complex relationship between food, science and society.

Whether you’re fascinated or repulsed by the idea of eating cheese filled with live maggots, there’s no denying that Casu Marzu sparks curiosity.

In the end, Casu Marzu challenges us to rethink our relationship with food, culture and the natural processes that make both possible. While it may not be for everyone, for those who embrace it, Casu Marzu is a unique and irreplaceable part of Sardinian lore.

Have you tried this unique cheese? I’d love to hear about your experience in the comments below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Casu Marzu: Maggot Cheese From Sardinia (Banned Worldwide)  appeared first on Cheese Scientist.

The history of Mimolette 

Mimolette cheese has a rich and intriguing history that spans more than a century, encompassing Dutch origins and a French transformation. Let’s embark on a historical journey, complete with a timeline, to explore how Mimolette came to be the beloved cheese we know today. 

Dutch origins (early 17th century) 

Mimolette’s story begins in the Netherlands, renowned for its cheesemaking prowess. Dutch Edam, a popular cheese variety with its characteristic round shape and mild flavour, was highly prized both locally and abroad. 

French adaptation (late 17th century) 

In the late 17th century, as Louis XIV of France reigned, the French developed a taste for Dutch Edam. However, due to trade restrictions with the Dutch Republic, obtaining Edam cheese became increasingly challenging. 

To satisfy the French appetite for Edam, French cheese makers in the northern regions of Lille and Flanders began crafting their own version of the cheese, inspired by Edam but adapted to local resources and expertise. 

Transformation into Mimolette (1700s) 

Over time, these French cheesemakers refined their methods, giving rise to a distinct cheese that eventually became known as Mimolette.

By the late 18th century, Mimolette had firmly established itself as a cheese of regional significance in France, cherished for its flavour and striking appearance. 

Dutch influence and French artistry 

The Dutch influence on Mimolette is evident in its round shape, a nod to the iconic Edam cheese. However, the French added their own artistry to the cheese, transforming it into a true reflection of their cheesemaking traditions. 

Indeed, the addition of the natural dye annatto to the milk imparted a bright orange colour to the cheese’s paste. In doing so, the French were able to distinguish their version from Edam. 

Where is Mimolette presently made? 

Mimolette is also known as “Boule de Lille” because of its spherical shape and its association with the city of Lille in northern France. “Boule” translates to “ball” in French, and this nickname reflects the cheese’s round and compact appearance. 

Lille, a major city in the Hauts-de-France region of France, is renowned for its historical connection to Mimolette production. Mimolette has been produced in this region for more than a century, and Lille has long been a significant hub for the trade and distribution of this cheese. 

It’s a common practice in the world of cheese to associate regional names or nicknames with specific types of cheese, emphasizing the cheese’s origin and tradition. So, when you come across “Boule de Lille”, you can be sure you’re encountering the same distinctive cheese known as Mimolette. 

What type of cheese is Mimolette 

Just like Edam, Mimolette belongs to a category of cheeses called “Pressed Uncooked Cheeses”. As the name indicates, these cheeses are made by pressing curds in moulds to drain excess whey. 

Unlike classic European cheeses like Parmigiano Reggiano and Gruyère, the curds are not cooked during production.  

Finally, almost every version of Mimolette is made with pasteurised cow’s milk. Some exceptions to this rule are the raw milk Mimolettes made by Fromagerie d’Isa in Brunembert and Frères Bernard in Monts-sur-Guesnes. 

How is Mimolette made 

While it may not bear an AOP stamp, there is a category of Mimolette called Label Rouge (Red Label) that is protected. One distinct feature of Mimolette Label Rouge is its natural rind. Indeed, some other types of Mimolette are coated in wax before maturation. 

Let’s have a look at the meticulous production process for this protected version.  

1. Milk handling 

Mimolette cheese is crafted using local cow’s milk. After receiving a quality check, the milk undergoes several treatments. The allowed treatments include bactofugation, microfiltration, ultrafiltration, centrifugation and mixing.  

It is then pasteurised and standardised before being heated in a vat. 

2. Working in the vat and curdling 

In the cheese vat, the milk undergoes a series of crucial steps: 

• Inoculation with lactic and maturation ferments. 
• A milk ripening period of at least 2 hours, achieved by adding mesophilic lactic bacteria. 
• Annatto addition, to impart the orange colour.
• Rennet addition, initiating coagulation. 
• Coagulation, during which the milk transforms into curd. The resulting curd holds the whey within its structure. 

To concentrate the valuable components of milk, namely proteins (casein) and fat, a drainage process is performed to remove excess whey. This involves several operations to achieve the desired dry matter content and prevent potential defects in the cheese, such as a sticky crust. 

• Cutting the curd into smaller grains to increase drainage surface area. 
• Washing the curd grains to replace some of the whey with water, resulting in a higher pH level. 
• Final stirring to complete the process. 

Throughout these phases, the curd naturally undergoes gradual acidification. 

3. Moulding, pressing and unmoulding 

The contents of the cheese vat are transferred to a pre-pressing vat where curd is aggregated after whey filtration. The curd blocks are then cut and placed into moulds. Moulding and pressing give the cheese its shape while further aiding whey drainage through acidification. 

The acidification process, initiated during vat work, corresponds to the fermentation of lactose into lactic acid by the added lactic bacteria. 

4. Salting  

Mimolette cheese is salted by immersion in brine. This imparts a distinctive flavour and influences subsequent ageing.  

Moreover, salt affects the development of microorganisms and enzyme activity, serving as a protective role by slowing down these processes. Finally, salting complements the drainage process. 

5. Drying 

The drying phase, known as ressuyage, involves drying the cheeses after brine immersion to eliminate excess surface moisture. 

6. Affinage 

Ageing is a crucial step in determining the final quality of the cheese. It involves various biochemical transformations of curd constituents (casein, fat, some soluble milk components) under the action of enzymes, mostly of microbial origin.  

Many factors, including atmospheric composition, available water, temperature and pH, influence microbial development and the proliferation of a certain mite. Also, each cheese undergoes care routines such as turning and brushing. 

After this ageing process, Mimolette cheese acquires its distinctive organoleptic qualities, including appearance, texture, taste and aroma. 

What is Acarus siro? 

So, let’s talk about this notorious cheese mite! 

Commonly known as the “cheese mite” or “flour mite”, Acarus siro is a microscopic arachnid belonging to the family Acaridae. These tiny mites are known for their association with cheese, especially varieties like Mimolette.  

Here are some key points about Acarus siro:

Appearance and size 

Acarus siro measure only about 0.2 to 0.5 millimeters in length. As a result, it is nearly invisible to the naked eye and can only be seen under a microscope. 

Habitat and behavior 

These cheese mites are primarily found in the natural environments where cheese is aged. They thrive in dark, damp, and cool places, making cheese ageing cellars an ideal habitat.  

Role in cheese ageing 

When introduced to the cheese during the production or ageing process, they contribute to the formation of the cheese’s characteristic appearance and flavour.  

The mites feed on the cheese’s surface, creating pits and holes, which allow air to penetrate and facilitate the breakdown of fats and proteins. This activity helps develop the cheese’s texture and enhances its flavour. 

The different types of Mimolette 

Presently, there are four different types of Mimolette marketed in France. All but one of them is currently available in the USA and Australia, but we’ll get back to that a bit later.  

1. Young Mimolette (Mimolette Jeune) 

Ageing Period: 3 to 6 months 

Texture: Creamy, slightly firm and supple

Flavour Profile: Mild and slightly nutty with a touch of sweetness 

Appearance: Pale orange colour, less pronounced pits and crevices on the surface 

Best Uses: Young Mimolette is perfect for those who prefer a milder cheese. It’s ideal for snacking, melting on sandwiches or incorporating into salads. 

2. Semi-Aged Mimolette (Mimolette Demi-Vieille) 

Ageing Period: 6 to 12 months 

Texture: Firmer and crumbly, yet still slightly creamy 

Flavour Profile: A more pronounced nuttiness with a subtle sweetness

Appearance: Deeper orange colour, developing more pits and crevices as it ages 

Best Uses: Semi-aged Mimolette strikes a balance between mild and robust. It’s great for cheese boards, grating over pasta or pairing with charcuterie. 

3. Aged Mimolette (Mimolette Vieille) 

Ageing Period: 13 to 18 months 

Texture: Firm, crumbly and dry, with a crystalline crunch 

Flavour Profile: Intensely nutty and complex, with deep caramelized notes 

Appearance: Deep orange to amber colour, abundant pits and crevices and a more pronounced crust 

Best Uses: Aged Mimolette is a cheese connoisseur’s delight. Enjoy it on its own, alongside wine, or as a standout ingredient in gourmet dishes. 

4. Extra-Aged Mimolette (Mimolette Extra-Vieille) 

Ageing Period: 18 months or more 

Texture: Very firm, crumbly and highly crystalline 

Flavour Profile: A rich and intense nuttiness and a long, savoury finish 

Appearance: Deep amber to brown colour, an abundance of deep pits and a robust, crusty exterior 

Best Uses: Extra-aged Mimolette is a true treasure for cheese enthusiasts. Savour it in small bites, grate it over pasta or risotto or let it shine as the centrepiece of a cheese board. 

In summary, the different ages of Mimolette offer a diverse range of taste experiences, from the mild and creamy to the intensely nutty and sweet.  

Each age group tells a unique story of the cheese’s transformation, making it a fascinating cheese to explore and enjoy at any stage. 

Should you eat the rind of Mimolette? 

Without a doubt, one of the intriguing aspects of Mimolette cheese is its distinctive rind. It’s a subject that often prompts questions among cheese enthusiasts and newcomers alike: CAN you eat the rind of Mimolette?

The good news for Mimolette aficionados is that the rind of this cheese is entirely edible. What I mean by that is that it does not pose a health risk. Even though cheese mites have been classified as an allergen by the FDA (We’ll get to that soon), there have been no documented cases of toxicity after consumption. 

Now, this leads us to our next question: SHOULD you eat the rind of Mimolette? 

My recommendation here is to avoid it. While personal preference can vary, I’m not a fan of the tooth-breaking texture and dry mouthfeel. 

You can read our complete guide on edible and inedible cheese rinds in this post here. 

Controversy and FDA ban in America 

In 2013, the FDA declared Acarus siro an allergen. And upon inspection of a shipment from French exporter Isigny Ste Mère, they reported that the density of those mites on the rind was above their regulation 6 mites per cubic inch. 

As a result, the FDA imposed a temporary ban on the sale of Mimolette in the United States. This move sparked a wave of discussions and debates within the cheese community and among Mimolette enthusiasts. 

The controversy surrounding Mimolette had several significant repercussions: 

Public awareness 

The ban brought Mimolette into the spotlight, making it a topic of discussion not only among cheese lovers but also in mainstream media. 

Advocacy for Mimolette 

Mimolette enthusiasts, including cheese mongers and cheese connoisseurs, advocated for the cheese’s return to the American market. They highlighted its long-standing history, cultural significance, and unique appeal. 

Changes in production 

To meet FDA regulations, some producers made adjustments to their production process.  

These measures may have included adjusting humidity levels, temperature and other factors in ageing rooms to discourage mite proliferation.  

Additionally, some producers introduced techniques to minimise the number of visible mites on the cheese’s surface, allowing it to meet regulatory standards while still retaining its character. 

A year later, these changes allowed for the return of all versions of Mimolette except Extra-Vieille to American cheese counters. 

Impact on Mimolette’s popularity 

The controversy surrounding Mimolette had an unintended consequence—it boosted the cheese’s popularity. 

Many people who had never heard of Mimolette before became curious about this unique cheese, leading to an increase in demand and interest in exploring other artisanal and specialty cheeses. 

Have we piqued your interest? You can read about some other famous European cheeses that have been banned by the FDA here.

Mimolette and Halloween 

On the topic of popularity outside of France, there’s no denying that the sales of Mimolette peak around Halloween. 

While Mimolette may not be the first thing that comes to mind when you think of Halloween, it can be a surprisingly fun and delicious addition to your celebrations.  

Let’s explore how Mimolette can add a touch of elegance and flavour to your spooky festivities. 

1. Vibrant orange aesthetics

One of the most striking features of Mimolette is its vibrant orange colour. This hue, reminiscent of a ripe pumpkin, aligns perfectly with the Halloween theme.  

Incorporating Mimolette into your Halloween spread can add a pop of colour that enhances the visual appeal of your dishes. 

2. Mimolette Jack-O’-Lanterns

Get creative with your Halloween decorations by carving Mimolette cheese instead of traditional pumpkins. Mimolette’s round shape is perfect for sculpting spooky faces or intricate designs.  

Furthermore, you can place a tea light inside the carved cheese for a unique and edible twist on the classic Jack-O’-Lantern. 

3. Cheese boards with a Halloween twist  

Finally, you will certainly elevate your Halloween cheese board with slices of Mimolette. Its bold orange colour and nutty flavour can complement a variety of cured meats, crackers and seasonal fruits. 

If you’re looking for more great orange cheeses for your Halloween cheese plate, click here!

Other cheeses with mites

While Mimolette is perhaps the most famous cheese to feature cheese mites, it’s not alone in its journey of collaboration with tiny arachnids.  

Several other cheeses around the world also embrace the presence of cheese mites on their rinds, adding unique flavours and textures to the cheese. Let’s explore a few notable examples: 

1. Milbenkäse: This cheese’s name translates to “mite cheese” in German and is known for its partnership with Tyrolichus casei mites. These cheese mites are introduced to the cheese during the production process. As they feed on the cheese’s surface, they create a distinct appearance and contribute to its flavour profile. 
2. Cantal Vieux: this aged Cantal is a hard cheese that occasionally features Tyrophagus casei mites on its rind. These mites contribute to the cheese’s maturation process, helping develop its flavour and texture as they feed on the surface. 
3. Salers: This historical French cheese is known for its distinct production methods and the use of raw cow’s milk. While mites are not used intentionally during its production, they are a common feature on its rugged natural rind. 

Conclusion 

Mimolette is more than cheese; it’s a testament to the artistry and diversity of the cheese world. From its Dutch origins to its vibrant orange exterior and complex flavour, every aspect of Mimolette invites you to appreciate the craftsmanship behind this French delicacy.  

As you embark on your own Mimolette journey, remember that the world of cheese is a rich and flavourful one, waiting for you to explore further. 

What’s your favourite age for Mimolette? Let me know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Mimolette: A Story of Cheese Mites & Jack O’Lanterns  appeared first on Cheese Scientist.

SEE ALSO: Why raw milk cheese is so important →

Reasons for the ban

The Food and Drug Administration has a lengthy and detailed set of regulations on cheese. Effectively, they have deemed a large number of traditional European cheeses to be unsafe for consumption in the States. Actually, the most common reason is the use of raw milk.

However, a few of them have been banned for other reasons which will be quite apparent when you read about the cheese. Without further ado, let’s delve into our list.

1. Brie de Meaux

Brie de Meaux is a traditional soft cheese from the Ile-de-France region of France. For more than 400 years, artisans have been making this cheese in the region using traditional methods. To this day, they use raw cow’s milk and mature the wheels for four weeks. As a result of this, the FDA has banned this cheese in the United States.

2. Raw Milk Epoisses de Bourgogne

Epoisses de Bourgogne is a famous washed rind soft cheese from Bourgogne, France. At the start of the 16th century, local Cistercian monks developed this recipe and would eventually pass it on to the local farmers.

Nowadays, the locals still make Epoisses with raw milk cheese for the European market. Whilst this traditional version is not allowed for sale in America, you can have access to a pasteurised milk version.

3. Casu Marzu (Maggot Cheese)

Casu Marzu is a maggot-infested cheese that originates from the Italian island of Sardinia. Effectively, the Guinness Book of World Records recognised this traditional product at the most deadly cheese in the world in 2009. Cheese skipper flies, Piophila casei, lay their eggs in cracks that form in wheels of Fiore Sardo.

Afterwards, their maggots hatch and make their way through the insides of the cheese. Over time, they digest the milk proteins and transform the insides of this Pecorino into a soft creamy cheese. Do I need to tell you why this cheese is banned? 

4. Reblochon de Savoie

For centuries, small batch cheesemakers in the Savoie region of France have been making this soft washed rind cheese using rich cow’s milk. Since they make Reblochon with raw milk, it does not meet the FDA’s regulations for food safety in the USA.

However, you can get your hands on a decent pasteurised milk version called Le Délice du Jura. And if you’re in Australia, there is a wonderful Reblochon-style cheese called Mountain Man.

Want to learn more about this cheese? We’ve got a complete guide to Reblochon’s history, production and organoleptic properties here.

5. Camembert de Normandie

Camembert is a soft bloomy cheese that originates from Normandie, France. Since the late 18th century, farmers in the region have been using the unpasteurised milk of their Normande cows to make small wheels of Camembert.

After forming the wheels, they mature each cheese for three to four weeks. As a result of the short maturation period, Camembert de Normandie is unavailable in the USA!

6. Sainte-Maure-de-Touraine

The village of Sainte-Maure-de-Touraine lies north of Poitiers, in a region that is renowned for log-shaped goat’s milk cheeses. One such cheese is the eponymous Sainte-Maure-de-Touraine. As shown above, a distinguishing characteristic of this particular cheese is the thin straw stick that runs through its centre.

Whilst the traditional raw milk version is prohibited in the USA, you will find some pasteurised milk versions. One such example is Bûche de Montrésor.

7. Mimolette Extra-Vieille

Mimolette Extra Vieille is a brightly coloured pressed cheese that comes from Lille, Northern France. At 12 months, Mimolette has a distinctive greyish rind, which resembles the skin of a cantaloupe. Actually, it is the work of the world’s smallest affineurs, the cheese mites (Acarus siro).

Significantly, the mites create tiny holes on the rind and edge of the pâte. Moreover, they make a strong contribution to the unique flavour of this cheese. Over the years, those mites have fallen in and out of favour with the FDA. So, the availability of this gorgeous cheese has been sporadic at best.

As of 2022, you can find all versions of Mimolette at cheese counters in the USA except for Mimolette Vieille. You can read more about the FDA ban on Mimolette in our comprehensive post here.

8. Bleu de Gex

Finally, Bleu de Gex is a blue cheese that originates from the Jura region of France. Actually, the locals know the cheese as Bleu du Haut Jura. Today, the cheese is still produced in small mountain dairies. Indeed, local artisans continue to use a 14th century recipe and traditional methods.

The AOC dictates that cheesemakers can only use unpasteurised milk to make Bleu de Gex. And you guessed it! That’s why it is not available in the USA.

9. Banon

Cute little Banon is a soft, raw goat’s milk cheese that finds it roots in Alpes-de-Haute-Provence. In fact, it draws its name from a small eponymous village in between the Lure mountain and the famous Mont Ventoux.

The AOP dictates that Banon cheesemakers have to use exclusively raw, whole goat’s milk to make this protected cheese. Moreover, they age each little wheel for a minimum of 15 days. As you’ve probably guessed, the use of raw milk and short maturation period are why Banon is banned in the USA.

10. Morbier

Morbier is a semi-soft, cow’s milk cheese that originates from the Franche-Comté region of France. It is known for its distinct appearance, with a layer of ash running through the centre. The ash used in Morbier cheese is typically vegetable ash, and it is primarily a traditional and aesthetic feature.

In a stunning move by the FDA, Morbier finds itself on the ban list as of November 2023. The reason for this is the line of ash which the FDA has suddenly decided is not food-safe.

2024 Update: Reformulated Morbier is now allowed back into the USA. But the version available is a far cry from the raw milk beauty produced in France for the European market!

11. Azeitão

Azeitão cheese, also known as Queijo de Azeitão, is a traditional Portuguese cheese made from raw sheep’s milk. It is a soft, creamy cheese that is usually aged for a short period, typically around 20 to 30 days.

Because of the use of raw milk and its short maturation cycle, Azeitão does not meet the FDA’s guidelines and finds itself on the ban list!

12. Queijo Canastra

Queijo Canastra, also known as Canastra cheese, is a traditional Brazilian cheese made from raw cow’s milk. It originates from the Serra da Canastra region in Minas Gerais, Brazil. Canastra cheese is a semi-hard, artisanal cheese with a yellowish colour and a strong, tangy flavour.

When made according to the traditional recipe, this cheese is aged for 21 days. Hence, it is another raw milk cheese that falls victim to the FDA’s dubious rules.

13. Brocciu

The final cheese on our list is a fresh, creamy ewe’s milk cheese that finds its roots in the Île de Beauté (Beautiful Island), Corsica. Made using a mixture of sheep’s whey and milk, Brocciu has a gorgeous white paste with a mousse-like texture. 

The traditional recipe for this hybrid whey cheese requires unpasteurised whey and whole milk. This fact, coupled with a maturation phase of 21 days, means that the FDA has banned the importation and sale of Brocciu in the US. 

Should these famous cheeses be banned in the USA?

I hope that you enjoyed reading this article. The discussion around whether those famous cheeses should actually be banned in the USA is a very polarising one. How is it possible that so many cheeses are deemed safe in Europe, but not in America?

I’d love to hear your thoughts on the matter. Drop us a line below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

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