In just a few minutes, [Micahel Miller, a retired newspaper editor and farmer] siphoned off 200 gallons of raw milk, the key ingredient he says makes his Berkshire Blue cheese so remarkable.
"You taste the cow in there," he says. "I want you to taste the barnyard."
Berkshire Blue has won medals from the World Cheese Awards and the American Cheese Society. It has been featured at feasts showcasing the culinary arts, like the International Slow Foods Festival in Italy, the James Beard Dinner in New York City and Boston's Spinazzola Dinner.
But those honors are tainted by controversy. In March, testers from the federal Food and Drug Administration found traces of listeria in Berkshire Blue, prompting Miller to recall 13 wheels of his cheese and discard more that he had in stock.
He says the amount of bacteria was so minute it wouldn't do any harm, and believes he was the target of an agency intent on banning all food made with unpasteurized milk -- an assault, he says, on Americans' taste buds.
"If this were Paris," he says, "I'd have a line of French chefs out the door. Here, I have the FDA."
Read the whole article. Then ask, "Where does he go to get his reputation back?
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