January 09, 2016
Inside the world of black market cheese.
“There was a guy [in upstate New York] who was making contraband raw milk Camembert,” Clark Wolf told The New Yorker. “It was incredibly good, but we always wondered if we would be dead the next day.” (It should be noted that said cheese-maker quickly moved on to a new career path, out of fear he would be hunted down by the FDA.)
Posted by Ghost of a flea at January 9, 2016 08:44 AM