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Thousands of toxic Parmesan wheels seized

Italian police have seized thousands of wheels of Parmesan, after milk used to produce the cheese was found to be contaminated.

Thousands of toxic Parmesan wheels seized
Four people have been arrested over the contaminated cheese. Parmesan photo: Shutterstock

Four people have been arrested in the northern city of Parma, after it emerged that tests that should have indicated the presence of a highly carcinogenic toxin were falsified, Il Fatto Quotidiano reported

The naturally occurring substance Aflatoxin appears in crops in condition of drought, and in the milk of cows that have eaten mouldy grain.

In chronic levels the chemical can causes cirrhosis of the liver or liver cancer.

While adults generally have a high tolerance for aflatoxins, in 2003, 120 people died in Kenya after eating maize containing very high levels of contamination.

Children are known to be particularly affected by aflatoxin and it can lead to stunted growth and delayed development.

Special tests ordered by prosecutors, and carried out privately, showed that the previous checks had been falsified to cover up the toxin, police said.

Although the EU says small amounts, of up to 0.05 mg per litre, can be tolerated safely, the milk contained twice that amount, Il Fatto Quotidiano reported. 

The city’s head of agricultural nutrition was among those arrested, alongside three producers.

They are accused of conspiracy to commit fraud in the marketing of toxic food and attempted fraud in milk quality. More than 60 others are under investigation.

Health Minister Beatrice Lorenzin said the investigation shows the effectiveness of food controls in Italy. "The number of cases is limited” she said, and consumers have no need to be worried. 

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CHEESE

Why is everyone in France talking about Mont d’Or cheese today?

Mont d’Or cheese is a French treasure you can only find at a specific time of the year. But why's that?

Why is everyone in France talking about Mont d’Or cheese today?
A Mont d'Or cheese. Photo: AFP

Today is the day!

September 10th marks the beginning of the sale of the famous Mont d’Or cheese in France.

This rich cheese with a rich history borrows its name from the highest point of the Doubs département (located in the Bourgogne-Franche-Comté region in Eastern France) and goes way back since it was already mentioned in the 1280 Encyclopédie des Fromages (the Cheese Encyclopeadia).  

 

You can also find it under the name Vacherin, but rather in Switzerland than in its original region.

Though it is much loved, the Mont d’Or cheese is also much awaited as it can only be savoured from September 10th to May. Here’s why.

A seasonal cheese

The Mont d’Or was first created after peasants looked to create a smaller cheese with their “winter milk”, as the production was reduced during the coldest months. A raw milk that, according to the Fromagerie La Ferté, gives it a “texture that offers a soft and creamy consistency without being too runny”.

It can only be produced from August 15th to March 31st, hence why its appearances in dairies are seasonal.

Consequently, it became a winter cheese and could not be produced in the summer since it can’t handle hot temperatures. During spring and summer, where milk is more abundant, Comté cheese is made. 

READ ALSO: This is how much the French are obsessed with cheese

Specific production process

But other than being unobtainable during the sunny months, its making process also follows a list of specifications since it has both the Appellation d’Origine Contrôlée and the Appelation d’Origine Protégée.

These designations attest to the authenticity of the product and of the savoir-faire of its producers while protecting its name not only in France but in the entire European Union.

The Mont d’Or can then only be produced in a designated area of 95 Haut-Doubs municipalities – all at least 700 metres above sea level – and made at of raw milk from grass-fed Montbeliarde or French Simmental herds.

A woman cutting the spruce straps that circle the Mont d'Or cheese. Photo: AFP

The cheese is also supported by a circle of spruce wood to provide it from running. After at least a 12-day maturing (during which the cheese is scrubbed daily with salted water), the Mont d’Or terminates its ripening process in a slightly smaller spruce box that gives it its wrinkled crust as a nod to the mountain it took its name from.

But these many specificities do not prevent producers from delivering (on average) 5,500 tonnes of Mont d’Or each year.

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