I suspect the problem is actually importing the raw-milk cheeses, unless everyone involved in the making of that cheese has going thru some rather vigorous documentation and licensing. Mostly based on various diseases (off the top of my head, hoof & mouth disease, and tuberculosis), hence one of the rules being how long the cheese must have aged before import.
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timeasmymeasure
no subject
Date: 2006-07-30 02:38 pm (UTC)