Gruyere loses protected staus in USA

[Sailor Con Queso]

If you look back, historically many English cheeses were made with sheep's milk. As time went on and cows became the dominant source of milk, almost all of those cheeses converted over to cow's milk. That's sort of what was happening with the Halloumi controversy. The i9sland of Cyprus just doesn't have enough sheep or goats. So where do you draw the line when protecting an authentic, historically accurate cheese. Stilton is a good example. It was made for many years strictly with raw milk. Because of irrational health concerns a bunch of bureaucrats decided that it should now be made with pasteurized milk. There is only one maker in England producing "authentic" Stilton with raw milk and he is not even allowed to use the name. So he calls it Stichelton.