Last spring, a woman entered a cheese shop in Seattle looking like a tourist in comfortable slacks, a T-shirt and light jacket.
She marched straight to the counter and asked for local, raw-milk cheese.
“She didn’t look at any of the cheese,” says Theresa Simpson, co-owner of the Cheese Cellar. “That was kind of odd.”
Odd, too: She wanted to buy samples of all of the raw-milk cheese in the store – without tasting any – and said each portion had to weigh 8 ounces. She even rejected the first slice that Simpson cut because it was a sliver underweight.
Suspicious, Simpson asked who she was, prompting the woman to open her jacket and flash a badge: FDA.
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