Earlier this week, there was confusion about whether or not the FDA would ban the practice of aging cheese on wooden boards. Cheesemakers were outraged at the claim that aging cheese on wood could be unsafe due to the bacteria that could grow on the porous wood.
C.J. Beinert, who owns "The Cheese Shop" in Des Moines has been watching the story closely all this week. He says if such a ban were to go into effect, he would have to get rid of nearly 50% of his inventory. He talks with Ben Stanton about what flavors emerge when cheese is aged on a wooden board and if there really is a health concern to consider.