Cheese standards remain the same

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‘Canadians expect cheese to made of real milk and this decision will ensure it is’ — Ritz


We're still left with the double-standard which allows frozen pizza makers to use imported (and cheaper) mozzarella cheese, while fresh pizza makers are forced to use higher-priced Canadian mozzarella.

There's still a lot of smelly "limburger" in the Canadian cheese industry.

Stephen Thompson Clinton ON

Actually, the Canadian cheese standards for pizza mozzarella are purposefully low - only 63% whole milk content as compared with 100% for Canadian cheddar, 95% for specialty cheeses and 83% for cheddars, bricks, colbys - for that very reason: to allow the domestic pizza industry to remain competitive.

Wendy Holm, British Columbia

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