On Raw Milk Cheese Making and Not Betting the Farm
We liked this article, not only because it described one man’s journey from home cheese experimenter to professional cheesemaker. It also brought up an interesting point about raw milk cheese. For several years, Kurt Timmermeister sold raw milk from his Jersey cows. But he had this to say about raw milk cheese after going pro: “Raw-milk cheese is so not worth losing my farm over.” Given USDA regulations requiring pasteurized milk in cheesemaking, this seems like a very sensible option for a cheese business. So many people discuss the amazing taste and relative safety of raw milk cheeses, but fail to acknowledge this risk. For a small cheesemaking business, getting in trouble over raw milk could sink someone’s livelihood. So Timmermeister plays it safe. We’re sure their fussy Camembert-style cheese made with pasteurized milk is just lovely.
If you’re in the Seattle area, look for Septieme cheeses (and one called Dinah) made by Timmermeister available in restaurants and stores.
The Birth of a New Stinky Cheese: Kurtwood’s Dinah – Seattle Restaurants and Dining – Voracious.
Related posts:
- Raw Milk Cheese vs. Pasteurized Milk Cheese
- New Zealand Cheesemakers Can Use Raw Milk In Cheesemaking
- Where To Buy Raw Milk: A Guide For Raw Milk Cheesemakers and Consumers
- American Raw Milk Cheese Presidium at Slow Food
- Farm Schools Ideal For Cheesemaking Classes and Trips
Tags: homemade stinky cheese, raw milk cheese, raw milk cheese danger, stinky cheese, unpasteurized milk, unpasteurized milk cheese
