Learn To Make Cheese

We recently came across the Weston A. Price Foundation, a charity that supports, among other things, the safe consumption of raw milk.

If you’re ready to make raw milk cheese, it can be hard to find a source of raw milk.  The Real Milk site, a project of the Weston A. Price Foundation lists reputable U.S. and international sources for consumers to buy raw milk.

Here’s a bit more about the organization.  You’ll find a list of raw milk sellers by state after the jump.

“The Foundation is dedicated to restoring nutrient-dense foods to the human diet through education, research and activism. It supports a number of movements that contribute to this objective including accurate nutrition instruction, organic and biodynamic farming, pasture-feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies. Specific goals include establishment of universal access to clean, certified raw milk and a ban on the use of soy formula for infants.”

Where Can I Find Real Milk Products?.

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.

Jamie Forrest of Curdnerds fame wrote this interesting article on raw milk and raw milk cheese, pasteurization, safety and taste.  As you wade into the discussion, the debate isn’t as simple as it seems.  Raw milk does not post the same health risks as raw milk cheese.  Raw milk cheese usually tastes better than cheese made with pasteurized milk, but there are still some delicious pasteurized milk cheeses out there.   Also, just because the milk is pasteurized, doesn’t mean it’s safe.

The debate continues.  Forrest makes some interesting points about how pasteurization is definitely not the simple answer to making cheese safe.

“There is a theory that pasteurization can in some ways actually be more problematic than using raw milk. Pasteurization kills off any beneficial bacteria that are naturally present in raw milk. These beneficial bacteria could be an important defense against pathogenic growth, especially in a medium such as milk whose high water-content, relatively low acidity and high sugar levels make for a bacteria-friendly environment.”

Serious Cheese: On Raw-Milk Cheese | Serious Eats.

The more you take an interest in cheesemaking, the more you benefit from interacting with people who share your interests.  The Slow Food movement is a great place to start. We recently became aware of this Slow Food-related committee dedicated to American raw milk cheesemakers’ needs and goals.  Their aim is to improve the quality of American raw milk cheeses and the creating links between cheesemakers.

“The members of the Presidium operate on the belief that by respecting the diversity in their soil, pastures and woodlands, their herds and flocks, and the raw milk from their animals, they can produce cheeses that are as nutritious, safe, and wholesome to consume as they are flavorful. The Presidium Protocol developed in 2007 requires cheesemakers to meet stringent requirements. Presidium cheeses are all made with raw milk from humanely treated animals living on environmentally friendly farms. Each cheese has been evaluated for its overall quality to ensure that the cheese is delicious. To encourage new Presidium producers and to increase the quality of raw milk cheese production the Protocol commits each cheesemaker who becomes part of the Presidium to work actively towards meeting all of the criteria listed in this document within six years of joining.

A group of tasters, comprising Slow Food and cheesemaking experts, select the best raw milk farmstead cheeses each year from among participating producers. These cheeses will become the ambassadors of the project, representing the Presidium in different events and serving as an example of high quality for American producers. The Presidium has organized educational exchanges for cheesemakers, as well as tastings and promotional events.”

US Presidia : American Raw Milk Cheeses : Slow Food USA.