Learn To Make Cheese

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.

Great news for New Zealand cheesemakers!  Soon, they will no longer be required to pasteurize the milk used for cheese.  As you probably know, the heating of milk to high temperatures during pasteurization destroys enzymes that contribute to the complex flavors of cheese.

Cheesemakers are still unsure what the costs of compliance will be, but it is a great step for artisanal cheesemakers.  They’ll be able to produce cheeses that are not only safe, but incredibly flavorful and world-reknowned.

“Cheeses made with raw milk are currently limited to a small range of imported products. The change means local producers will be able to make such cheese for domestic and export sales. Raw milk products have to meet food safety standards and aren’t suitable for at-risk people such as pregnant women, young children and the elderly, Wilkinson said.

“This is about levelling the playing field and recognising we have some incredibly passionate cheesemakers in New Zealand who could produce raw milk cheeses to rival the best in Europe,” said Minister for Food Safety Kate Wilkinson, in a statement.”

Scoop: NZ cheese makers can use raw milk, await costs.