Tag Archive | Raw Milk
Vincent Minoux, le fromager au fond de la vallée
As always, I recommend Google Translate ;) Sanctifié de son vivant ! La tomme « Père-Vincent », qu’il a lancée l’année dernière, est pour Vincent Minoux, producteur fermier alsacien très attaché aux produits au lait cru, une forme de consécration sur le chemin initié à la toute fin du siècle dernier, à la gloire des fromages. C’était […]
Is Raw Milk Cheese as Dangerous as the FDA Suggests?
My answer? No. “Cheese lovers, brace yourselves: The U.S. Food & Drug Administration may be trying to get between you and your beloved camembert. Why? Well, if that gooey, delicious mound of bliss you just slathered on a piece of warm, crusty bread happened to get its start in a batch of raw milk, your […]
Alpine Renegade
Last October, Bleu Mont Dairy’s Two-Year Cheddar was featured as part of American Cheese Month. In my mind, it is quite possibly one of the best cloth-bound cheddars currently made in the US. Today another from Wisconsin’s “mad scientist” of cheese Willi Lehner, his unusual “Alpine Renegade”. Made from milk from Uplands Cheese in Wisconsin […]
Pholia Farm’s Hillis Peak
This past weekend I reviewed Pholia’s Covered Bridge, a tasty, washed-curd (beer!) goat cheese. Here I give you their Hillis Peak, another washed-curd, rubbed-rind goat cheese named after the mountain lying just east of Pholia Farm near Rogue, Oregon. If you didn’t know better, you might think this was a Basque cheese. The impression in […]
Pholia Farm’s Covered Bridge
Three weeks ago I gave you the link to Pholia Farm’s Goat Cam where you can see all the little kids gamboling. This week we take a look at two of their cheeses, starting with Covered Bridge. Gianaclis and Vern Caldwell’s Pholia Farm, a goat dairy and small farmstead cheesemaking operation is located about ten […]
Award-winning cheese maker hopes to open facilities in Thorp, WI
Go Marieke! Hope the vote goes your way. You can read past WitR reviews of Marieke’s Gouda’s here & here. THORP — After six years of operating Holland’s Family Cheese at a dairy southeast of Thorp, an acclaimed award-winning cheese maker plans to move into a new facility within Thorp’s city limits this year. “We’ll […]
Mont d’Or | David Lebovitz
David provides us with a little cheese porn in the form of one of the most decadent of cheeses. Drool on: ““Goopy” isn’t a word used too often when writing about food. Am not sure why, but perhaps because there aren’t a lot of things that are goopy, that you actually want to eat. Mont […]
Wisconsin’s raw-milk cheese-makers question need for more FDA regulation
“The risk of a dangerous and sometimes fatal infection from soft-ripened cheeses made from raw milk is up to 160 times higher than that from soft-ripened cheeses made from pasteurized milk, according to a new Food and Drug Administration study. Tougher regulations on popular raw-milk cheeses could come as a result of the report. The […]
Safety Concerns Threaten Growing Market For Raw Milk Cheese | KUNC
“Some consumers consider raw milk cheese more nutritious because pasteurization hasn’t killed living beneficial organisms in the milk. But not pasteurizing milk can also allow harmful bacteria to live. Raw milk cheese — which is made from unpasteurized milk — has gathered a small but fervent following for its taste, nutritional benefits and freshness. But […]
