“Most of us in the U.S. have never and will never in our lives taste the fresh clean dairy flavor of milk the way it comes, unpasteurized and un-homogenized, straight from the cow. Not to
diminish the potential harm from any tainted product, but it’s hard to understand how here in the “land of the free” that raw milk (on which people survived for thousands of years) has stronger prohibitions against it, and is harder to buy, than guns.
So when a friend told me about a farmstead cheese-making class using milk supplied from the morning’s milking at Firesign Family Farm in Whitmore Lake, I was anxious to sign up.
Last Saturday, I walked in to take my place with a dozen people sitting around a huge wooden table…”
The rest of the story at Making cheese and self-sufficiency at Firesign Family Farm.