Raw milk cheeses are known to be softer and more aromatic than many of the other
types of cheeses out there. That is because of the intact microbiology that not only adds to the
flavor but makes the cheese healthier and safer than pasteurized milk cheese. This is
something that French cheese makers have known for centuries. French scientists promote the
idea that protecting the biodiversity of raw milk microbes can make the cheese safer! Recently
the Anglophone world has begun to take the French Cheesemaking Government Guidelines
and translate them into English.
“One European Society of Cardiology study showed that consumption of cheese lowered
mortality risk by 8 percent, and a new study of middle-aged, overweight Irish adults
published in the American Journal of Clinical Nutrition showed that eating full-fat cheddar
cheese may even reduce cholesterol, as compared with reduced-fat cheese or butter
(Monaco, 2019).”
Here at Wilson Ranch, we have tried many different raw milk recipes, each with an individual
taste. Most of our favorites are the “quick” cheeses, mainly because we don’t have the patience
to wait 60 days or more for some other artisan cheese recipes. For example, the cheese curds
we made are my favorite because they are so easy and can be flavored. It only takes 3 hours or
so, and they are finished! We have added ranch, buffalo, and garlic flavoring to our cheese
curds, which are lovely! Some other quick cheese favorites are cottage cheese, mozzarella, and
queso fresco, to name a few. So come get some wonderful raw milk and try your hand at
making raw milk cheese.
Reference:
Monaco, E. (2019, May 18). France is obsessed with raw milk cheese, so why is French
milk shelf ... Organic Authority. from https://www.organicauthority.com/buzz-news/france-is-
obsessed-with-raw-milk-cheese-so-why-is-french-milk-shelf-stable
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