Everyone I talk to seems at loose ends right now. What’s the right thing to think, say, feel, do when your country is experiencing an emotional earthquake? Cheese seems trivial, perhaps, but to dairy farmers and cheesemakers it is not. It’s a livelihood. It’s the future for their land, their livestock, their families.
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Always Raw: (clockwise from top) 5 Spoke Tumbleweed; Meadow Creek Grayson; Matos St. George; Grafton Village 2-Year Cheddar
Aged cheeses made with raw milk are dwindling in number, in part because FDA scrutiny makes the future uncertain for cheesemakers who choose to work in this traditional way. Even so, some persist. I’ve asked several leading cheesemakers who work exclusively with raw milk to tell us why they bother.
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