Category: Uncategorized
 
  •  

Rumblings from Washington have had local dairy farmers and artisanal cheesemakers a little nervous this month as the beltway buzz warned of a ban on raw milk.  Why would that be bad?  Raw (unpasteurized) milk is critical if you want good cheese.  Cheesemakers and lovers  everywhere swear that pasteurization destroys enzymes that add distinctive flavors and character notes, and adversely affects the natural creamy texture of a fine fromage.  The Atlantic examines the issue from the perspective of Consider Bardwell Farm, a Vermont dairy farm whose cheesemaking crew who are regulars at the Carroll Gardens, Cortelyou, and Greenpoint-McCarren  Greenmarkets.

This entry was posted in Uncategorized and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>