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Article: MAKERS OF RAW MILK CHEESE PROMOTE SAFETY.(METRO)
- Article from:
- The Capital Times
- Article date:
- March 1, 2008
CopyrightCOPYRIGHT 2008 Capital Newspapers. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: LISA RATHKE Associated Press
GREENSBORO, VT. -- The path from cow to cheese is short at Jasper Hill Farm.
So short, in fact, that the first gallons of warm, fresh milk already are being curdled into cheese before the last of the small herd of Ayrshire cows has even been milked.
It's that raw, unpasteurized milk that gives the cheesemaker's Constant Bliss and other cheeses their distinctive earthy flavors, flavors that like other farmstead cheeses vary as the seasons change the cows' diets.
But that same milk also could put these cheeses in jeopardy.
Concerns about the safety of some soft cheeses, including those made ...