I hope to open a raw milk dairy specializing in old recipes that may otherwise may become lost. At one time all cheeses where raw milk and pasteurization had not been required. The milk from animals that are pastured and maintained on fields and subsistence that are the natural requirements need no pasteurization. In fact, this process kills valuable nutrients that pass from grazing herds to milk to cheese. In addition, this is exactly the nuances that make some cheese exceptional. And I think that is worth saving!
No comments:
Post a Comment