Friday, June 18, 2010  Attention Raw Foodies!  Raw Milk and
Vegetable Rennet = Raw Cheese  Recently, in one of our small
staff meetings, we began discussing the virtues of raw food. 
For those of us who make cheese, it seemed obvious that most of
our cheeses fit the criterion of "raw food."  Yet, there is very
little mention of this in the raw food literature.  There are,
of course, many recipes online for "cheeses" made with nuts and
seeds.  While we recognize that these are good, healthy foods,
we're not sure they satisfy the urge for a rich, complex aged
cheese or a tangy, fresh goat's milk cheese.  Of course, the
source for your own raw cheese is raw milk from grass-fed cows,
goats or sheep.  Here in Massachusetts, we can buy raw milk from
licensed farms.  However, we do realize that many of you
cannot.  If you are wondering where you can buy it, has the most
extensive listing.  (Our Good Milk List also includes places
that sell both raw and low-temp pasteurized milk.)  Vegetable
rennet (microbial) is als