One can hope we are moving more and more towards raw milk cheeses as commonplace. -Chris
Gone are the glory days of neon orange processed cheese. Instead, consumers are more widely welcoming artisan cheeses — cheeses that focus on taste and the individual attention of a skilled craftsperson. Raw milk cheese, a specialized segment of artisan cheese made from unpasteurized milk, has been trickling into more retailers’ dairy offerings.
Raw milk cheese devotees say raw milk cheeses have a distinct richness and complex flavor; however, after several high-profile recalls, the category has faced increased observation by the U.S. Food and Drug Administration.
Whole Foods posts raw milk cheese information on the cheese counter.Although widely available in natural food stores and farmers’ markets, raw milk cheeses can be found in a growing number of high-end supermarkets with comprehensive cheese cases, such as Trader Joe’s, Whole Foods Market (left) and Dorothy Lane Market.
Beecher’s Handmade Cheese, with a two retail stores in Seattle and New York, started making raw milk cheeses after its pasteurizer was down for a day, Beecher’s owner and founder Kurt Beecher Dammeier told SN.
“Then, people liked it, and it became an interesting conversation [about the differences between the cheeses], so we continued on doing that.”