In praise of raw-milk cheese

Gort's Gouda Cheese Farm produces a wonderful variety of cheeses, many of them goudas, some of them made with raw milk.
Gort’s Gouda Cheese Farm produces a wonderful variety of cheeses, many of them goudas, some of them made with raw milk.

At the end of the day, we all have the responsibility to think about risk, and to manage it as we see fit (what we eat and drink). While it is simply not feasible to eliminate all food pathogens, it is possible to destroy a food culture, a way of life, and a delicious product, in a rush to placate all and sundry. Accidents will happen, even with right-thinking people doing their best to be safe. I am comfortable with that reality. If you’re not, don’t eat the cheese.

—Liane Faulder

Read more by Liane Faulder of the Edmonton Journal by clicking here. She captures perfectly our thinking on raw-milk cheese in light of the E. coli outbreak at Gort’s Gouda Cheese Farm in Salmon Arm, B.C.

What are your thoughts on raw-milk cheese? Do you enjoy it? Do you avoid it?

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