Raw Milk Cheeses- Who knew?
Well, we knew! (But that's not fair, because we sell cheese for a living, and make a point of knowing these things...).
Since 1949, the FDA has controlled and supervised the sale of raw milk and raw milk cheese. They have determined that, in order to protect consumers from "harmful pathogens," such cheeses should be stored and aged away from consumption for a minimum of 60 days at 35 degrees Fahrenheit which allows the natural acids and salts to preside and prevents the "critters" from growing. That sounds okay to me.
Many cheese lovers do feel that there are health benefits of raw milk and raw milk cheeses and believe that they just taste better, too! When doing some research for this article, I came upon the "Choice of Cheese Coalition." Now, that's a group I can heartily support, and now! Back in 1999, there were rumblings about the "G-Men" getting further involved in the restriction of raw milk cheeses, and those who differ (and there appears to be many) formed the Choice of Cheese Coalition. Right on! These fine folks have been able to pursuade "decision makers" that the way raw milk cheese is being made and marketed is just fine. (You can join the Choice of Cheese Coalition on Facebook, as I have now done.)
When doing a little "digging" (meaning; ask Jane, knower of all things fromage), I learned that we actually have quite a few raw milk cheeses! Some are obvious, as we package them ourselves and designate "RAW" right on the label. These include smoked cheddar, sharp cheddar, medium cheddar, goat's milk cheddar, and Monterey jack. Look for these raw milk cheeses on the bottom shelf of the self-serve cheese case, past the Espresso Bar. They're generally cut in half-pound pieces.
As for the raw offerings in "Cheese Island," (where we can offer you a sample, and then slice off what you would like), here's the lowdown:
Woodstock Farm (also organic!) - Jack-Style, Sharp Cheddar, and Mild Cheddar
Fiscalini (Sounds Italian, but from California, just like Robert Mondavi and Carly Fiorina) - San Joaquin Gold and Aged Cheddar
Life in Provence (yes, France) - Roquefort
Societe (also from Roquefort, France) - In my humble, but well fed opinion, this is the authentic, be-all, end-all, best bleu cheese out there.
Organic Valley - From the domestic dairy Mecca of Wisconsin (Yay- Packers!) hails the admirable operation known as Organic Valley. Since 1988, these folks have been supplying us with so many wonderful cheeses, including raw milk goodies! They send to us the Raw Jack, Raw Mild Cheddar, and Raw Sharp Cheddar. Everything Organic Valley puts their mind to, they do quite well, including the kid-popular cheese sticks! (Look for the skateboarding worm on the package- that's hard to miss).
Zamorano - From the scruffy little "Churras" - sheep that the Spaniards warn you to "never mix your Churras with your Merrinos" (which are prized for their handsome wool production) comes the milk for this harder textured, nutty, and just a bit sweet delicacy. From the region of Zamora, traditionally rubbed in olive oil to give it just a little bit of a hue. Small, about one-third pound chunks located next to our Manchego selection.
Unrelated, but Very Good Cheese News!
Ballard's Dairy has received the 2010 Governor's Award for Marketing and Innovation! How impressive is that!? Quite, I would say, especially when you consider that their "competition" includes businesses like HP, Micron, Simplot and Guido's Pizza! They are just way too humble to say anything themselves about this type of award, so let us be the "trumpeter" of such achievement. Way to go, Ballard Family!
Great article. Thanks for the raw cheese list and a great selection. I will pass it along to my clients. Thanks, Jenny Calla.
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