Get Your Raw on: Raw Milk Cheese Appreciation Day Guide & Haiku
Clockwise from left- scooping curds at Stichelton in Nottingham, Estero Gold, Berkswell, Comté, Gypsy Rose
In the name of everything holy and blessed with delicious mircoflora, Happy Raw Milk Cheese Day! (Almost) In case you were sitting at home this month, perhaps on the couch, perhaps while soaking in a bubble bath with a glass of sparkling wine, thinking how wonderful it would be if you could celebrate the glory of raw milk cheese like Bleating Heart's Sherpardista, Parmigiano-Reggiano, or Bleu Mont Cheddar with other people across the world, your time is here. Your day has come.
This Saturday is for you, raw milk cheese lovers.
Launched by the Oldways Cheese Coalition, Raw Milk Cheese Day is exactly what it sounds. A day to eat, and write poems about raw milk cheese.
Rush Creek, the raw creamy one that cheesemaker Andy Hatch stopped making in 2014 because of FDA scrutiny. It is now back to business.
This post is an ode to raw milk cheese.
First, a haiku.
Raw safe sweet white milk.
Straight from teat, then cooled, fast
Makes happy cheese now
5 Raw Milk Cheeses to Explore Now
Sometimes it's tricky to determine which cheeses are raw if the shop you frequent is busy and you want to just grab and go. Other times you just fancy a little more raw milk cheese inspiration in your life. Whatever the reason, the following are some of my favorite cheeses that I've adored for some time, or with which I've recently fell in love. Most are local.
Pepato, photo courtesy of Bellwether Farms
Comtés of different years and province at a Jura shop
Gypsy Rose's Aged Cheese: Pictured at top, Gypsy Rose is made by two former lawyers who relocated to Petaluma and grew some goats, then made some cheese. Bright, mainly washed rinds, and as friendly as the couple that makes them.
Bellwether Farms San Andreas or Pepato: Made by California's third certified sheep's milk dairy, Bellwether makes the best pecorino style cheese I've tried in the country.
Comté: I write a lot about Comté here because, Comté, but if you don't know about this wonderful Jura cheese of the French Rhone-Alp mountains, pick up a wedge and prepare to swoon. Melts dreamily.
Spring Brook Ashlyn : We can't get real Morbier in the states because of FDA raw milk importing rules, so Spring Brook Farms went and made their own. From the slim ash vein running through its center to the velvety texture, Ashlyn is spot on delicious.
Any of Twig Farm's beautiful cheeses: Made with the milk of the goats on their own farm and sometimes from their neighbor's Jersey's, Twig Farm makes tommes that blow the socks off even the Frenchiest of French cheese lover.
How can I celebrate Raw Milk Cheese Appreciation Day?
So glad you asked!
Go to your favorite cheese shop near you. If they aren't promoting raw milk cheeses this Saturday, gently rap them on the knuckles. Many are holding events. Then, buy raw milk cheese!
Have a raw milk cheese and wine-cocktail-beer party. Have people bring a wedge and a bottle.
For those that are inclined to cook, throw a fondue party made with raw beauties like Beaufort, Comté, or Reading Raclette (key party portion optional).
Make your own raw milk cheese! Ricotta is simple, and a lovely dinner party dish baked, then drizzled with olive oil.
Take tons of pics and hashtag them #rawmilkcheese to virtually party with other raw lovers.