There is a growing movement to appreciate and protect artisan cheese heritage, against the pressure to industrialise, and the foisting of restrictive food safety regulations ill-suited to the needs, and conditions of small-scale dairy producers.
Old Hall Farm is a micro dairy of Jersey cows that started selling raw milk in May 2017. The Mayhews saw it as an opportunity to diversify. They are now selling milk at the farm gate and at the farmers market.
The Ethical Farming Conference was recently held and we are sharing this information because there is great demand for resources on the subject of ethical farming, its definitions and how that relates to animal welfare.
We have a farming and economic revolution on the way, and most raw milk supporters don’t even know that they have something to be excited about. Many people feeling quite depressed about our food supply, farming systems etc.
We are approaching the midpoint of #FebruDairy 2019. Social media is a powerful social indicator of what people feel passionate about. Some dairy stories are going viral so far, and with reason.
Australian food authorities announced strict new import controls on all imported raw milk cheese, and the only one 'officially' recognised as permitted for sale seem to be Roquefort.
Raw Milk Cheese Appreciation Day has become a much loved annual event world-wide sharing unique flavour, 'terroir', and traditional cheesemaking practises. Find out where you can participate and become a turophile (cheese lover).
The community around the Adirondacks are at the edge of this wave of really smart entrepreneurial, creative young farmers who are coming into farming at a time when it seems like most are exiting it.
The Microbiology of Raw Milk demonstrates that traditional cheesemaking methods with natural microbial diversity are indeed much safer. Rather than subverting modern food safety targets, this approach may actually help cheese producers to achieve them.