Free Shipping on Orders Over $ 100 *
Customer Service|Privacy insurance
Enter your email to sign up for our newsletter and save 25% on your next order
The Inside Story of Government Overreach and the Struggle to Save Traditional Raw Milk Cheesemakers
Catherine Donnelly
Paperback
$ 24.95
A prominent solid food scientist support the use of bleak milk in traditional artisan cheesemaking .
bare-ass milk cheese — tall mallow made from unpasteurized Milk River — is an expansive class that include some of Europe ’s most beloved traditional styles : Parmigiano Reggiano , Gruyère , and Comté , to name a few . In the United States , raw milk cheese form the backbone of the renascent artisan cheese industry , as consumer call for local , traditionally farm , and high - quality food . Internationally award - winning artisan cheeses like Bayley Hazen Blue ( Jasper Hill , VT ) would have been inconceivable just forty years ago when American cheese mean Kraft Singles .
unluckily the artisan cheese diligence face an experiential regulative threat . Over the past thirty years the US Food and Drug Administration ( FDA ) has edged toward an outright ban on raw milk cheeses . Their assault on traditional cheesemaking choke beyond a debate about sensitive milk safety ; the FDA has also attempted to cast out the use of wooden boards , the use of ash in tall mallow mature , and has set stringent microbiological criterion that many artisan cheese can not meet . The David versus Goliath being of small producers press crush regulations is true in piece of Europe as well , where darling creamery are going belly - up or being buy out because they ca n’t follow with EU wellness ordinance . century - old cheeseflower styles like Fourme d’Ambert and Cantal are nearing extermination , precede Prince Charles to decry the “ bacteriological correctness ” of European regulators .
The filthy secret is thatListeriaand other bacterial eruption go on in pasteurised cheeses more often than in natural Milk River tall mallow , and traditional processes like ash tree - ripening have been proven safe . InEnding the War on Artisan Cheese , Dr. Catherine Donnelly forcefully defends traditional cheesemaking , while exposing government action in the United States and abroad designed to take away nutrient option under the put on pretence of food guard . This ledger is basically about where and how our intellectual nourishment is produced , the values we place on methods of solid food product , and how the roles of tradition , heritage , and quality often dispute with advertizement , politics , and net profit in influencing our intellectual nourishment choices .
Reviews & Praise
© 2025 Rizzoli International Publications Inc. All Rights Reserved .
Rizzoli International Publications300 Park Avenue South , 4th FloorNew York , NY 10010United States
There are items in your basket which are ready to ship.
You ’ll need to checkout before adding this pre - order item to your basket .
