natural cheese
- asks & addresses questions of ethics, authenticity, and farming
- allows for the preservation of
- traditional Methods & Techniques
- diversity of Cheesemaking microbes,
- Native Pastures
- Heritage breeds
- Asks What Cheese is best Suited to that milk and those starters
- Sets Cheeses, Makers, & Farmers apart, So they might survive, and perhaps thrive
- A chance to Taste the sublime
These are the foundations of quality and natural local variety in cheese: organically- farmed permanent grassland grazed by traditional dairy breeds (in winter, hay, not silage as food): strict hygiene in milking-parlour and dairy (exclusion of any milk given by cows under antibiotics or suspected of mastitis); traditional cheesemaking methods using raw milk, and paying constant attention to acidity. Dr. Davis recommends locally-made starters, or for the best cheese of all... natural souring of the milk with no starter. This, I can promise you from rich experience, is the path to cheeses of incomparable aroma, flavour, and succulence.
Patrick Rance, Cheeses of the World
Patrick Rance, Cheeses of the World