CORNERSTONE
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 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.
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Patrick Rance, Cheeses of the World
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