Cheese and Biodiversity – On the War Against Bacteria

Raw milk is a food full of life, with microorganisms that give diverse characteristics to each cheese, and preserve its nutritional value. When milk is pasteurized, the applied heat kills the microorganisms, reduces the vitamins and proteins as well—killing the life in it.

The Secret Ingredient: Selected Starters

Have you noticed how cheeses tend to be more and more similar these days? What’s going on? We protected raw milk, local breeds, traditional techniques, out-grazing… What did we miss?

Dutch Rare Cattle Breeds Threatened By Phosphate Laws

In the Netherlands, phosphate restrictions mean farmers may abandon rarer, less productive breeds. Phosphate production is an issue that the European Union takes very seriously, imposing national quotas on Member States that are met with penalties should they exceed them.

Raw Milk Cheese Appreciation Day

Cheesemaking is a truly ancient pastime, predating recorded history. And for the vast majority of that time, all cheese was made using raw milk. With the invention of pasteurization during food’s “industrial revolution” and the subsequent commodification of food as a mass-produced good, raw milk consumption went into steep decline…

Artisanal Cheesemaking in Europe

That hygiene rules for artisanal produce are inadequate is almost unanimously agreed upon. When it comes to milk, the damage done to traditional food heritage has been critical.