terroir | tribeca
Raw Milk Cheese* Appreciation Day
Saturday, April 21st, 2018
How does one make hay on
Raw Milk Cheese Appreciation Day?
Lordy, I think you have to eat some cheese or…
-go to the Melt Shop and enjoy a grilled cheese sandwich
-visit a local farm and thank the four-legged creatures
for the incredible products they produce
-visit Bernard Russi in Switzerland and have a raclette and a bottle of eau de vie
-petition the F.D.A. to allow for shorter ageing of raw milk cheeses
-go to Murray’s Cheese Shop at 264 Bleecker Street and taste ALL the raw milk cheeses…seriously, there might be over 100 of them! Ask for Connor and do not say I sent you.
-get on a direct flight to Paris, visit La Pointe du Grouin, and order a 21-day old Camembert
-go to your local church and finally confess to the priest
about your sordid night with a wheel of Vacherin Mont d’Or
-say hello to new partner / bon vivant / wine superstar, Pascaline Lepeltier, at Racines…
we know she knows a ton about grape juice
but she is also a Knight in the Sororal de Fromage.
What exactly is raw milk cheese?
Uhmmmm, it is a little gray here but generally a raw milk cheese (aka, unpasteurized)
references a cheese whose milk has not been raised above the temperature of the just milked milk (about 104°) before the curd has set
OR a cheese that has not seen a temperature above 160°.
For a raw milk cheese to be sold in the U.S., it must be aged for at least 60 days (at a temperature no less than 35°). Just to be clear about this time frame for supposedly making the cheese safe to consume, it was passed in 1949,
without scientific back-up and is absolutely arbitrary.
And so, what then is a pasteurized cheese?
Simply put, a cheese with milk that has been heat treated at 161° for 15 seconds
(or 145° for 30 minutes)
is defined as a pasteurized cheese. This process is utilized to kill potentially harmful bacteria. And on industrial farms, we absolutely want / demand pasteurization.