We’ll celebrate traditional methods in this tasting devoted to cheeses made with unpasteurized milk. For some classic cheeses, raw milk is required. For others, it’s the cheesemaker’s preference. Just in time for Raw-Milk Cheese Appreciation Day on April 15, I’ll introduce you to some of the stars of the realm, which continues to be under regulatory threat.
Janet Fletcher is an award-winning food writer, publisher of the Planet Cheese blog and author of three books on cheese (Cheese & Wine, Cheese & Beer, and The Cheese Course), and she wants to introduce you to some of the cheeses she loves the best.
