Tomorrow, Saturday, October 16 is International Raw Milk Cheese Appreciation Day! This worldwide event, created by Oldways Cheese Coalition to bring awareness to raw milk cheesemaking, highlights the “diversity and deliciousness of cheeses made with raw milk.”
We are big champions of raw milk cheeses here. Our producers that choose to work with raw milk step up to the challenge, as using raw milk can sometimes produce less consistent results. But their skill and the resulting flavors and textures of their cheeses prove that it’s worth doing. Support raw milk cheesemakers abroad and locally by picking up a wedge.
A few suggestions: El Abuelo Ruperto: Raw sheep’s milk cheese that is earthy with notes of wild mushroom and pineapple. From Murcia, Spain
Raschera: Semi-soft raw cow’s milk cheese that is smooth and buttery. We also have a seasonal Alpeggio version. From Piemonte, Italy
Ibores: Raw goat’s milk cheese rubbed in smoky Pimenton de la Vera. Walks the fine line between moist and dry, with a fruity bite and mellow nuttiness. From Extremadura, Spain
Serra da Estrela: Creamy raw sheep’s milk cheese that is pungent and intense with a buttery, oozing softness. From Beira Alta, Portugal
Zamorano: Raw sheep’s milk cheese aged 6 months that is deliciously sweet and nutty. From Castilla y León, Spain
On Saturday 10/16 at 2 pm EST, join us on Oldways Cheese’s Instagram (@oldwayscheese) for an Instagram Live chat with Michele Buster all about raw milk cheese.
