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In 2015, the Oldways Cheese Coalition created International Raw Milk Cheese Appreciation Day to honor and celebrate the diversity and deliciousness of raw milk cheeses. This year, #RawCheeseDay falls on Saturday October 16. There are many ways to celebrate, such as visiting a cheese counter, sharing your favorite raw milk cheeses using the hashtag #RawCheeseDay, trying a new cheese, or entering Oldways Cheese Coalition's International Raw Milk Appreciation Day giveaway!
Raw milk cheese is cheese that is made from unpasteurized milk and tend to have more complexity of flavor than cheeses made with pasteurized milk. This is because pasteurization of milk removes bacteria that contribute to cheese's character and flavor. In the United States, a raw milk cheese must be aged for at least 60 days at at least 35˚F before it can be sold. After 60 days, the acids and salts in raw milk cheese naturally cease growth of harmful bacteria such as listeria, salmonella and E. coli.
Raw milk cheeses are misunderstood and its regulation and safety has remained a controversial topic for much of the last century. Many fear that because raw milk cheese is made with milk that has not been heat treated to remove bacteria, that it is dangerous to eat. According to Oldways Cheese Coalition, "The quality of the ingredients, the extreme care taken by producers, and the natural cheese aging process ensure that raw milk cheeses are a safe choice. Their producers represent years, even decades, of knowledge and thoughtful cheese-making." Not only is raw-milk cheese safe to eat when produced according to established protocols, but it also brings healthy bacteria to your gut that aids in digestion.
No better way to show your appreciation to raw milk cheeses than by trying one for yourself! Here's some suggestions:
Artikaas's young and creamy Raw Milk Gouda mixed with North African spice blend Ras El Hanout that contains turmeric, cumin, cinnamon, coriander, ginger, nutmeg, cayenne, green cardamom, allspice and more. The addition of this warm and toasty spice blend makes Hay There with Ras El Hanout the perfect cheese for your fall recipes and cheese boards. This one-of-a-kind Gouda is best paired with a Pinot Noir that has cranberry notes or a similar fruity red wine. Buy it from iGourmet.
Grafton's Clothbound Cheddar is made with raw cow's milk and is cave-aged for 6-8 months in cheese cloth. Leaving the cheese cloth in tact during aging allows the cheese to take on more complex flavors and develop a firm and crumbly yet creamy texture. Clothbound Cheddar has grassy, nutty and buttery notes with some accents of zesty lemon. Its grey rind has earthy, mushroom-y aromas. Pair this cheddar with Pinot Noir, Chablis, off-dry Riesling, and off-dry ciders. All Grafton cheeses are made with fresh, local unpasteurized milk that is delivered to the dairy every day. You can purchase Grafton Clothbound Cheddar from Dakin Farm.
The idea for this bright-orange cheese came during the FDA Ban on French Mimolette in 2013. This raw milk, American made Mimolette-style cheese is creamy yet crunchy with nutty notes of butterscotch and caramel and a slight sharpness. It is aged for at least 9 months in 5 Spoke Creamery's underground caves. Its nutty flavors and firm, crumbly texture become more pronounced the longer that it matures. Try Harvest Moon with slightly acidic fruity Chianti, Sangiovese, Stouts or Bourbons with a hint of sweetness. 5 Spoke cheeses are crafted from raw milk from cows that are pastured and free to roam. The grasses, herbs, flowers and weeds on which the cows graze gives the final cheeses a unique depth of flavor. 18-month aged Harvest Moon is available for purchase from Murray's Cheese.
This raw milk blue has a slightly pungent aroma with earthy, mushroomy flavors and a mild, salty finish with hints of cocoa. Asher Blue is a great cheese for those becoming acquainted with blue cheeses, as it has a great blue kick that isn't too strong and overwhelming. It has a creamy, crumbly texture and a grey/brown natural rind. During production, mold spores are added and then the wheel is pierced 50 times on each side to allow the mold to travel into the interior. Asher Blue is best enjoyed with Port, Sauternes, Sherry or dark ales. Purchase Asher Blue here!
Whitney is a raw cow's milk cheese that is inspired by traditional European mountain cheeses. The raw cow's milk is collected from Jasper Hill's own cows. It was named after Jasper Hill's longest-standing employee, Tim Whitney. During production, whey is rinsed from the curds, creating a cheese with a supple, soft and meltable texture. Whitney's taste ranges from lightly floral and fruity to savory and nutty. During the aging process, the rind is rubbed with naturally-cultured brine and spent yeast from a local winery. This process imparts a fruity funk to the cheese. Enjoy Whitney alongside cornichons, bresaola and acidic white wines.
Oregonzola is made with Certified Organic Raw Cow’s Milk, sourced 100% from Rogue Creamery's dairy farm in Grants Pass, OR. Rogue Creamery states that "[Oregonzola's] mild, savory flavors and a soft-yet-crumbly texture are reminiscent of classic Gorgonzola, while hints of malted grains and sweet cream set it apart as distinctively 'Rogue.'” Cave aged for at least 90 days, this cheese has a moderate blue tang with notes of sweet cream, hay, and fruit. Enjoy Oregonzola with proscuitto, figs, and pears. As far as wines, stick with earthy reds like Syrah or French Burgundy. You can get your hands on Oregonzola by purchasing it directly from Rogue Creamery.