The battle between raw milk artisan cheesemakers, the FDA and the USDA has made headlines once again this week after possible contamination was suspected at two dairies, Missouri’s Morningland Dairy and Estrella Family Creamery of Montesano, Wash. Concern over the possible presence of Salmonella, E. coli and Listeria resulted in the recall of all cheeses produced with milk from these dairies.
Unfortunate incidents like this tend to fuel the debate between pasteurized and raw milk cheesemakers with both sides touting the benefits and pitfalls of the other. For those on the side of raw milk cheeses, the argument is taste and purity. For those on the side of pasteurization, quality control is key. Passion and condemnation runs high on both sides of the cheese wheel.
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