It's a foodie article of faith that when it comes to younger cheeses, raw milk will always make a better cheese than pasteurized milk. To test that belief, I found a cheese-maker who agreed to prepare two pairs of camembert, using the same techniques and milk from the same cow: one would be made of raw and the other of pasteurized milk. After 30 days, I performed a taste test with foodies, chefs and some local cheese mongers to see if the differences were apparent; the results of the taste test can be heard on Worldview, along with some insights into why it's illegal to sell raw milk cheese aged under 30 days -- and what we're missing by not having young raw milk cheese commercially available in the United States.
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During the production of this piece, my friend Michael Gebert videotaped the underground cheese-making process, and it can be viewed here and on skyfullofbacon.com. Co-nominated for a James Beard Foundation multimedia award, Gebert's video blog documents the people and issues behind food in the Midwest.
Singer songwriter James Farrell composed this cheese-appropriate tune, "Choosing a Cheese," which closes the Worldview segment. Check it out.
Choosing a Cheese (final)