Celebrating A Controversial Kind Of Cheesemaking

By Worldview
Cheese rounds cure in the aging room at Chapel’s Country Creamery in Easton, MD.
Cheese rounds cure in the aging room at Chapel’s Country Creamery in Easton, MD. U.S. Department of Agriculture, Bob Nichols / Flickr
Cheese rounds cure in the aging room at Chapel’s Country Creamery in Easton, MD.
Cheese rounds cure in the aging room at Chapel’s Country Creamery in Easton, MD. U.S. Department of Agriculture, Bob Nichols / Flickr

Celebrating A Controversial Kind Of Cheesemaking

By Worldview
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In recent years, US regulators have scuffled with cheeselovers over traditional raw milk cheese preparations. A 2014 fight over wood aging boards threatened US access to some of Europe’s most celebrated raw milk cheeses. 

The American Cheese Society has been at the forefront of defending this kind of cheesemaking. And so it was a robust supporter of last weekends’ “Raw Milk Cheese Appreciation Day.” (Yes, it’s a real thing.)

Glen Ellyn cheese shop Marche will extend that celebration with a raw milk cheese smack down this week to support nonprofit cheese education. We catch up on all things cheesy with Marche General Manager Daniel Sirko.