Slow Food South Texas launches its blog with a post from guest blogger Iris Gonzalez, a member of SFST. Iris is keenly interested in helping readers “Meet the Producer” in this first of a series of articles focusing on individuals preserving artisanal methods for making Slow Food.
We start with aged raw milk cheeses in San Antonio from River Whey Creamery.
By Iris Gonzalez
While aged raw milk cheeses are widespread in Europe—think French cheeses aged in caves—the U.S. FDA restricts cheeses made domestically with raw or unpasteurized milk. No U.S. raw milk cheese can be sold unless they are aged longer than 60 days, so you won’t find an American Brie or Camembert-style “young” cheese. Instead, U.S. cheese producers age their raw milk cheeses longer, creating intense flavors from unheated milk and cheese cultures flourishing under controlled aging conditions. Raw milk cheese producers work under fastidious conditions to produce a wide range of full-bodied aged cheeses—producers like artisan cheese maker Susan Rigg at River Whey Creamery.
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