Ending the War on Artisan Cheese: The Inside Story of Government Overreach and the Struggle to Save Traditional Raw Milk Cheesemakers

A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking.

Raw milk cheese—cheese made from unpasteurized milk—is an expansive category that includes some of Europe’s most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning art...