The Udder Truth

Today's Salon.com has a thoughtful and balanced article about the benefits and the dangers of consuming raw milk. The only downside to the article is that it doesn't explore the benefits of using raw milk for cheese production. While the case can definitely made that drinking raw milk is a somewhat dangerous proposition, eating raw milk cheeses that are made in clean environments under strict practices is considered safe[1]. In an age where eating spinach is more dangerous than eating cheese, journalists would do well to investigate issues of food safety much more deeply, and bring out exactly what foods are safe to eat and why.

Link to the full article from Salon.com

[1] See Chapter 9, "The Pasteurization Dilemma" in Paul Kindstedt's American Farmstead Cheese, Chelsea Green Publishing, 2005