Have you ever wondered exactly why raw milk cheese is so important? Have you ever asked yourself why so many of the world’s most famous cheeses (Comté, Swiss Gruyère, Parmigiano-Reggiano, to name a few) are legally required to be made from raw milk? Raw Milk Cheese Appreciation Day is your chance to find out what makes these cheeses truly extraordinary. The Oldways Cheese Coalition and the Guilde Internationale des Fromagers are teaming up on Saturday, April 22, 2017, for a worldwide celebration of raw-milk cheese.
It has been famously said that raw-milk cheese is “one of the most beautiful and romantic links between human beings and the earth that we will ever know.”
Find Brindisa in the courtyard and ask Rupert about his raw cheeses, which are:
Besos – tiny young cheeses made with Friesen cows’ milk from Asturia
Cañarejal – silky, soft thistle rennet cheeses from Asaf sheep
La Retorta – assertive, yeasty thistle rennet cheese from Merino sheep
Mahon – a Menorcan Friesen cows’ milk cheese rubbed in olive oil here in Balham
Manchego Villarejo Semi Curado – herby, light and Delicious, made with the milk of Manchega sheep
Rosemary Villarejo – rubbed in lard and coated with rosemary a cured cheese made with the milk of Manchega sheep
Tresviso – an aged mountain blue made with the milk of rare breed Parda cows of the Picos de Europa.
