[Cheese] Using raw milk

[Jack Schmidling]

Barbara Cornelius wrote:

> I'm interested in making brie and camembert with this milk, but I'm not
> sure exactly how to go about it, since all the directions I find for
> making this cheese at home start with 'pasteurize the milk first......

If home cheese making suppliers and publishers had to rely on those with 
access to fresh milk, it would be a limited market indeed.  You are most 
fortunate and Jersey at that.  Do nothing to it... just make cheese.

If you are not comfortable with the risk factor, only make hard cheeses 
and age them for 6 months before eating.  You might want to pasteurize 
it for cottage and other fresh cheeses.

If you know the source, base your judgment on the health of the family 
you are buying it from.

js

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