[Cheese] Using raw milk

[Barbara Cornelius]

Jack - thanks for your reply! I'm glad to hear that I don't need to do
anything special with the milk -- "just make cheese." I've experienced
raw-milk camembert only once, in England. If I want some here in the US,
I know I'll have to make my own.

I'm completely comfortable with the cleanliness of this milk; the farm
that sells it maintains strict standards, and are totally transparent
with their methods. I am very lucky indeed to have them close by. They
treat their cows like family members, albeit family members with names
like Latte and Au Lait. Miss Honey apparently was being 'immature'
during the milking process, so they sent her out to run around with the
beef herd for a season. I don't know if it was as a threat, or just to
let her grow up a bit... >:)

Now, I wonder if the farmer will give me a volume discount!! 

Thx again - 
Barbara 

> 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.
>