Thank you, cheese fans, for keeping the faith. You get it. You haven’t abandoned raw-milk cheeses despite the recent tragic incident traced to Vulto Creamery. Raw-milk cheesemakers like John Shuman at Cascadia Creamery feared a sales plunge, but it hasn’t materialized. You didn’t panic. Reassured, Shuman has resumed production of Sawtooth (above) after a self-imposed pause. That has to be a relief for this small family business and it’s welcome news for us. When a cheese this good is a casualty, everyone loses.
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Raw-milk gems: Parmigiano-Reggiano and Cabricharme
Spinach. Melons. Burgers. Chicken. Eggs. Peanuts. Is anything safe to eat any more? All of these foods (and others) have been implicated in outbreaks of food-borne illness. Recently, a domestic raw-milk cheese joined the list. Authorities say it sickened six people, two of whom died. That’s tragic—no other word for it. But should you cross raw-milk cheese off your shopping list?
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