The trend line for American raw-milk cheese is not what I wish it were. Over the past few years, we’ve seen a decline in the number of creameries producing cheese from unpasteurized milk, according to member surveys commissioned by the American Cheese Society. Cascadia Creamery’s Glacier Blue (above) remains among those cheeses made the traditional way, with milk at the temperature it comes from the animal. But the niche is shrinking.