I know some local farmer markets who sell real raw milk cheese, but it's pretty steep. Out of our price range. So I thought I would look online to see if I could get it for a better price right from the farmer themselves instead of the middle-man market I found them at. In the midst of my search, I came across another cheese company which was much more affordable who explained their entire cheese making process and I was stoked to discover they don't heat up their cheese any higher than 120 degrees. Which means unpasteurized (or raw) cheese, right? WRONG! They don't heat up their cheese any higher, but they do pasteurize their milk BEFORE they make their cheese it turns out (which is not mentioned anywhere on the website).
Why is this bothering me? Because I have a month supply of cheese sitting in my garage now that I have to pay to ship back. I essentially just wasted $20 in shipping it here and back and still have nothing to show (or eat) for it. At least I'll get refunded for the cheese portion. It was the "least" they could do for their misleading website. Ugh.
What is the big difference between raw and pasteurized cheese that would cause me to go through all this trouble just for some cheese? Below Dr. Axe offers a real detailed explanation of the problems with pasteurization. You
Dr. Axe's article - Raw Milk Myths: Are We Prisoners of Pasteurization Part 1
Don't stop now... here's Part 3
If you are interested in buying some REAL raw cheese, visit Amy's List and look under raw dairy. If you know any other local suppliers or markets, please let me know so I can add them to our list! Just make sure it's really raw!
KEFIR PART 2
Now to end on a good note before bed tonight - I made my second batch of kefir and it's great! I mean it takes like kefir, which in my opinion is an acquired taste, but it worked and the probiotics are aplenty in our house during this flu/cold season! (Patting myself on the back.)
If you missed my previous blog on my botched kefir, read on...