raw milk cheese

Cheese made with raw milk has long been misunderstood; we’ll bring some serious science to what is often - an ugly yelling match. We’ll learn the history of raw milk cheese, how the FDA regulates it, and the recent culmination in 2014 when it seemed FDA might make it impossible for raw milk artisanal cheese to be produced. Lastly, we’ll talk terroir in farmstead, raw milk cheese with Cheesemaker Andy Hatch from Uplands Cheese and encourage you to get out there and eat some Raw Cheese!

This week Branden talks about the loss of one awesome raw milk cheese from Wisconsin and genetically modified molds.

Show notes:

Fermentation on Wheels - a Fractured Atlas sponsored project

[51: Fermentation on Wheels

FermUp](https://fermup.com/podcast/51/)

Farm to Fermentation Series Kickoff- Banh Mi and Beer!!

Reedsburg Fermentation Fest

The Everyday Fermentation Handbook

[One of the best cheeses in America came from Wisconsin, until new regulation stepped in

Bleader

Chicago](https://www.chicagoreader.com/Bleader/archives/2014/08/19/one-of-the-best-cheeses-in-america-came-from-wisconsin-until-new-regulation-stepped-in)

Cheese Underground: Rush Creek Reserve Production Stopped By FDA Rule Uncertainty

[The FDA’s ‘War’ on Artisanal Cheeses

The Fiscal Times](https://www.thefiscaltimes.com/Articles/2014/08/21/FDA-s-War-Artisanal-Cheeses)

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