Tag Archives: flavour

Raw milk gelato in 1950s Italy — that is, until the health department intervened

From Stephanie Cesca in The Toronto Star:

Making Gelato in Italy from raw milk in the 1950s. Photo via Toronto Star.

“…To make sure they didn’t blow it, my mom, two of her sisters and a family friend spent last summer in Bologna, Italy, at the Carpigiani Gelato University. There, they learned why gelato-making calls for the passion of an artist and the precision of a scientist: One wrong move — like one extra teaspoon of sugar — and your masterpiece is finito. Continue reading

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Miss Scarlett misses her raw milk, won’t drink store bought pasteurized “milk”

From Scarlett’s Homestead Letters, October 17th:

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“For the record, I am a proponent of dairy products. I love cows and everything from them. I eat more cheese than a person probably should and used to drink a lot of milk. In fact, when I was growing up, my father was a milkman. Ice cream and cheese were our snacks instead of chips and candy.  We went through a lot of milk at our house.

Being from a European heritage, my body can still tolerate lactose, which by the way, is unusual. The peoples of Europe and Americans with European heritage are more tolerant of milk due to the fact that their ancestors did and still do have access to it. All other parts of the world grow a natural intolerance for dairy since their diet only includes mother’s milk and dairy isn’t part of their regular diet. We mustn’t treat lactose intolerance as a disease because it is not; it is actually a normal process for many people. Continue reading

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Raw milk in southwestern Ontario

Here’s an excerpt from a recent post by ontariolocavore:

Part of the blog header from Southwestern Ontario Locavore blog

“I got a liter of milk today from our friendly neighborhood jersey cow, and I’m quite delighted. I haven’t been able to get fresh milk for several weeks now, having been away, and I have missed it sorely! I did end up breaking down and buying some organic pasturized milk (which I use to make yogurt with when Miss Jersey is not producing enough for me to both drink and turn into yogurt).

I have a thing for hot chocolate in the winter, and since you have to heat hot chocolate to make it hot, I figure I might as well use already pasteurized milk. Still, I miss the raw stuff and was pretty happy to get some this week. Seasonal dependency on products is something we just aren’t used to dealing with anymore. When a cow is relying just on hay, her production goes down considerably. Continue reading

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Slow Fooder Carlo Petrini supports soft raw milk cheese approval in Australia

Here’s an excerpt from a story in today’s Sydney Morning Herald:

Lynne Tietzel says cheesemakers must control production to ensure safety. Photo by Domino Postiglione

“…Slow Food warrior Carlo Petrini has thrown his weight behind the campaign to allow raw milk cheese to be made in Australia.

Here for the Sydney International Food Festival, he urged a relaxation of the tough rules, saying the local industry is being left behind.

The man who defended Rome’s Spanish Steps against the presence of McDonald’s in the 1980s, and founded Slow Food, believes a consumer campaign would result in change. His followers in Australia are drawing up battle plans and promise a campaign to tear up the restrictions.

”We are being left behind by the rest of the planet,” local Slow Food campaign co-ordinator Michael Croft says. Continue reading

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Cheese Junkie on raw milk cheese

Sarah Hiken writes a blog about the wonderful world of cheese. Today she talks about a gathering of the California Artisan Cheese Guild:

Lambs from Barinaga Ranch, where they make Sheep milk cheese

Lambs from Barinaga Ranch, where they make Sheep milk cheese

“…I was particularly intrigued by a new cheese called Baserri made by MarciaBarinaga (Barinaga Ranch). This 4 – 5 lb sheep’s milk tomme is made using the cheesemaking traditions of Marcia’s Basque family and ancestors in Spain. The cheese is produced in small hand-made batches, and aged for 60 days. The brine used to wash the rind during the aging process encourages the growth of B. linens which gives the cheese a reddish coloring, and the richness of the sheep’s milk coupled with this natural rind provides a brilliant nutty taste. I simply loved the light, fresh, earthy flavor resulting from the use of high quality raw milk, and the mild finish had just the right amount of saltiness to it. I’m sure when I get my hands on a hunk of this cheese I’ll think of some interesting uses for it, but I have to say it’s perfection on its own!…” Continue reading

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