“Renowned cheese expert Max McCalman will be in town this week to lead cheese tastings and sign books, but don’t be surprised if he slips in some evangelism for raw-milk cheeses.
“I feel very passionate about them, and I’ve studied them extensively,” McCalman says. “Raw-milk cheese has a great food-safety record. We can eat raw oysters and eat raw meat in this country if we want to, but not raw-milk cheese. There’s something wrong with that, especially since cheese hasn’t been implicated in as many food-poisoning issues as raw seafood, raw meat or even raw vegetables.” Continue reading