Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 http://tinyurl.com/5wgss9 " The best cheese is made with raw milk, " insisted Werlin, at the seminar she led at the Food & Wine Classic in Aspen in June. " The reason people are interested in raw-milk cheeses is because very often they are more full-flavored, given the fact that the natural bacteria in the milk hasn't been removed through pasteurization. Some say that those natural bacteria also have health benefits, particularly for our immune system, which is no doubt true. " Carolyn Madison, WI Quote Link to comment Share on other sites More sharing options...
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