‘Blessed are the cheesemakers’ – a phrase that may seem strange to some, but holds a special significance for those in the cheese industry. It is a phrase that captures the hard work, dedication and passion of those who are involved in the production and distribution of cheese. However, this phrase may not hold true for all cheesemakers, especially in the United States.
As a cheese enthusiast, I have always been fascinated by the different varieties and flavors of cheese that are available. So, when I attended a conference in Madison, Wisconsin a few years ago, I was excited to learn more about the cheese industry in the United States. However, what I discovered was quite disheartening – the struggles and challenges faced by cheesemakers in the US, particularly in relation to raw milk.
Raw milk, also known as unpasteurized milk, is milk that has not been heated to kill bacteria. It is believed to have many health benefits and is popular among cheese enthusiasts. However, it is also a controversial topic in the US, where the sale of raw milk is heavily regulated or even banned in some states. This is due to concerns about the potential health risks associated with consuming raw milk.
The strict regulations and bans on raw milk in the US have had a significant impact on small-scale cheesemakers. These regulations make it difficult for them to sell their products, as they are unable to use raw milk in their cheeses. This not only affects the taste and quality of the cheese, but also the livelihoods of these cheesemakers who have dedicated their lives to perfecting their craft.
But why is the US so different when it comes to raw milk? The answer lies in the country’s strong belief in American exceptionalism – the idea that America is unique and superior to other countries. This belief has led to a reluctance to adopt policies and practices from other countries, even if they have been proven to be successful.
In contrast, European countries have a long history of raw milk consumption and have well-established regulations in place to ensure its safety. These countries also have a strong tradition of artisanal cheesemaking, with many small-scale producers using raw milk in their cheeses. This has led to a thriving cheese industry, with a wide variety of high-quality cheeses being produced.
However, the situation in the US is slowly changing. With the rising popularity of artisanal and farm-to-table products, there has been a growing demand for raw milk cheeses. This has led to some states revising their regulations to allow the sale of raw milk cheeses, with certain restrictions in place. This is a positive step towards promoting the growth of the cheese industry in the US and supporting small-scale cheesemakers.
Moreover, the US Food and Drug Administration (FDA) recently released a statement acknowledging the potential benefits of raw milk, stating that “raw milk is a nutritious food that can provide important health benefits when produced and handled properly.” This is a significant shift in the FDA’s stance on raw milk, which has been viewed as a potential health hazard for many years.
It is time for the US to embrace the ‘blessing’ of the cheesemakers and recognize the importance of raw milk in the cheese industry. The strict regulations and bans on raw milk are not only limiting the growth of the industry, but also denying consumers the opportunity to taste and experience the unique flavors of raw milk cheeses.
In conclusion, the US has a lot to learn from other countries when it comes to raw milk and the cheese industry. By adopting a more open-minded approach and revising regulations, the US can support the growth of the industry and provide consumers with a wider range of high-quality cheeses. So let us all say, ‘blessed are the cheesemakers’ – whether they use raw milk or not.
