A Call to Cheesemakers
Max McCalman is at it again with a near manifesto on the Artisanal Premium Cheese Blog. The piece, titled "Front Lines of the U.S. Cheese Revolution" covers his feelings toward raw milk and the battle for quality, artisan products.
We recognize the cheese excitement occurring right here within our shores. While there are marvelous developments occurring elsewhere, what is happening with cheese here in the States is especially dramatic. Most of these developments are positive: a tripling of per capita consumption since 1970 (with a continuing rise), a growing connoisseurship, and remarkable improvements in cheese quality. All this bodes well, though there are some major challenges yet to be overcome.
The slowly growing recognition that dairy products are actually beneficial to health along with accurate information replacing prejudice about cheese’s supposed health risks is, I believe, a major contributor to this movement. At the same time, this recognition of dairy-sourced nutritive values has led to increased standardization and blind acceptance that all dairy products can offer these benefits in abundance.