Feds are mulling changing raw milk cheese rules
By Michele Kayal
The MetroWest Daily News
In the pastures of northeastern Vermont, Jasper Hill Farm's Ayrshire cows feast on grass and clover, producing a fresh, sweet milk that fuels some of the country's most beloved cheeses.
"Our approach is to distill the landscape," says Mateo Kehler, cheesemaker and co-founder of the creamery. "The cow goes out on fresh grass after every milking, harvests that grass and brings it to the farm. We take that and turn it into a cheese that really is reflective of the geography and climate that we live in. It is a taste of place."
Except that food safety officials say it also is a potential source of dangerous pathogens like E. coli and salmonella.
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