You remember that guest post I promised from James on cheese making? Well, he added a bit too much salt to his raw milk camembert (though it is otherwise gorgeous)… Cheese is tough to make, because you learn from your mistakes 6 weeks later. But it’s rather satisfying when things go right. I mean, seriously, how many people can say they make cheese? Aside from people who really make cheese. Or grad students who need a hobby to keep sane. But I digress…
The real issue I wanted to bring to your attention today is that he may not be able to make cheese for much longer. At least, not raw milk cheese.
CT is considering imposing new restrictions on raw milk producers. You can read all about it here. The bill, which proposes to enhance raw milk labeling requirements, limits sales to farms, and increases testing requirements, is a response to an e coli outbreak that was linked to a farm in Simsbury. As I understand it, the outbreak was contained to 14 people, as the farm had stopped distributing milk as soon as their tests indicated they had a problem. Yes, this is serious, but somehow, I’m guessing peanut butter won’t require farm sales or warning labels only anytime soon.
There are actually excellent raw milk and raw milk cheese producers in CT that would experience a serious hardship if this proposed legislation were to pass (more details here, if you’re interested). If you have any interest in this, and you live in CT, consider writing a letter. If you don’t have time to write one, I can send you the draft James put together. Just post a comment.
UPDATE: The proposed restrictions died at the committee level.