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Gee, It Doesn't Seem Like This Raw Milk Thing Is Going So Well, Part 4,279,327,934
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this post was submitted on 05 Feb 2026
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Leopards Ate My Face
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That's what he said: "extremely niche recipes you aren't making."
You ain't some artisanal dairy in the French Alps that's been making cheese the same way for 200 years, and neither are any of the lunatics complaining about US pasteurization laws.
How do you know? Maybe I am.
I know because the chance I'm wrong is absolutely minisule compared to the likelihood of the person being an anti-science nutjob.
Home cheesemaking is way more common of a hobby than you're making it out to be.
All pointing this out is saying is that the solution needs a little bit of nuance.
Home cheesemakers ain't 200-year-old artisanal dairies in the Alps, either! Literally almost everybody, including the vast majority of cheesemakers and 100.0% of hobbyist ones, are perfectly well-served by pasteurized milk.
Yes, but raw and pasteurized milk produce different flavors and textures. As long as it's aged properly, it's fine.
Literally all I'm suggesting is nuance in policy instead of a blanket ban. Allow people to get a license or something