CombatWombatEsq@lemmy.world to Leopards Ate My Face@lemmy.worldEnglish · 2 days agoGee, It Doesn't Seem Like This Raw Milk Thing Is Going So Well, Part 4,279,327,934www.wonkette.comexternal-linkmessage-square88fedilinkarrow-up1349arrow-down12
arrow-up1347arrow-down1external-linkGee, It Doesn't Seem Like This Raw Milk Thing Is Going So Well, Part 4,279,327,934www.wonkette.comCombatWombatEsq@lemmy.world to Leopards Ate My Face@lemmy.worldEnglish · 2 days agomessage-square88fedilink
minus-squarekuhli@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up1·14 hours agoHome 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.
minus-squaregrue@lemmy.worldlinkfedilinkEnglisharrow-up1·8 hours agoHome 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.
minus-squarekuhli@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up1·5 hours agoYes, 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
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