“Why Raw Milk?” is a common question at the Formaggio Kitchen cheese counter, and for good reason. Before the advent of pasteurization just over 150 years ago (thanks Louis Pasteur) the world’s cheeses were made exclusively from raw milk. Heating milk to a high temperature (135oF for 30 minutes or 161oF for 30 seconds according to Continue Reading »
A trip through the French Basque country is one of distinct sights, scents, and flavors. Rolling hills of green pastures are punctuated by craggy mountain peaks and deep valleys, and sheep are everywhere!