Alex ([personal profile] alexbayleaf) wrote2016-07-12 08:21 am

A tinyletter

I just posted a Spinster's Bayley tinyletter about natural cheesemaking. As a taster, here's a short quotation from David Asher, author of "The Art of Natural Cheesemaking":

Cheese comes from the land and is one of our most celebrated foods; yet its current production methods are environmentally destructive, corporately controlled, and chemically dependent. In its eating we are not celebrating the traditions of agriculture but rather pasteurization, stainless-steel production, biotechnology, and corporate culture. [...] We need a more radical cheesemaking, a more natural approach to the medium of milk.

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