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Preserving Tradition, Perfecting Craft |
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Thank you for supporting America's raw milk cheesemakers. |
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E-mail: info[at]rawmilkcheese[dot]org |
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Raw Milk Cheesemakers' Association |
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Our Mission Encourage excellence in raw milk cheese production in the United States. Provide educational activities that will promote and sustain raw milk cheese making as a craft and livelihood within the United States. Provide a network to assist small scale cheese makers with technical, regulatory and business information, including developing Good Manufacturing Practices and Hazard Analysis Critical Control Point plans Develop working relationships with regulatory agencies to monitor regulations related to the production of raw milk cheese. Represent the interests of members before government agencies and the media. Increase public and international understanding and appreciation of US made raw milk cheeses through written material, forums and events. |
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We define Raw Milk Cheese as: Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104°F, 40°C) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature of not less than 35°F (2°C) in accordance with US FDA regulations. If you make truly raw milk cheese or would like to join as a Friend/Supporter of raw milk cheese, please contact us to apply for membership in the Raw Milk Cheesemakers’ Association. American Raw Milk Presidium cheeses featured at the 2008 Slow Food Salone del Gusto - view complete list of cheeses. Results of the American Raw Milk Cheese Presidium Evaluation held in New York City on June 27th, 2008. View our map of Raw Milk Cheesemakers’ Association members. |
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We'll soon be adding a plethora of new information to help you make the best Raw Milk Cheese ever.
We'll have suggested Good Manufacturing Practices, Microbiological Standards, advice on setting up your HACCP plans, links to current regulations, and more.
We'll also have information on how to qualify your cheese within the American Raw Milk Cheese Presidium. |