Raw Milk Cheesemakers' Association

Thank You for Supporting America's Raw Milk Cheesemakers

E-mail: info[at]rawmilkcheese[dot]org

The relationship between the Raw Milk Cheesemakers’ Association (RMCA) and the American Raw Milk Cheese Presidium (ARMCP)

The ARMCP is a collection of cheeses distinguished for quality and production methods whereas the RCMA is an organization of cheesemakers. They are independent of each other. The ARMCP was established under the auspices of Slow Food USA and is administered with the assistance of RCMA but RCMA membership is not required for Presidium designation.

The RMCA is composed of cheesemakers who legally make raw milk cheese within the United States. The RMCA defines raw milk cheeses as those produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk at the time of milking. It hosts an independent Presidium Advisory Committee that administers the needs of the Presidium cheeses. The Committee provides a way for the producers of the Presidium cheeses to come together to coordinate all business relative to the Presidium. This includes, but is not limited to: determining the eligibility of a cheese for inclusion within the presidium; determining the events the Presidium will participate; finding funding for Presidium projects and budgeting needs specific to the Presidium.

The ARMCP is composed of cheeses which meet the stringent requirements of its Mission and Protocol. They are all made with raw milk from humanely treated animals living on environmentally friendly farms. Each cheese is also evaluated for its overall quality to ensure that the cheese is delicious.  The protocol and tasting standards were developed within the guidelines of Slow Food’s policies, and the cheeses are periodically evaluated for eligibility in the Presidium. A cheesemaker can make cheeses other than those which are included within the ARMCP.

The direction of the Presidium is determined by the principals of Slow Food and must remain within the Slow Food Presidium guidelines. The Presidium Committee includes at least one advisor from Slow Food, and at least one more non-cheese maker member. The RMCA has no authority to change the Presidium Protocol. Only the producers of the Presidium cheeses in conjunction with Slow Food can modify the Presidium Protocol.

The Presidium committee will evaluate applications for each specific cheese that is proposed to be included within the Presidium.  If it passes the production evaluation process it will then be tasted for final approval. Those cheeses that are not accepted in the presidium will be constructively evaluated and the cheese maker given advice on how to bring the cheese up to protocol standards.

The RMCA believes strongly in the Mission and Protocol for the American Raw Milk Cheese Presidium.  It will help administer, coordinate and assist the Presidium in pursuing the Presidium’s goals while also endeavoring to educate cheesemakers, regulators and the public about all aspects of raw milk cheese.

Click here for information regarding the American Raw Milk Cheese Presidium Evaluation and to find downloadable entry forms.