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Thank You for Supporting America's Raw Milk Cheesemakers |
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Welcome to the brand new home of the |
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E-mail: info[at]rawmilkcheese[dot]org |
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Raw Milk Cheesemakers' Association |
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Our Proposed 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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Raw Milk Cheese - Craftsmanship, Taste and Quality |
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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. If you make truly raw milk cheese, please contact us to apply for membership in the Raw Milk Cheesemakers’ Association. Click here for the results of the American Raw Milk Cheese Presidium Evaluation held in New York City on June 27th, 2008. Click here to view a map of raw milk cheesemaker 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. |