I make cheese every once in a while, and there are plenty of cheeses that are made from raw milk (and are safe to do so as long as they are aged for the right amount of time). A few years back, I tried to get some, but you apparently had to line up at the farmers market before it opened to get it. I ended up just buying non-homogenized milk from a local creamy who sold at the grocery store instead.
All of these people who claim that raw milk has such a better taste/texture need to just try drinking non-homogenized milk (even though that’s a fake excuse, and the real reason they want to drink it is because “science” tells them not to).
And then watching them “discover” that boiling raw milk makes it safe to drink.
It’s like the vaccine skeptics suggesting exposure to a weakened virus to build natural immunity.
I make cheese every once in a while, and there are plenty of cheeses that are made from raw milk (and are safe to do so as long as they are aged for the right amount of time). A few years back, I tried to get some, but you apparently had to line up at the farmers market before it opened to get it. I ended up just buying non-homogenized milk from a local creamy who sold at the grocery store instead.
All of these people who claim that raw milk has such a better taste/texture need to just try drinking non-homogenized milk (even though that’s a fake excuse, and the real reason they want to drink it is because “science” tells them not to).