It has been a bit of a sour week for drinkers of raw milk.
Yesterday, the U.S. Food and Drug Administration said a federal court had granted it a permanent injunction to keep a Pennsylvania raw milk maker from distributing across state lines to raw milk buying clubs. The decision was the latest in an escalating battle between the federal government and producers and consumers of raw milk.
About 30 states allow the sale of raw milk products in some form. Some consumers who live in places where it’s outlawed are passionate in the belief that unpasteurized milk confers health benefits. So many resort to buying clubs and other strategies. Some even buy it labeled as pet food.
On Tuesday, the U.S. Centers for Disease Control and Prevention also threw a heavy dollop of concern into the mix with a study showing that most disease outbreaks linked to dairy products are caused by raw milk.
The study, published in Emerging Infectious Diseases, looked at 121 disease outbreaks caused by dairy products between 1993 and 2006. It found that raw milk products caused 60 percent of the outbreaks, 84 percent of the hospitalizations, and 2 out of 3 deaths. The rest came from pasteurized milk.
Read more at NPR.com
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.