It came to mind that if it wasn't for the cheese, the farmer in the Dell could never have taken a wife.
As cheese is the Source, it is my deep interest and pleasure to make sure the curds come from the milk of well-treated cows. That - and I simply love nibbling on a good piece of fromage.
"How do we really know these cows are happy?" This was what I did on my spare time in San Diego. Yes, you take a girl out of New York City and she drives people crazy in all other parts of the country.
I was asking the poor man at Jimbo's if raw dairy products from Happy Cows truly came from happy cows. "Have you ever gone to the farm to see how happy they are?"
"And what is the gold standard on surveys for bovine happiness? Do they say Moooo once for content and twice for very happy?" The employee was good-natured and affirmed the dairy engaged in best practices.
A friend visiting from NY thought I was nuts for shopping at Jimbo's (forget even mentioning raw dairy back then). The prices were a bit higher than at Vons, Trader Joe's, etc.
"Hey, if you're going to Bimbo's, would you please get me an avocado?" was one of the endless stabs at my favorite market in Del Mar.
The reason why I loved Jimbo's and Happy Cows during my Cali days was that they gave consumers the power of choice. This is the beauty of California. It's not so paternal in governing our way of eating.
But thank goodness, Hotel Cali-farmia doesn't hold a monopoly on lovely places and lovely faces. Welcome to Vermont by way of Bardwell Farm. And meet Kelly, Bardwell's remarkable cheesemonger.
Lovely and so gracious. She will stop cutting the cheese, offer a sample to a curious stranger, and smile. This is the holy trinity of good foods: passion, competence, and care.
So why do we want raw cheese? The enzymes are intact - for digestion. There are many people who are short on dairy enzymes, but many of us love cheese. At this time of the year, we'd like to indulge a bit. So, for the holidays, consider raw cheeses - consider Bardwell Farm.
What makes good cheese? Good milk, of course. Here are some qualities to consider in making good milk:
Certified Organic
No Antibiotics
Heritage
Rbst-free
Range-raised
Hormone-free
Pasture-raised
Family farmed
What makes a good cheese raw? Raw milk, conscientiously collected - with the qualities listed above - is treated at 90 to 95 degrees Fahrenheit to create the curds. These curds are then aged anywhere between 2 to 18 months at 50 degrees Fahrenheit.
Rupert, the raw Alpine is delicious. I just can't get over it. It's perfect for holiday events. Just cut it up and offer with marcona almonds and dried fruit. Then watch your guests get happy - just like the cows at Bardwell Farm.
