International Raw Milk cheese appreciation day
april 20, 2019
Join the global celebration!
How to support raw milk cheese on April 20:
Step 1: Go to a local cheese counter. Buy and enjoy a raw milk cheese, whether it’s an old favorite or one that is new to you.
Step 2: Take a photograph of your raw milk cheese and post with the hashtag #RawCheeseDay
Raw milk cheeses have unique ﬂavors and histories, and carry on traditional cheesemaking practices. Their producers represent years, even decades, of knowledge and thoughtful innovation.
Since 1999, Oldways and a group of dedicated producers, importers, retailers, and cheese lovers have advocated to preserve raw milk cheeses around the world. In 2019, the Oldways Cheese Coalition is celebrating its 5th Annual International Raw Milk Cheese Appreciation Day to highlight the diversity and deliciousness of cheeses made with raw milk. Join us!
Your business can host an event for International Raw Milk Cheese Appreciation Day! Fill out our online form to host an in-store sampling, farm tour, special discount, or other event in appreciation of raw milk cheese.
What are raw milk cheeses?
Raw milk cheeses are made with milk that has not been pasteurized, or heat-treated. Pasteurization removes many of the fungi spores, yeasts, and microorganisms that make a cheese unique. There are delicious pasteurized cheeses, but raw milk cheeses are worth celebrating for their complexity of ﬂavor, diversity, and history.
The quality of the ingredients, the extreme care taken by producers, and the natural cheese aging process ensure that raw milk cheeses are a safe choice.
Wondering if you’ve tried a raw milk cheese? Here are some common varieties:
- Parmigiano-Reggiano from Italy
- Gruyère AOP from Switzerland
- Comté AOP from France
- Roquefort AOP from France
- Idiazábal from Spain
- Tarentaise, Reading, and Ashbrook by Spring Brook Farm Cheese from Vermont, USA
- Ameribella, Adair, Briana, and Everton by Jacobs and Brichford from Indiana, USA