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Janet Fletcher

180 Stonecrest Dr
Napa, CA, 94558
(707) 265-0404
{ Janet Fletcher / Food Writer }

{ Janet Fletcher / Food Writer }

Janet Fletcher

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The Murky Matter of Raw-Milk Cheese

September 30, 2025 janet@janetfletcher.com
Two U.S. raw-milk cheeses: Cascadia Creamery’s Sawtooth and Jasper Hill Farm’s Alpha Tolman

Always raw: Cascadia Creamery Sawtooth (left) and Jasper Hill Farm Alpha Tolman

With raw milk experiencing surging demand in the U.S., it seems a good moment to revisit raw-milk cheese. Almost certainly, it’s on the decline. Both here and in Europe, cheesemakers are abandoning raw milk. And almost certainly, many of the “raw milk” cheeses in the marketplace are not raw—at least not in my estimation. That’s because the definition is not as cut-and-dried as you might think.

Read more
Tags Jasper Hill Farm, Uplands Cheese, Mateo Kehler, Andy Hatch, raw milk cheese, unpasteurized cheese, thermized milk, raw milk
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Welcome to my world: a fragrant, fascinating universe devoted to great cheese. In this and future Planet Cheese posts, you’ll find profiles of the world’s best cheeses plus insights into everything cheese: shops, recipes, interviews, pairing discoveries, classes, videos, travel. If you haven’t already done so, sign up here - it’s complimentary - and join me in learning something new about cheese every week.



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