And who wouldn't celebrate raw-milk cheese!!!
Those of you who LOVE good cheese know that it's time to celebrate! Raw-Milk Cheese Appreciation Day is an international celebration of raw-milk cheese and the individuals who bring it to life from the pasture to the plate. It's celebrated around the world, and everywhere we get the cheeses sold at Zabar's Cheese Counter from!
Join us on Sunday, April 18th 2015, 3-5 PM
Zabar's Cheese Counter will be featuring free samples of raw milk cheeses, both domestic and imported. Stop by to speak with our cheese experts! They love to talk cheese!
More about Raw-Milk Cheese
Since cheese was first discovered many millennia ago it has been made with pure raw milk. In fact, it was only in the last century that cheese began to be made with pasteurized milk. Traditional cheesemaking was a way of preserving fluid milk that in the millennia before refrigeration was prone to spoilage in just a few short days. The natural microflora in raw-milk produces cheese - such as Comte, Le Gruyère, Parmigiano-Reggiano, Roquefort, and many American originals - that are characteristic of local environments, expressive of terroir, evocative of complex flavors, and beneficial to health. Raw-milk cheeses are not only delicious; they’re nutritious. Scientific studies reveal that, when consumed in moderation, cheese is a tremendous way to add healthy fats, minerals, vitamins and probiotics to your diet.
Want to learn more? A great place to begin is Benjamin Roberts' "Serious Cheese: What's the Deal with Raw Milk Cheese?"