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Bronwen Percival and husband Francis believe “progress” is no friend to cheese. More than anything else, they say, they are arguing to avoid sameness.
A proponent of microbial diversity, Bronwen Percival wants to usher in a future for cheese that’s far more scientific and controlled.
Virginia’s Blue Ridge Mountains, with their fertile soil and mild climate, create an ideal terroir for raising dairy. Hence, the special taste of a Virginian cheese.
Three raw-milk cheesemakers share their tales of battles won while producing cheese in an adverse regulatory environment.
Drying hay helps Jasper Hill Farm shape the microbiology of its cheese. Dry hay has helped it eliminate listeria completely from the milk supply.
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