Post-pasteurian Cultures: The Microbiopolitcis of Raw-Milk Cheese in the United States.

Date:   7/9/2015 1:50:09 AM ( 9 y ago)

Cultural Anthropology, Vol. 23, Issue 1, 15-47.
By Heather Paxson

"Brillant analysis of 'post-Pasteurian' thinking ..."[1]

Cited in: "Anthropology 9221A - Department of Anthropology"[2]

as:
Paxson , H. 2008. “Post-Pasteurian cultures: The micropolitics of raw milk cheese in the United States.” Cultural Anthropology 23 (1):15-47.

Also cited: "Reading lists to explore independently" - Lib.convdocs.org[3]

From the article:

"All cheese producers face restrictions on getting raw-milk cheese to U.S. markets. By U.S. law (21CFR133.182), cheese made from raw milk must be aged at least 60 days at a temperature no less than 1.7◦C (35◦F) before being sold or imported. The 60-day rule means to offer protection against pathogenic microbes that could thrive in the moist environment of a soft cheese. While the Food and Drug Administration (FDA) views raw-milk cheese as a potential biohazard, riddled with bad bugs, aficionados see it as the reverse: as a traditional food processed for safety by the action of “good” microorganisms—bacteria, yeast, mold—on proteins found in milk."

"Wheels of Vermont Shepherd have biographies. If you purchase a wheel directly from the farm, your FedEx package will include a card detailing the weather and any special farm conditions the day the cheese was 'born.' In another biological idiom, raw-milk cheese is also described as an ecosystem or microcosmic farm, with microbial flora and fauna to be carefully tended, cultivated, and cultured."[4]

Happy "Birthday" to all your microcosms!
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April 11, 2018 - P. A. Bowen Farmstead Announces: All Four Cheeses Win! -

We are thrilled to announce that all four of our raw milk artisan cheeses won awards at this year's L.A. International Dairy Competition!

Aquasco Jack - Gold
Prince George's Blue - Gold
Chesapeake Cheddar - Silver
Dreamy Creamy - Bronze

The competition, featuring several hundred entries, was held last month at Fairplex, home of the LA County Fair. Winners will be displayed at the fair from August 31 to September 23, and become part of the fair’s annual dairy education program. The fair typically brings in 1.3 million guests.[5]
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Los Angeles International Dairy Competition -

Setting the Standard -
An honored tradition, the Los Angeles International Dairy Competition spotlights the finest products within the global dairy industry. The competition is judged by an esteemed panel of experts. Winning a medal not only secures bragging rights but also establishes exposure to a world-wide market.[6]

Also:
Goat, ... In The Awards At The 2018 Los Angeles International Dairy Competition -

Described as being aromatic and having a robust flavor profile, fromage de chèvre – or goat cheese – thrilled judges at the 2018 Los Angeles International Dairy Competition. The earthy alternative to cow’s milk cheese, goat cheeses took home 31 gold medals and three silver, putting a spotlight on artisanal cheeses.

“We not only saw an increase in goat cheese entries but judges said the quality of the goat entries was amazing,” said Amy Pond-Cirelli, competition coordinator.

Often referred to in general as chèvre, French for goat, goat cheeses have a tart, earthy flavor that sets them apart. The distinctive tang and aroma grows more robust as the cheese ages. (See "2018 Dairy Competition Winners" at: [6])
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September 14, 2018 -

Some Facts About Cheese -

Raw Cheese Is A Natural Probiotic: Raw cheese is a rich source of beneficial “probiotic” bacteria, containing as much as yoghurt, and with many more species.

Blue Cheese Contains Unique Anti-Inflammatroy Factors: European scientists suggest that ingredients in molded fermented cheese could improve heart health.

Cheese From Grass-Fed Cows Can Protect The Heart: Vitamin K2 and a compound called CLA both offer strong protection. Cheese from grass-fed animals is one of our best sources of both substances.

Raw Cheese From Grass-Fed Cows Is A Complete Food: Raw cheese from grass-fed cows contains fat-soluble vitamins (A, D, K2, E), minerals (calcium, phosphorus and many trace minerals), B vitamins including B6 and B12, and even vitamin C!

Conventional Cheese Is Made With Genetically Modified Organisms: That’s right! Commercial cheese is made with “vegetarian” rennet, produced by genetically modified bacteria. People who are sensitive to MSG and other additives may find they are also sensitive to cheese made with vegetarian rennet. Traditional cheese is made with old-fashioned animal rennet.

The FDA Allows Coloring Agents (yellow 5 and yellow 6) In Conventional Cheese: These colorings have been linked to hyperactive behavior.[7]
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(Now you can say "Cheese" like you really mean it be happy about that! ; ~ )
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Footnotes:

[1] https://books.google.com/books?id=KHxP6J0PcxUC&pg=PT281&lpg=PT281&dq=Gastronomy%22nourishing+traditions%22&source=bl&ots=YVa8OfQT2L&sig=ta2etTvuBfcedO1lm8QUxJ25zp8&hl=en&sa=X&ei=BA6eVeLbHoOwogT0ypqgBg&ved=0CB0Q6AEwADgU#v=onepage&q&f=false

[2] http://anthropology.uwo.ca/PDF/Grad/Outlines/Anthropology%209221%20August%2015.pdf

[3] lib.convdocs.org/docs/index-122298.html?page=4

[4] http://web.mit.edu/paxson/www/articles/microbiopolitics.pdf

[5] https://mailchi.mp/pabowenfarmstead/our-cheeses-win-again?e=fc0bef43c8

[6] http://fairplex.com/competitions/dairy-competition

[7] http://pabowenfarmstead.com/cheese/


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Keywords:

Cultural Anthropology, Heather Paxson, post-Pasteurian, micropolitics, raw milk cheese, cheese producers, pathogenic microbes, biohazard, bad bugs, traditional food, good microorganisms, bacteria, yeast, mold—on proteins
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