Raw-Milk Cheese Appreciation Day, Saturday April 18th

WHAT

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.

WHEN

Saturday, April 18th 2015

WHERE

Around the World! Europe, Australia, Canada, Mexico, the United States—wherever there are traditional cheese enthusiasts.

WHO

Come one, come all! This is an inclusive event and there are endless ways to participate. There are no rules, just a singular goal—to bring attention and appreciation to raw-milk cheese.

WHY

To promote consumer knowledge and appreciation of raw-milk cheese. What’s more, the event will bring valuable exposure to producers, retailers, and restaurants with exceptional commitment to raw-milk and traditional cheese.

ABOUT

Traditional cheese lovers everywhere have cause to celebrate on April 18th, 2015, designated the world’s first Raw-Milk Cheese Appreciation Day. 

The Cheese of Choice Coalition and the prestigious Guilde Internationale des Fromagers are teaming up for this new worldwide holiday. Cheese enthusiasts from Melbourne to Manhattan, Milan to Montreal, are encouraged to participate in events celebrating the distinctiveness and cultural heritage of 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.

Cheese enthusiasts and those who are curious about raw-milk cheeses will be able to take part in a wide variety of creative events that are in the works across the U.S. and around the world, from creamery tours and tastings in Oregon to special classes in Vermont. There will be producers sampling cheese at retail stores in San Francisco and cheesemongers sharing their love of fromage au lait cru in Paris and Boston. 

Retailers, restaurants, producers and cheese enthusiasts are invited to participate with their own events. See the Full List Here 

Source: Oldways Preservation & Trust