At Sankow Beaver Brook Farm in Lyme, Suzanne Sankow talks about the different aging processes for her cheeses.
Some, like the Nehantic Abbey Cheese made with Jersey cow's milk, is aged for at least six months. That's what gives it a sharp flavor. But others, like a Pyrenees mountain cheese, can't be aged for more than two months.
"It has more whey in it as it's pressed, and it's very gently treated," she said. "As it ages, it dries out more and you come to an area where it's nice and moist. If you wait to three or four months, it begins to dry, and it doesn't have the bite you need."
Like others who produce raw milk cheese, Sankow fears that the U.S. Food and Drug Administration could take that bite out of her product.
To read the rest of the story, please go to: The Hartford Courant
