The demand for artisanal cheeses is booming. With new federal regulations concerning health concerns looming, some producers and consumers are worried it might become harder to get raw milk cheeses.
WHYY's Arts and Culture reporter Peter Crimmins chatted with Health and Science reporter Carolyn Beeler, who recently visited the Yellow Spring Farm in Chester County, where Al Renzi makes goat cheese.
Carolyn Beeler: The number of permitted raw milk cheese producers in Pennsylvania has quadrupled in the last five years. Producers and some foodies say unpasteurized milk—milk that hasn't been heated to kill harmful bacteria—makes the most delicious cheeses. Al Renzi, a maker of goat cheese at Yellow Spring Farm in Chester County, senses "a level of butteriness, the texture is richer, the flavors are deeper."
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