For the love of milk
Safe Raw Milk production is about consumer’s informed choice. Please voice your vote (see the activism page) to your local food safety authorities, but first take the time to do some web browsing and reading.
Texts:
* Ron Schmid, The Untold Story of Milk, Green Pastures, Contented Cows & Raw Dairy Foods, New Trends Publishing 2003
* Sally Fallon, Nourishing Traditions, New Trends Publishing 2005
* William Douglass II, M.D. The Milk Book, Rhino Publishing 2003
All these publications can be found at: www.amazon.com & www.ppnf.org
……………………….
“The right to produce cheeses from raw milk with individual character, depth and flavour is fundamental to the future of small artisan and farmhouse cheese makers in Australia”
- Internationally renowned cheese importer, Will Studd.
……………………….
“The Eskimo languages are said to have over 100 different terms to describe the many kinds of snow experienced in the Arctic environment. In similar fashion, we need more words for milk, for even if we consider only cow’s milk, there are many, many kinds of milk besides the bland homogenized, pasteurised product available at the corner store or the supermarket. In fact, the milk from every cow is different, reflecting the genetics, feeding, environment and a host of other factors that affect the health and thus the milk of each cow. Raw milk aficionados appreciate these nuances, and taste the difference between summer milk from cows feeding on lush green pastures and inferior milk from animals fed mostly dry feed.”
An extract from Ron Schmid’s book, The Untold Story of Milk - www.drrons.com
……………..
Some good links, for more info:
