This holiday, consider cheese for baking and cooking. But first, is cheese even something you want to put on your menu?
As I write in FoodWISE (with an eye on some history and cultural geography),
The trick here is to stop—think—then act; consider all the factors in play and make your decision from there. For me, local, pasture-raised dairy is a priority, due to the favorable fatty-acid profile and the ordinary animal behavior of cows grazing. But I don’t just drink my milk straight—I’m a cheesemaker, after all. And I still consider fermented foods such as yogurt, cheese, and sauerkraut to be whole foods. Natural processes of fermentation are everywhere. Milk wants to be cheese and sour cream: it starts to sour soon after it exits the animal unless properly refrigerated and handled. Cultures aid the transformation.