Watching this video is a fun way to spend eight minutes learning about cheese made from unpasteurized –raw –milk. The film introduces the concepts of Post -Pasteurian food preparation as well as the Human Microbiome — all the invisibles that live with us and in us and are part of our health and evolution.
I love cheese. One of my all-time-favourite cheeses is actually from St. David’s , in Pembrokeshire, in Wales — the unpasteurized Caerfai Caerphilly which is so smooth and young with a perfect yet mild tang . It’s a traditional Welsh cheese, and beautifully made. If you have the chance to try it, please do!
And here’s a photo of the unpasteurized Chèvre my husband brought back from Brussels, where he was working and ended up in hospital on a heavy course of antibiotics, necessary but effecting his own previously quite thriving Microbiome. So it’s To the Probiotics go we– the sauerkraut, the Beet Kvass, the yoghurt, and cheeses like this, alive and keeping us alive.
This cheese is decorated with a Cathar Cross, stencilled in ashes. It is delicious indeed. And a wonderful gift to receive….
Kitchen Counter Culture 
Aha I have worked it out- because my French was not up to discussing it with the fromagerie. This is a Cathar’s cross cheese, from Languedoc
http://www.fromages-de-terroirs.com/fromage-detail.php3?id_article=1772&lang=en
That is funny! And I was going around snapping photos of all the cakes and etc. with the Cathar Cross! Thanks for looking it up…What a yummy cheese…
Hi Annie,
This is not a comment about the cheese. I so enjoyed your the workshop you did for our permaculture course in september. We’re making sour dough bread daily. I’ve started making fruit vinegar, bit I can’t remember how long you keep stirring the fruit in water for & when you strain & bottle it. Could you tell me the instructions again.
Thanks
Kate x
Hi Kate! So nice to hear from you and so glad you are making sourdough and doing the scrap vinegars.
Here’s the link to my earlier piece https://kitchencounterculture121.wordpress.com/2013/08/15/scrap-vinegars/ .
What I would say as a general rule, let the vinegar ferment with the fruit scraps and sugar, remember, exposed to air, and stirring several times a day to introduce oxygen and to disrupt ikkies (like Kahm yeast, the white filmy powder) from forming on the surface. I would say– again, as a rule– for not less than two weeks. Particularly with apple scraps you can watch them darken which represents a deepening of flavour. After that, strain when you wish. Just remember, once you’ve strained and bottled, if there is still sugar there will be gas, which can be explosive, so let out air as frequently as you can remember until you no longer hear that little gasp. Hope this helps.
Thanks Annie! Forgot to add sugar, will do now!
Hi Annie, that cheese looks great. I also love the caerfai. Been busy this weekend with the kefir grains you gave us, plus made normal yoghurt and some farmers cheese. Getting bulk organic milk delivered to Old Mill from Calon Wen and it’s a lot cheaper so can experiment! Get well soon George
Andy, I wanted to tell you and L that those kefir grains came to me via B and D who got them from his Russian sister-in-law, so they have a proper Russian provenance, which makes me laugh 🙂 xxx