Wednesday, January 26, 2011

Raw vs. Pasteurized: Stilton vs. Stichelton

Stilton (left) and Stichelton

If you love cheese, you probably know about the recent crackdowns on two prominent raw milk dairies in Washington State. I’ve been reading a lot about food policy this week, and so I treated myself to a side-by-side tasting of two British blues – one made from raw milk, the other pasteurized... To read on, please visit the Di Bruno blog.

Full disclosure: This post is part of a paid bimonthly series I write for Di Bruno Bros., one of my fave cheese haunts in Philadelphia.   

1 comment:

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