Andy et al,
I understand your frustration and I am attempting to fix this
problem. I have started a pastured cow share program in Maryland. I
am going slow, starting with one cow, and will add one cow at a time
as needed. Since I am not a commercial operation, milk from
additional cows would be wasted.

Once I have enough customers on board to make it worthwhile, I am
planning to offer additional raw milk products to them. I will go to
the next step and offer products like butter, cheese, yoghurt, Kefir,
etc, etc.

You are correct in that USDA requires a 60 day wait for raw milk
cheese. My customers would not have to wait for any of my products.

Feel free to contact me at light12pdr@... if you have any
questions or if I can be of service.

Regards,

Kevin




> Hi, I just joined this group. I have been learning about cheese
> recently, and am becoming a bit peeved at what I am learning about
> the USDA rules that prevent marketing of raw milk cheeses aged less
> than 60 days. I can remember how good the Brie and Camembert was
on
> a trip to France, and now I realize why I can not find any in the
> U.S. that compares.
>
> Also, I learned that in the state of Maryland, no production of raw
> milk cheese is allowed.
>
> Is any body in Annapolis fighting either of these rules?
>
> Also, since young raw milk cheeses are not available at markets,
does
> any body make them at home?
>
> Thanks, and sorry for the ranting!
>
> Andy Hoover