Thank God a few stalwarts remain….namely, Hendricks Farms & Dairy in Telford, PA.....
Our Cow Pie is loosely based on Camembert and is totally raw, grassfed, farmstead and quite tasty too.
And it is delicious, particularly when it gets properly ripe and runny.
It is quite interesting that while the French are discarding their traditional methods of production, they're being picked up by artisan farmers in the US. I imagine that a lot of little secrets and tricks to producing traditional cheeses will be lost when places that have generations of experience in making them "modernize", and new and different ones will emerge from the new experimentation.
Edited by cdh, 26 April 2007 - 08:22 AM.