American raw-milk cheese might sound like an oxymoron to those believing it’s illegal to sell unpasteurized cheese in the U.S. However, at this year’s Food & Wine Classic, cheese guru Laura Werlin debunked the myth in her seminar entitled “American Raw-Milk Cheeses.” These cheeses, she explained as we tasted nine selections, must be aged a minimum of 60 days to be legally sold (a-ha!). Two cheeses–and two of my favorites on the plate–were from Colorado: a Camembert made by Aspen-based Montagna chef Ryan Hardy, and a semi-hard goat cheese named Sunlight by Niwot’s Haystack Mountain Goat Dairy. Of the two, only Sunlight is available for purchase, and we suggest you stock the fridge. This washed-rind, slightly sweet-tasting cheese is aged for 60 days and pairs well with dried cherries, sliced apples, or grapes. Try it while sipping on Sauvignon Blanc or a refreshing lager. Bonus: Learn more about Colorado raw-milk cheeses in the October issue of 5280.  

 

 

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.