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Trend: Raw-Milk Cheese


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.  



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