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Raw Milk Sources in Kose
Each listing below shows a raw milk source in Kose. Click any listing to view products, pickup methods, and contact information.
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Latest Blog Posts
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Why Campylobacter Rarely Survives the Cheesemaking Process
Despite causing 1.5 million U.S. infections per year, Campylobacter rarely survives cheesemaking. Here is why oxygen, salt, and acid eliminate it reliably.
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Where the 60-Day Raw Cheese Aging Rule Came From and What It Was Designed For
Raw milk cheese sold across state lines in the U.S. must be aged 60 days by federal law. Here is where that requirement came from and what it was designed to prevent.
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What Happens to Bacteria During Cheese Aging: Salt, Acid, and Time
Cheesemaking eliminates some pathogens reliably and leaves others largely intact. A science-based look at salt, water activity, lactic acid, and the 60-day aging rule.
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Cows Kill 22 Americans a Year. Raw Milk Claimed One Death in 15 Years
One confirmed raw milk death in 15 years of federal surveillance. Cattle kill 22 Americans per year. Two numbers that are rarely considered together.
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Australia’s “Useless” Land Is Full of Camels and a Working Dairy
A 1946 map labeled Australia’s outback useless. Today it holds over a million feral camels and a growing camel milk dairy industry.
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Who Named Pasteurization? The Coinage and Spread of a Scientific Eponym
Pasteur never used the word “pasteurization.” Others coined it as an honorific, first in French, then in English in 1881, applied to wine. The path to milk took another decade.