Raw Milk Blog

Milk for some raw cheese is heated to 135 to 155°F. How US and EU rules differ, what labels skip, and how to tell if raw cheese is really raw.

Sierra Nevada recalled all Graziers raw milk cheese after E. coli O26 sickened 13 in nine states. A retailer listing says the milk is heated to 135°F.

Kenya began a milk hawking crackdown in May 2026. By September, supermarket milk ran short. What the law allows, the penalties and the arrest claims.

Pasteur’s 1857 memoir identified the living organism that sours milk. He named it lactic yeast, then spent his career on wine and beer instead.

Two executive orders signed September 4, 2026 do not let ranchers sell uninspected beef. What they actually direct, and the labeling review that matters more.

Most US ground beef blends imported lean trim with domestic fat, and carries no origin label. How the rules work, and how to find beef you can trace.

Agri-Mark, the dairy processor behind Cabot cheese, told a raw milk farm in Warren, Massachusetts to stop direct sales or leave.

Federal investigators are tracking six Cyclospora outbreaks this summer. Only one has a named supplier, and even that wasn’t confirmed by a lab test.

Two federal surveillance studies spanning two decades show raw milk outbreaks get traced to a single farm within days, while most produce outbreaks never are.

The federal ban on raw milk sale remains in place, though organized advocacy for a licensed pathway is building toward an independent review this October.

A complete beginner’s guide to raw milk: what makes it raw, where it comes from, and where to find research-backed answers to every follow-up question.

The right amount of vetting a raw milk source needs depends on where you’re buying. A practical guide to what matters, and what doesn’t.