I don’t usually post anything on Saturdays, but you all have to go read Jeanne Carpenter’s latest. Right now!
“A final report soon to be published by the Wisconsin Department of Agriculture concludes something every cheesemaker and cheese enthusiast has suspected for years: that there are “quantified differences in color, texture, melting points and other attributes” between pasture-fed and conventional dairy products, especially cheese and butter…”
All I can say is thank god you didn’t say “grass-fed butter”. Don’t get me started.
As in, “How does butter eat grass?”
My least favorite dairy saying, by far, is “hormone-free milk.” Uh, do you know what milk is?