Nonetheless, the rare exceptions are startling, like diet supplements containing raw cow brain.
Equipped with a bucket and brush, she spent six hours a day, for four days, abjectly scrubbing fifteen hundred raw cow bones that, in the summer heat, were crawling with maggots.
Using a blend of raw cow and goat milk (organic, they say, but not certified), they aged the two-pound wheels for four months with a thick dusting of black vegetable ash.
At Rawesome they could buy provisions that were otherwise inaccessible: unheated honey from the Bolivian highlands (outside the fallout range of the A-bomb tests), sun-dried cashews from Bali, raw cow colostrum, goat whey, and camel milk from a dairy selling it for "craft use".
Spring grazing gives raw cow's milk a flowery taste.
Our mutual favorite was Pleasant Ridge Reserve, a Wisconsin raw cow's milk cheese.
I knew the raw cow's milk was from Organic Pastures, which I have visited.
There are soft tobacco-leaf-wrapped cheeses and raw cow's milk cheeses.
Her favorite was the Barat, a hard aged raw cow's milk cheese that compares favorably to Parmesan.
Lovers of crumblier "territorial" varieties such as lancashire, cheshire, wensleydale and caerphilly should check out Kirkham's Lancashire, made with raw cow's milk near Preston.
And a cheese platter with four different North American artisanal cheeses (blue, goat, raw cow's milk, triple crème) made a grand finale to an exceptional meal.
