Making Camembert in Chicago with raw milk |
The Bovine Worldpress released an article about making Camembert in Chicago with raw milk from Amish Guernsey cows. The article has an excerpt from a story by Doug Taron from his Gossamer Tapestry Blog. They say Doug may not realize it but one of the significant characteristics of Guernsey milk is that it tends to have more A2 Beta Casein than A1. Click here to read what The Bovine Worldpress has to say. They also mention the Devil in the Milk book which we have a link to a UK supplier within our weblinks. To create link towards this article on your website, copy and paste the text below in your page. Preview :
Making Camembert in Chicago with raw milk Friday, 01 May 2009 The Bovine Worldpress released an article about making Camembert in Chicago with raw milk from Amish Guernsey cows. The article has an excerpt from... © 2024 - Guernsey Milk Powered by QuoteThis © 2008
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