Last month I posted something about the latest threats to raw milk cheese. For those with a continued interest, a good essay from a Vermont cheesemaker was Facebooked by CULTURE magazine earlier this week, and it’s well worth the read.  Also, Max McCalman’s 2009 book Mastering Cheese, includes a very good discussion on the topic, and if you are at all interested in cheese you really gotta read this thing sometime anyhow, it’s fantastic.