Why Jersey cows milk?
Because Jersey milk has consistently high butterfat, calcium and protein contents. No other cows’ milk compares. Period. (Some trivia: Jerseys have the highest IQ of domesticated bovines. Any farmer with a mixed herd will tell you that when his cows escape for greener pastures, it is usually a Jersey leading the herd.) Why do you make such a big deal about doing everything by hand? To quote the eminent food science writer Harold McGee, milk is a “living tissue,” so complex are the interactions among its manifold enzymes and microbes. By the time our unpasteurized milk begins to become Berkshire Blue, we have almost a higher life form on our hands, full of all the allurements for attracting alien spoilers. Hence, hands on everything. It’s the only way to ensure the hoops are filled properly for a well-shaped cheese and, as the maturing and aging processes proceed, to detect any anomaly that may require extra measures. Cheeses are turned every 12 hours the first week, then every second d
