CLEAN : American raw-milk cheesemakers navigate obstacles in US market

The video discusses the process of cheese aging, focusing on the development of mold and the importance of aging cheese for at least 60 days as per US regulations. It highlights the challenges faced by cheese makers due to these regulations and the changing market perception towards raw milk cheese. The video also emphasizes the artisan approach to cheese making, where hands-on techniques are used to develop complex flavors. Additionally, it covers the influence of European cheese aging techniques on the speaker's practices.

Why is mold considered beneficial in cheese production?

What is the minimum aging period for cheese in the US according to the text?

What types of cheeses are difficult to produce in the US due to regulations?

What challenges did the cheese makers face when educating the market?

How did the perception of raw milk cheese change over the years?

Describe the artisan approach to making unpasteurized cheese mentioned in the text.

What was the impact of visiting Europe on the cheese makers' production methods?