This story is part of True/False Conversations, a series of in-depth interviews with the filmmakers of this year’s True/False Festival. Find the rest of them here or download the podcast on iTunes.
Credit Abbie Fentress Swanson/Harvest Public Media
Some consumers consider raw milk cheese more nutritious because pasteurization hasn’t killed living beneficial organisms in the milk. But not pasteurizing milk can also allow harmful bacteria to live. Raw milk cheese has sickened more than 500 people in t
Credit Abbie Fentress Swanson/Harvest Public Media
Kathy Lane, a regular at Clover’s Natural Market in Columbia, Mo., looks over the store's cheese case. When asked if she would give raw milk cheese a try, she is uncertain: “I would try it, but I’m not sure.”
Credit Abbie Fentress Swanson/Harvest Public Media
Noah Earle, the grocery manager at Clover’s Natural Market in Columbia, Mo., says over the last five years he's seen an increasing interest in raw milk, with a corresponding interest in raw milk cheese.
Raw milk cheese — which is made from unpasteurized milk — has gathered a small but fervent following for its taste, nutritional benefits and freshness.
