Now this here is what really grinds my gears about raw milk products becoming the chud grift de jour. Raw milk cheese has long been a thing, and the cheeses made like this are delicious, top quality stuff. I actually know raw milk cheese makers who have been doing their job for over 40 years, winning prizes and keeping these complex, artisanal cheeses alive in a system that demands standardization, and the death of all craft because of the race to the bottom.

And you know what all of these old-school raw milk cheese makers have in common? They are obsessed with hygiene. They will clean their work surfaces, the milking equipment, double, triple clean, and then clean again for good measure. I've worked in very clean kitchens and chemical labs, and seeing them clean made me feel like a slob. Because the only way to make any raw milk cheese is to be the cleanest you could possibly be. First, for food safety reasons, but second, because if you're not clean, your cheese will taste like shit, and at that point, might as well pasteurize the milk.

Chud grifters don't respect the craft or the product enough to have this level of commitment. They will sell unsafe raw milk products because there's a demand for it, ruining the term for the people who have actually put in the work to make sure their food is safe and delicious.