Last month, cheese experts and aficionados descended on Bra, a small town in the Piedmont region of Italy, to celebrate cheese. Cheese made from the milk of sheep, goats, cows, buffalo, even camels. Cheese rubbed in ash, wrapped in leaves, packed in cloth—lovingly transported from places ranging from Australia to Ukraine. The streets were packed, … Continue reading Why raw-milk cheese is celebrated for flavor and scrutinized for safety