Ban the FDA.
I have had problems with all Organic Valley animal foods going back years. There are just various things wrong with their packaging, quality and taste. I avoid them.
I just talked to the Dairy person at Whole Foods and they said that they have raw cheese from Europe. They said only hard, aged cheeses are allowed to be raw. They said they have Ementaler, Grureye, Roquefort, Goat Cheese Manchego and some more. I didn't enquire if they were heated, but Europeans are better about not doing stuff like that. Whole Foods where I live did not have any raw milk soft cheeses, yogurt or cream. If you find any sources for raw milk products that are national, let us know.
I am looking into it. But can't you order from whole foods?
Also of interest, related to organic valley and their suppliers, is this:
'Many of their farmers had active raw milk businesses established before they even joined the cooperative, many operating in states where the enterprise is unquestionably legal. Others developed raw milk customers after their incomes droppedallowing these farms to remain solvent. The new policy will force these farmers to choose between remaining a CROPP member or selling raw milk exclusively, either of which will likely lead to severe financial stress or even bankruptcy and possible loss of the family farm.
Despite our grave concerns, I received a response from George Siemon dated June 21, 2010, stating that the anti-raw milk policy would remain in effect. In the letter, Siemon insisted that CROPP is not against raw milk, and that we are standing on the same side of the river in supporting organic and local food, agricultural reform and corporate reform.
Is that true? CROPP did indeed start small, as a local cooperative of just a few dozen vegetable farmers, the Coulee Region Organic Produce Pool. The co-ops seven dairy producers soon branched out from produce to include cheese and eventually other dairy products. Unfortunately, in so doing, they opted for the industrial model. Instead of producing what consumers were asking fordairy products as natural as possible, such as low-temperature, non-homogenized milkCROPP chose to market ultra-high temperature (UHT), homogenized industrial-style milk and cream. (UHT processing takes milk to 230 degrees F, way above the boiling point, thereby killing every enzyme and immune-supporting factor in the milk.) When they branched out into eggs, they chose the industrial organic confinement model, instead of pastured poultry, something their grass-based farmers were perfectly positioned to do. Their raw cheese is actually heated to above 150 degrees. They also sell an Organic Valley brand of soy milk.
We then further delayed making any announcement about the OV decision because we were working behind the scenes with representatives of the co-op, and hoping that OV would reconsider. However, at their most recent board meeting, the board voted 7-0 that raw milk sales by their producers must not exceed 1 percent of their volume, and must be limited to family, friends and neighbors. While some board members have insisted that this anti-raw milk policy will not be enforced, we hear from others in the organization that OV is planning to strenuously enforce the policy.'
http://wholefoodusa....te-partnership/
