Liste des hashtags les plus populaires par sujet #RAWMILK

Milking is MY time. It's my serenity and my moment for contemplation. My bucket, my stool, and my girl. Simplicity. She's my teacher and my friend. Our maternal and feminine instincts are fully expressed, here. Milking is where I belong. . . . #milkmaid #rawmilk #jerseycow #homestead #farm #sustainableliving #regenerativefarming #regenerativeagriculture

Cheese is coming! As we prepare for the largest international festival dedicated to raw milk cheese, we present some of the Slow Food Presidia who'll be present. Today: Raw Milk Stichelton. In the counties of Nottinghamshire, Leicestershire and Derbyshire, a round, blue cheese has been produced for centuries, weighing around 8 kg and never being pressed during the production process. It is made by using cylindrical molds that create its typical, elongated shape, and has a thick hard crust that is pale grey with dusty white patches. During its maturation the cheese is perforated to encourage the growth of the mold that give the cheese its characteristic flavor. In 1996 Stilton obtained PDO status from the European Union, but unfortunately the legislation anticipates the obligatory use of pasteurized milk during the cheese’s production, and the six major dairies, which together produce over a million cheeses a year, use a heat treatment during production that kills the original bacteria, deprive the cheese of its aromatic richness and traditional identity, owed to these same bacteria. There remains only one producer who uses raw milk and the traditional method, and it is precisely for this reason that the cheese cannot enter into the PDO and cannot be called the name that it is entitled to. Come to Bra for the 12th edition of Cheese, from September 20-23 and discover the biodiversity of cheese from around the world! All the details will be online from June 26 at Cheese.slowfood.it Photo: Slow Food Archive #cheese19 #rawmilk #stilton #stichelton #slowlife #biodiversity #slowfoodpresidia #slowfood #nealsyard #bluecheese #britishcheese

Ehi... vi va una "fettina" di emmentaler? Io la bramo, ma non sto parlando di un #emmentaler qualunque. Oggi siamo all'interno di uno dei pochi caseifici che garantiscono una lavorazione artigianale lunga e complessa: il latte conferito da piccoli allevatori locali due volte al giorno è lavorato crudo e intero; si aggiunge siero-innesto autoprodotto, si caglia a 32° C; quindi si procede alla rottura della cagliata, alla cottura della pasta e alla messa in forma; le forme sono pressate, poste in salamoia e, dopo una sosta di alcuni giorni nel locale di salagione, trasferite in cantine calde e umide, capaci di provocare quella fermentazione che favorirà i celebri buchi nella pasta. Le forme passano quindi nei locali di maturazione, dove restano almeno tre mesi, per poi essere collocate in locali ancora più umidi dove completano la stagionatura. La stagionatura perfetta deve garantire al formaggio crosta bronzea e lucida, pasta dura, aperta in buchi regolari e ben profilati, aroma intenso di nocciola, burro ed erbe di campo e lunga persistenza gustativa. L'emmentaler è uno dei caci più grandi al mondo (spesso supera i 100 chilogrammi fresco, con circa 1200 litri di latte utilizzati per una forma!). Ne volete un po'? Vieni a Bra, a #Cheese19 dal 20 al 23 settembre a scoprire la #biodiversità dei #formaggi dall’#Italia e dal mondo. Leggi il programma online su www.cheese.slowfood.it Sintonizzati su www.cheese.slowfood.it dal 26 giugno per scoprire tutte le novità della nuova edizione. #Svizzera #emmentalertradizionale #lattecrudo #rawmilk #Cheese #Cheese19 #slowlife #biodiversità #biodiversity #PresìdiSlowFood #SlowFoodPresidia #formaggio #slowfood Ph. Philipp Zinniker

Tales of a semi-professional cheese smuggler ✈️. Finally back in Vermont with raw milk cheeses from Corsica, the Pyrénées, the Auvergne, the Loire, Haute-Savoie, and Franche-Comté.

Calling all cheese lovers ☎️ We're recruiting for Front of House staff! If you're passionate about hospitality, have previous industry experience and understand what fantastic customer service is all about - we'd love to hear from you! Please email your CV to jobs@thecheesebar.com ⁣ •⁣ ⁣ •⁣ ⁣ •⁣ #britishcheese #cheesepairing #londonevents #foodevents #rawmilk #rawmilkcheese #artisancheese #cheesehead #cheeselover #cheeseboard #cheeseplate #cheesy #cheeeeese #londonfoodie #toplondonrestaurants #lovelocalcamden #thingstodolondon #mylondon #yougottaeatthis #londonfood #cheeselovers #cheesetasting #camdenmarketlondon #timeoutlondon #infatuationlondon #timeoutlondon #eaterlondon #londonjobs #hospitalityjobs #jobvacancy #hospitalityjobs

something i’ve never really talked about on here is food intolerances‍♀️ when i was younger, i never had any issues with food. i would eat everything and i was totally fine! but after everything my body’s been through, from years of restriction and overexercise to sudden periods of rest and rapid weight gain to stress and anxiety and daily panic attacks—my body’s been through A LOT this has led me to be sensitive to a whole range of foods, including dairy. • i am so done with being restricted as you guys know, so i’ve started incorporating certain dairy back into my diet: raw milk. the results have been truly incredible to get the full scoop on HOW I REVERSED MY SENSITIVITY TO DAIRY head on over to my blog or click the link in bio♥️ #simplybalancedliv

ChaCha • The only kid we kept this year, she’s one of triplets to Charli {first freshener}. Her baby blues! She is fun and spunky, becoming quite the pro at goat parkour. Her mom has a really impressive udder for being a FF...will be interesting to see what the future holds for this beauty.

We are living in a time where gut disease is becoming more and more common. GI doctors will tell you to eat more fibre and vegetables ⁣⁣⁣ ⁣⁣⁣ However, if you look at the Human Gut you can see that fibrous foods are a lot harder to digest. Animals that consume lots of fibre have very large colons which help them break down the fibre. Humans have a much smaller colon ⁣⁣⁣ ⁣⁣⁣ We also have a long small intestine much like carnivore animals. This shows us that we can digest meat with extreme efficiency. When our gut is injured we should be consuming more animal foods and less fibrous plant foods ⁣⁣⁣ ⁣⁣⁣ What makes a food easy to digest ? ⁣⁣⁣ ⁣⁣⁣ The amount of enzymes a food contains , the bacteria and the amount of anti nutrients. Raw dairy is the easiest food to digest because it comes with enzymes and bacteria that do the digestion for us and has zero anti nutrients ⁣⁣ ⁣⁣⁣ Digestion is incredibly demanding and expensive for the body so the more you can help the body digest foods, the better ⁣⁣⁣ ⁣⁣⁣ It’s about time we realised that animal foods are the most digestible foods for humans and when the gut is injured plant food consumption should be decreased ⁣⁣ ⁣⁣⁣ ⁣⁣⁣ ⁣⁣⁣ #foodlies #nutrientdense #guthealthmatters #guthealth #selfhealers #gutbrainconnection #gutbrainaxis #yes2meat #rawdairy #meatheals #ketodiet #carnivorediet #leakygut #healyourgut #candida #westonaprice #wisetraditions #ancestralwisdom #foodismedicine #paleo #rawmilk

Cheese is coming! As we prepare for the largest international festival dedicated to raw milk cheese, we present some of the Slow Food Presidia who'll be present. Today: the Castel del Monte Canestrato sheep breed from Abruzzo, Italy. As many as 300 different forage plants have been recorded in the pastures of the Gran Sasso, compared to 20 or 30 in Alpine meadows. This exceptional diversity and the dry climate at higher altitudes have created the ideal conditions for sheep farming. Over the centuries, flocks have been brought here seasonally from other regions. The culture of the seasonal migration of livestock (transhumance) and the related cheese production are an integral part of the history of all of Abruzzo, but it is the Gran Sasso and Monti della Laga National Park that offers the ultimate grazing destination. Campo Imperatore is a 19-kilometer-long plateau located at 1,800 meters above sea level, where thousands and thousands of sheep are still brought every May. This was once the destination of the horizontal transhumance, practiced for at least two millennia, which used wide grassy paths known as tratturi to bring the sheep up to the pastures. In this way they can guarantee outdoor grazing for their sheep for seven to nine months every year. A good part of Campo Imperatore lies within the municipality of Castel del Monte, home to a traditional cheese of exceptional quality. Come to Bra for the 12th edition of Cheese, from September 20-23 and discover the biodiversity of cheese from around the world! All the details will be online from June 26 at Cheese.slowfood.it Photo: Slow Food Archive #cheese19 #rawmilk #abruzzo #slowlife #biodiversity #slowfoodpresidia #slowfood #sheepmilk #sheepcheese