October 12, 2025 – Genoa
raw milk
Open letter regarding raw milk cheese production
The use of raw milk in Italy has deep historical roots and reasons, which cannot be traced to a fad or backwardness of producers. The presence of milk strains indigenous and specific to each area has made it possible to obtain products with distinctive aromatics. The microbial flora of milk also represents a real resource from the health point of view, due to competitive effects with the flora
environmental pathogenic
Cheese elective home of raw milk
Around a raw milk cheese there is a world of pastures, meadows, woods, herbs, flowers and scents
There is ancient knowledge, there is care for the landscape and the land, there are local breeds
And honeys, and wools…
And the work of those who want a different future. More harmonious, more conscious, more true.
Open letter to the ministry from the Italian Agroecology Association
The use of raw milk in Italy has deep historical roots and reasons, which cannot be traced to a fad or backwardness of producers. The presence of milk strains indigenous and specific to each area has made it possible to obtain products with distinctive aromatics.
Guidelines for the control of STEC in unpasteurized milk and milk products
Newly published STEC regulations require daily inspections of all curds-a measure that, while motivated by food safety needs, results in unsustainable costs for small producers and an added burden of time and logistics that makes management difficult, especially for those working in mountainous or marginal areas.
An appeal from the Raw Milk Network 4 Life
A group created by producers but open to all supporters where the primary goal is to share, support and create an information movement on Raw Milk.
