Bringing Back Traditional Cheese-Making — Interview With Ashley Armstrong

Cheese has been a staple in human diets for millennia. However, the advent of industrial cheese production has dramatically altered its quality, making real, traditional cheese increasingly hard to find in the U.S. Instead, the market is now flooded with cheese made using synthetic, lab-produced rennet, which alters its nutritional profile and fails to match the quality and benefits of traditionally made cheese.

Fortunately, exciting developments are underway to make high-quality cheese more accessible to a broader audience. This initiative is spearheaded by Ashley Armstrong, cofounder of Angel Acres Egg Co., which specializes in low-PUFA (polyunsaturated fat) eggs, and the Nourish Cooperative, which provides some of the healthiest food in the United States. Ashley is also an expert on the late Dr. Ray Peat’s principles of bioenergetic medicine.

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