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Background info: There is something ancestral and comforting about cheese: from the poignant Roquefort of France to the silky smooth Oaxaca cheese of Mexico, humankind has been molded by cheesemaking, or caseiculture, for millennia. Evidence from pottery sieves laced with milk residues shows that people may have been straining cheese as early as 7,000 years ago; since humans had not yet developed lactose tolerance at that time, processing milk into yogurt or cheese would have enhanced its digestibility.
Along with providing a highly bioavailable form of calcium and other crucial minerals, studies show that dairy consumption, particularly cheese, is associated with higher brain levels of glutathione in older adults.
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- 4 cups heirloom potatoes, mashed (such as French fingerling)
- 1 cup crème fraiche
- ½ cup pastured butter
- 2 cups grated pastured cheese (I like using three complementary cheeses)
- 1 medium onion, finely chopped
- 1 small head garlic, minced
- 4 pastured eggs, separated
- 1 level tablespoon organic onion powder
- 1 level tablespoon organic garlic powder
- prepared mustard to taste
Sauté chopped onion and garlic in a bit of butter. Combine with potatoes, crème fraiche, butter, cheese, spices, mustard, and egg yolks. Beat egg whites until stiff, then gently fold into the mixture. Top with a handful of grated cheese and bake at 350 ̊ F for 40 minutes.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara. See her wonderful presentation on the Price-Pottenger YouTube Channel, and visit her website at lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available now from Price-Pottenger.
Published in the Price-Pottenger Journal of Health and Healing
Spring 2013 | Volume 37, Number 3
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