Farmstead cheese farmstead cheeses are produced from water buffalo milk (mainly Buffalo mozzarella). Farmstead cheeses are most often made on family farms in small batches and is often sold at local farmers' markets. While Europe has long had a very strong tradition of farmstead cheese-making, it is only in the last decades of the 20th century that farmstead cheese-making began to return to prominence in North America. In the United States, the top states for farmstead cheesmaking include Vermont, California, and Wisconsin, although farmstead cheese is growing rapidly in other states, like Georgia, as well. North Carolina is another state that has
Milk and meat in Jewish law mammals produce milk. According to Shabbethai Bass, Rashi was expressing the opinion that the reference to a "mother" was only present to ensure that birds were clearly excluded from the prohibition; Bass argued that Rashi regarded the ban on boiling meat "in its mother's milk" to really be a more general ban on boiling meat in milk, regardless of the relationship between the source of the meat and that of the milk. Substances derived from milk, such as cheese and whey, have traditionally been considered to fall under the prohibition, but milk substitutes, created from non-dairy sources, do not. However,