So I usually source my whole milks at my local King Soopers store for making cheese and they normally come out fine. When I want something special I spend the money and use Kalona cream top milk from a natural grocers here in town ... I lost my access to raw milk so this cream top is the best I can find.
However, for personal consumption, we have a milk service from a local dairy here in town and usually only buy 1% or 2% milk from them half gallons at a time, but it is not cream top, it is both Pasteurized and Homogenized. I have never ordered whole milk from them for making cheese because for less than the cost, I can get cream top milk (the milk service is expensive but convenient). Since this was my first Parmesan make, and it uses low fat milk, I thought, Hey I can use that milk from my local dairy and give it a go so I ordered some extra half gallons .... I dont really know where this clostridia came from but of course it now has me suspicious of this milk source. The source made the good milk list at NEC and I know it could have come from all kinds of sources but I am suspicious.
