Why is this in the vegetarian section when it uses chicken broth?

Thanks Laura, I’ll check out those links. I don’t have much hope of finding raw milk cheese where I live, but one day I would love to have a cow of my own - always thought they were beautiful animals.

I discovered Carmenere while living in Chile (great country) a few years ago - couldn’t get enough of the stuff. Although that applies to just about every kind of wine, come to think of it.

I’ve been vegetarian for a long time because of farming practices like the ones described here, but I’d have a very hard time giving up cheese. Any suggestions about how I can find out more about farming practices behind specific brands and types of cheese? I’ve no intention of eating Kraft cheese slices or anything like that, but what about the more interesting cheeses in my local supermarket? I’ve been eating a lot of locally-produced goat cheese from the farmers’ market, but I do like a bit of variety now and again.

Thanks a lot to anyone who can point me in the right direction!