Randy Chandler
Hispanic-style cheeses, such as queso fresco, have been associated with Listeria monocytogenes. Queso fresco-type cheeses are fresh, soft, and high-moisture, and do not go through a significant aging process, which can help kill Listeria. In the United States, the sale of cheese made from unpasteurized milk has been forbidden since 1949 unless the cheese is aged for at least 60 days. This ban is meant to protect consumers from potentially harmful pathogens. While some believe that using raw milk creates more flavorful and healthful cheeses, others argue that the risk of illness from unpasteurized milk products is rarely worth the benefits.
| Characteristics | Values |
|---|---|
| Taste | Unpasteurized milk cheeses have a unique, complex flavour profile that pasteurized cheeses cannot replicate. |
| Safety | The consumption of unpasteurized milk and milk products can cause foodborne illnesses. The U.S. government has forbidden the sale of cheese made from unpasteurized milk unless it is aged for at least 60 days to prevent the growth of harmful bacteria. |
| Availability | Unpasteurized milk cheeses are available in certain U.S. states and European countries. They can be found at specialty stores, high-end restaurants, and local farmers' markets. |
| Types of Cheese | Examples of unpasteurized milk cheeses include Big Bang, Grayson, Winnimere, Morbier, Raclette, Tete de Moine, Juniper Grove Bouche, Constant Bliss, St. Nectaire, Silver Mountain, Sally Jackson, and many more. |
Explore related products
What You'll Learn
Hispanic-style cheeses and their association with Listeria monocytogenes
Hispanic-style cheeses (HSCs) have been associated with several outbreaks of Listeria monocytogenes infections. In February 2021, the Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and state and local health departments investigated a multistate outbreak of Listeria monocytogenes infections potentially linked to Hispanic-style fresh and soft cheeses. The investigation identified seven people infected with the outbreak strain of Listeria monocytogenes across four states: Connecticut, Maryland, New York, and Virginia. Six of the seven ill people were Hispanic, and three of the four interviewed reported consuming at least one type of Hispanic-style fresh and soft cheese before falling sick. The investigation specifically implicated queso fresco, with three of the four interviewed individuals reporting consumption of this cheese. Other potentially affected cheeses include queso blanco and queso panela.
The rise in Listeria monocytogenes infections associated with HSCs is likely multifactorial. One key factor is the increasing Hispanic population in the United States, which has led to a corresponding increase in the consumption of HSCs. However, this rise in popularity has not been met with adequate advances in food safety to prevent outbreaks. HSCs typically have high moisture content, low salt content, and low acidity due to minimal ripening. These characteristics create an environment conducive to the growth of Listeria monocytogenes, especially when the cheeses are stored at refrigerated temperatures.
Furthermore, post-pasteurization contamination or insufficient pasteurization can introduce Listeria monocytogenes into the cheese. While pasteurization of milk effectively kills Listeria, products made from pasteurized milk can still become contaminated if they come into contact with contaminated equipment or are produced in unsanitary conditions. This highlights the importance of strict hygiene and sanitation protocols in cheese manufacturing facilities to prevent cross-contamination.
To address the issue of Listeria monocytogenes contamination in HSCs, researchers have summarized intervention methods to eliminate listerial contaminants. These methods likely include enhanced sanitation and hygiene protocols, as well as improved ripening processes to increase the acidity and salt content of the cheeses, creating an environment less favourable for Listeria growth. By implementing these interventions, cheese manufacturers can help reduce the risk of Listeria monocytogenes outbreaks associated with HSCs and protect the health and safety of consumers.
Swiss Cheese Holes: Worm Theory Explained
You may want to see also
The unique flavour of raw-milk cheese
Raw-milk cheese is made with milk that is unpasteurized. Until the late 19th century, all cheeses were made with raw milk. Pasteurization was introduced in the mid-1900s to kill bacteria and guarantee a safe and consistently tasting product. However, raw-milk cheese has a unique flavour that is influenced by the season it is harvested and the conditions in which it is aged, making it as complex as wine.
Raw-milk cheeses may be firm, oozy, creamy, or crumbly, and can come in any shape. They are almost always made by small-scale artisanal producers and often come from the milk of a single herd of cows, sheep, or goats. The use of raw milk in cheesemaking offers a way to personalise the starter culture, as the bacterial load from the milk can bring unique flavours to the cheese.
The rich array of flavours and aromatics in raw-milk cheese is due to the presence of naturally occurring flavour-rich enzymes (good bacteria) that are destroyed or denatured by heat during pasteurization. Raw-milk cheese also imparts a sense of "terroir", or the "taste of place", that reflects the unique characteristics of the land in which it is made.
Some popular raw-milk cheeses include Roquefort, Comte, Brie de Meaux, Pitchfork Cheddar, Parmigiano Reggiano, Raw Milk Sharp Cheddar, Raw Milk Cranberry Cheddar, and Raw Milk Vermont Artisan Cheddar. These cheeses offer a unique taste experience, ranging from sweet and milky to complex and savoury.
While raw-milk cheese has a unique and sought-after flavour, it is important to consider the potential risks associated with consuming unpasteurized milk products. Recent bacterial outbreaks have raised concerns about the safety of these artisanal products, especially for children, older adults, pregnant people, and immunocompromised individuals.
The Delectable Science Behind Ritz Cheese Flavor
You may want to see also
The safety of raw-milk cheese
Raw milk can be contaminated with harmful bacteria, and it has been called one of the riskiest foods to eat by the Centers for Disease Control and Prevention (CDC). It can cause illnesses from campylobacter, listeria, E. coli, and other foodborne bacteria. In 2016, the Food and Drug Administration (FDA) tested 1,600 samples of raw-milk cheeses, and less than 1% of the samples were contaminated. However, recent bacterial outbreaks from consuming cheese made from unpasteurized milk have raised questions about the safety of these products. The CDC and FDA currently recommend that people do not consume raw milk or raw milk products.
The U.S. government has forbidden the sale of cheese made from unpasteurized milk unless it is aged for at least 60 days. This 60-day ban is meant to protect consumers from potentially harmful pathogens, as the acids and salts in raw-milk cheese naturally prevent listeria, salmonella, and E. coli from growing after 60 days. However, some cheesemakers believe that using raw milk creates more flavorful and healthful cheeses, and they do not think it is necessary to wait 60 days to eat cheese made from raw milk.
Ultimately, the decision to consume raw-milk cheese is a personal one. While it is true that pasteurization can kill off some beneficial microbes in milk, the risk of illness from unpasteurized milk products is rarely worth the benefits. Children, adults over 65, pregnant people, and immunocompromised individuals should always opt for pasteurized cheese. However, for those who are willing to take on a small amount of risk, raw-milk cheese can be a delectable and unique culinary experience.
The Moon: Green Cheese and Its Meaning
You may want to see also
Explore related products
The marketing of raw-milk cheese
Raw-milk cheese is made with milk that is unpasteurized and has been the prime ingredient for great cheeses throughout history due to its unique flavour. The rich array of well-defined flavours, aromatics, and depth of complexity in raw-milk cheese is attributed to the presence of naturally occurring flavour-rich enzymes (good bacteria) that are destroyed during the pasteurization process. This also imparts a sense of "terroir", or the "taste of place", reflecting the unique characteristics of the land where the cheese is produced.
In the past, milk and cheese products were marketed as safe and pathogen-free when pasteurized, a claim supported by organizations like the FDA and the Centers for Disease Control and Prevention. However, recent studies have shown that pasteurization can also kill viruses, as seen in the case of avian influenza in dairy cows. While this reinforces the safety argument for pasteurization, it also highlights the potential health risks associated with consuming raw milk products.
Despite the potential risks, the popularity of raw-milk cheese in the US and other countries is on the rise due to effective marketing strategies. Raw-milk cheese is often marketed as a less processed, more nutrient-rich option, appealing to consumers seeking a healthy, high-end, and natural lifestyle. The perception of raw-milk cheese as a premium, artisanal product with a unique flavour has contributed to its growing demand.
Artisan cheese production, including raw-milk cheese, is increasing in the US, constituting an important economic niche. Raw-milk cheese producers enjoy a competitive advantage by meeting consumer expectations for minimally processed, natural products with well-defined origins. The marketing of raw-milk cheese effectively targets those seeking unique, authentic, and artisanal food experiences.
In conclusion, the marketing of raw-milk cheese has evolved to emphasize its flavour, health benefits, and artisanal nature. While safety concerns remain, effective marketing strategies have contributed to the growing popularity of raw-milk cheese among consumers seeking unique and natural food options.
The Ultimate Havarti Cheese Origins: Where is it Made?
You may want to see also
The process of pasteurization
Pasteurization is a process of food preservation that involves the application of mild heat to packaged foods, such as milk and fruit juices, to eliminate pathogens and extend shelf life. The process is named after French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that heating wine to about 50–60 °C (122–140 °F) for a short time could prevent abnormal fermentation without sacrificing flavour.
The exact temperature and duration of the heat treatment depend on the acidity of the food, with more acidic foods requiring lower temperatures and less time. In modern times, pasteurization is widely used in the dairy industry and other food processing industries to ensure food preservation and safety. The process helps destroy or deactivate microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria.
The most common method of pasteurization in the United States is High-Temperature Short Time (HTST) pasteurization, which uses metal plates and hot water to raise milk temperatures to at least 161 °F for at least 15 seconds, followed by rapid cooling. A similar process, Higher Heat Shorter Time (HHST), uses slightly different equipment and higher temperatures for a shorter duration. For a product to be considered Ultra Pasteurized (UP), it must be heated to no less than 280 °F for two seconds, resulting in a longer shelf life but still requiring refrigeration.
Another method, aseptic processing or Ultra High Temperature (UHT) pasteurization, involves heating milk or cream to 138–150 °C (280–302 °F) for one or two seconds. When packaged in sterile, hermetically sealed containers, UHT milk can be stored without refrigeration for months. Ultra-pasteurized milk, on the other hand, must be refrigerated due to less stringent packaging, and its shelf life is extended to 60–90 days.
Cheese Grater Materials: What Are They Made From?
You may want to see also
Frequently asked questions
Yes, some Hispanic cheeses are made from unpasteurized milk. Queso fresco-type cheeses are one of these and have been in the news for listeria outbreaks.
Some cheesemakers and consumers believe that using raw milk creates more flavorful and healthful cheeses. Raw milk is thought to impart a unique "taste of place", or "terroir", that has the characteristics of the land in which the cheese is made.
Yes, there are risks associated with consuming unpasteurized milk and cheese. The U.S. government has forbidden the sale of cheese made from unpasteurized milk unless it is aged for at least 60 days, to protect consumers from harmful pathogens. Both the FDA and the CDC currently recommend that people do not consume raw milk or raw milk products.
