Andy Montoya
Raw milk cheese is a cheese made from unpasteurized milk. It is known for its richer taste and more complex flavor profile compared to cheese made from pasteurized milk. However, consuming raw milk and its products may be risky due to the potential presence of harmful bacteria such as campylobacter, listeria, E. coli, and other foodborne pathogens. While the Food and Drug Administration (FDA) requires raw-milk cheese to be aged for at least 60 days before sale, the question of whether raw milk cheese goes bad remains a topic of discussion, with some highlighting the potential benefits of its rich flavor and others expressing concerns about food safety.
| Characteristics | Values |
|---|---|
| Flavor | Raw milk cheese may have a richer, more complex flavor than pasteurized cheese. |
| Safety | Raw milk cheese is generally considered risky to consume due to the possibility of foodborne bacteria such as campylobacter, listeria, E. coli, and the avian influenza virus. However, the risk is low if proper sanitation and manufacturing processes are followed. |
| Regulations | The Food and Drug Administration (FDA) in the US requires raw-milk cheese to be aged for at least 60 days before sale. |
| Health Risks | Children, adults over 65, pregnant people, and immunocompromised individuals are advised to avoid raw milk cheese due to increased vulnerability to pathogens. |
| Contamination | The risk of contamination is higher in soft and semi-soft raw milk cheeses, while hard cheeses like cheddar and Parmesan are considered safer. |
| Consumer Concerns | Some consumers express concerns about the legality and safety of raw milk cheese, while others argue for its exceptional flavor and traditional aspects. |
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What You'll Learn
Raw milk cheese safety
Raw milk cheese is made from unpasteurized milk, which means it may contain bacteria such as campylobacter, listeria, E. coli, and other foodborne pathogens. While the unique flavour and texture of raw-milk cheese are highly sought after, the consumption of raw milk and raw-milk products is considered risky. The Centers for Disease Control and Prevention has long warned against drinking raw milk, and the Food and Drug Administration requires raw-milk cheese, both domestic and imported, to be aged for at least 60 days before being sold.
The process of pasteurization kills off bacteria, both good and bad, which can deprive the end product of some of its original character. However, it also makes the milk safer for consumption, especially for children, adults over 65, pregnant people, and immunocompromised people.
The risks associated with raw milk cheese are generally small, especially if the cheese has been aged for more than 60 days. The bacteria in the cheese are further broken down during the aging process, reducing the risk of illness. In 2016, the FDA tested 1,600 samples of raw-milk cheeses and found less than 1% of the samples to be contaminated. However, it is important to note that the risk is not zero, and there is still a small chance of illness from consuming raw-milk cheese.
The safety of raw milk cheese also depends on the hygiene standards maintained during production and the storage conditions. Proper refrigeration is crucial to prevent the growth of harmful bacteria. Additionally, the type of cheese also plays a role in the risk level, with hard cheeses like cheddar and manchego generally considered safer than soft cheeses like Brie or semi-soft cheeses like Fontina.
Overall, while raw milk cheese can provide a unique flavour and texture experience, it is important to be aware of the potential risks associated with consuming unpasteurized dairy products. The decision to consume raw milk cheese should be made after considering individual health factors and the hygiene standards maintained during production and storage.
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Pasteurized vs unpasteurized milk
Pasteurization is a process of heating and cooling milk to prevent spoilage and remove bacteria, discovered by French chemist and microbiologist Louis Pasteur in the nineteenth century. Pasteurization effectively kills pathogens in raw milk without significantly impacting milk's nutritional quality. However, some people believe that raw milk is better for lactose-intolerant individuals, easier to digest, and nutritionally superior. These misconceptions have led to a demand for raw milk and its products, despite the health risks involved.
Raw milk can contain various disease-causing pathogens, and numerous studies and foodborne outbreaks have demonstrated the associated risks. The FDA, USDA, and CDC have warned of serious health risks associated with consuming unpasteurized milk, and federal law prohibits its distribution and sale across state lines. In addition, many states have passed laws to prohibit consumers from buying unpasteurized milk.
While raw milk cheese may have a richer taste and more complex flavor due to the microbes present, consuming raw milk and its products may be risky. The bacteria in raw milk cheese are expected to be destroyed after being aged for at least 60 days, as required by the FDA. However, there is still a small risk of illness from pathogens, especially for children, older adults, pregnant women, and immunocompromised individuals.
In 2016, the FDA tested 1,600 samples of raw-milk cheeses and found less than 1% contamination. While hard cheeses like cheddar and manchego fared better, there were still some contaminated samples. Avian flu has also raised concerns, as studies have shown that mice given raw milk from infected cows became ill. Although the aging process can reduce the risk of illness, it cannot be completely eliminated. Therefore, until there is certainty that raw-milk cheeses cannot transmit infectious viruses, experts recommend that people avoid consuming them, especially those who are more vulnerable to pathogens.
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Avian flu and raw milk
Raw milk and raw-milk cheeses have been known to carry certain health risks. The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, calling it one of the riskiest foods to eat. It can cause illnesses from campylobacter, listeria, E. coli, and other foodborne bacteria.
Avian flu has raised new questions about the risks of consuming raw milk and raw-milk cheese. In 2024, the U.S. Department of Agriculture reported that avian influenza was spreading among dairy cows. The Food and Drug Administration (FDA) confirmed that viral particles were present in pasteurized milk, but that pasteurization likely killed the virus. The risk to the general public from avian flu is currently low. However, the CDC recommends that people consume only pasteurized milk and dairy products to protect their health.
Some studies have found that the standard 60-day aging process used for raw milk cheese may not be effective at killing the avian flu virus. The FDA has tested samples of commercially available raw milk cheese, and while most tested negative for the virus, some results are still pending. The agency plans to take more samples to better understand the risks.
While the risk of illness from raw milk cheese is generally low, it is not zero. Vulnerable populations, including children, adults over 65, pregnant people, and immunocompromised individuals, should opt for pasteurized cheese to minimize the risk of illness.
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Health risks of raw milk cheese
Raw milk and raw-milk cheese can pose serious health risks. The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, calling it one of the riskiest foods to eat. The CDC reported 202 outbreaks linked to raw milk consumption between 1998 and 2018, resulting in 2,645 illnesses and 228 hospitalizations.
Raw milk can contain harmful bacteria and germs, such as Salmonella, E. coli, Listeria, Campylobacter, and other foodborne pathogens. These bacteria can cause severe foodborne illnesses, often referred to as food poisoning. The risks are particularly high for children, older adults, pregnant women, and immunocompromised individuals.
In 2016, the FDA tested 1,600 samples of raw-milk cheeses and found less than 1% contamination. However, the presence of harmful bacteria in raw milk cheese, even in small amounts, poses a potential health risk. The FDA and CDC currently recommend that people refrain from consuming raw milk or raw milk products due to the possibility of bacterial infections and the recent concerns about avian influenza in dairy cows.
While some people argue that raw-milk cheese has superior flavour and texture due to the presence of natural bacteria, the risks associated with consuming raw milk products may outweigh the benefits. It is essential to consider the potential health risks before consuming raw milk cheese, especially for individuals belonging to vulnerable groups.
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Benefits of raw milk cheese
Raw milk cheese is a divisive topic, with some extolling its health benefits and others questioning its safety. However, it is clear that raw milk cheese has several benefits, which are outlined below:
Firstly, raw milk cheese is a valuable source of dairy, containing 20% of the recommended daily intake of calcium in just one ounce. It also contains vitamins A, B, D, E, and K, which are essential for a healthy diet. The cheese is also packed with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA, and Omega-3 fatty acids. These good bacteria can benefit the gut microbiome, aiding digestion and overall health.
Secondly, raw milk cheese is often prized for its flavour. The cheese-making process involves increasing lactic acid, which helps destroy unwanted bacteria, resulting in a safe and delicious product. The cheese is aged for a minimum of 60 days, allowing natural flavours to shine through without the need for additives or preservatives. The flavour of the cheese reflects the cows' diet, and its natural colour changes with the seasons.
Thirdly, raw milk cheese may help soothe allergies such as asthma and hay fever. It can also help regulate hunger levels, as the natural digestive enzymes aid in processing food more quickly.
Finally, raw milk cheese is a natural option for those who experience discomfort with processed cheese products due to lactose intolerance.
While raw milk cheese has these benefits, it is important to note that there are also risks associated with consuming unpasteurized products, and certain vulnerable groups are advised to opt for pasteurized goods.
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Frequently asked questions
The consumption of raw milk and raw-milk cheese is considered risky by many experts. The Centers for Disease Control and Prevention has long warned against drinking raw milk, calling it one of the riskiest foods to eat. It can cause illnesses from campylobacter, listeria, E. coli, and other foodborne bacteria. However, the risk of getting sick from properly produced and aged raw-milk cheese is considered low.
The Food and Drug Administration (FDA) requires raw-milk cheese, domestic or imported, to be aged for at least 60 days before it’s sold. During this time, bacteria that may be present in the cheese should be destroyed.
Raw-milk cheese is known for its richer, more complex flavor and texture compared to pasteurized cheese. The pasteurization process kills off most of the milk’s natural bacteria, both “good” and “bad,” which can deprive the cheese of some of its original character and flavor.
