Unpasteurized Cheese: Longer-Lasting?

Whether unpasteurized cheese lasts longer than pasteurized cheese depends on the type of cheese. Hard cheeses like parmesan, pecorino, and cheddar have a longer shelf life than soft cheeses like brie, feta, and camembert. This is because bacteria struggle to grow in the dry environment of hard cheeses. However, pasteurized cheese has a longer shelf life than unpasteurized cheese of the same variety. This is because the pasteurization process kills off pathogenic bacteria that could be harmful to consumers.

Unpasteurized cheese and health risks

Unpasteurized cheese, also known as "raw cheese", has been made and consumed for centuries. It is particularly common in Europe, where it is widely sold, and in the United States, where it is produced by a few American dairies. Unpasteurized cheese is made from milk that has not been heated to a high temperature for a set time period, and therefore may contain harmful microbes such as Salmonella, Listeria, and E. coli. These microbes can cause foodborne illnesses, often called "food poisoning", which can be especially dangerous to people with weakened immune systems, children, older adults, and pregnant women.

In the United States, the Food and Drug Administration (FDA) requires that raw-milk cheeses age for at least 60 days at less than 36 degrees Fahrenheit before being sold to consumers. This is because research has shown that this is the shortest time and lowest temperature needed for the cheese's salts and acids to break down lingering pathogens. However, recent studies have shown that some harmful bacteria can persist even longer, making soft, young cheeses—especially those treated with brine or other mold-bearing agents—risky to eat. Some hard, mild cheeses that are aged for only a few months can also pose health risks.

In Canada, domestic or imported unpasteurized cheese can be sold but must be aged for at least 60 days, as it is considered that by this time any potentially harmful bacteria will have died off naturally. However, soft cheeses such as Brie are at their prime after being ripened for only 20-30 days, meaning that most Canadians have never tried authentic versions of these cheeses.

Despite the potential health risks, some people argue that unpasteurized cheese is healthier and has a more complex flavor profile than pasteurized cheese. They claim that pasteurization kills off good bacteria that aid digestion and give cheese its unique flavor. However, health professionals advise that the risks of consuming unpasteurized cheese are rarely worth the benefits, and that vulnerable groups such as children, adults over 65, pregnant people, and immunocompromised individuals should always opt for pasteurized cheese.

Pasteurized vs unpasteurized cheese taste

Pasteurized vs unpasteurized cheese is a highly debated topic, with strong arguments on both sides. While pasteurization kills harmful bacteria, it also kills the good bacteria that give raw milk cheeses their unique, complex flavours.

Pasteurized Cheese

When making pasteurized cheese, milk is heated to approximately 65° C (149° F). This kills off any pathogenic bacteria that could be harmful. Pasteurization is considered more efficient on a large scale, as there is less risk of bacteria from the cows during the milk collection stage. It also extends the shelf life of dairy products.

Unpasteurized Cheese

Unpasteurized cheese, also known as raw milk cheese, is made by heating milk to about 30° C (86° F). This is just enough heat to allow the milk to start fermenting and eventually turn into cheese. The bacterial compounds are not destroyed, resulting in a much more flavourful and powerful cheese.

Some experts believe that the enzymes in raw milk cheese are healthier and aid digestion. However, unpasteurized cheese carries more risk and has a shorter shelf life. Raw cheeses containing live and unaged cultures continue to age and change, making them harder to mass-produce and standardize.

Heat-Treated Cheese

Heat-treated cheese is made by heating milk to approximately 55° C (131° F) for about 15 seconds. This method is considered a good balance between pasteurized and unpasteurized milk, as it kills off potentially dangerous bacteria while preserving most of the complex flavours.

Taste

Unpasteurized cheese is often praised for its unique, complex flavours. The bacterial compounds in the cheese are not destroyed, resulting in a more flavourful and powerful taste. However, it is important to note that even with unpasteurized cheese, other factors such as the skill of the cheese maker can have an equal or greater impact on the final product.

On the other hand, pasteurized cheese may lack some of the complex flavours of unpasteurized cheese, but it is still possible to create delicious pasteurized cheeses through skill and knowledge of the craft. Some of the world's top cheeses are pasteurized.

In conclusion, while unpasteurized cheese may offer more complex flavours, both pasteurized and unpasteurized cheeses can be equally enjoyable, depending on personal preference and the specific cheese in question.

How to store unpasteurized cheese

Storing unpasteurized cheese is a delicate process. Unpasteurized cheese, also known as raw-milk cheese, is made from milk that has not been heated to a high temperature to destroy microorganisms. This means that the cheese can be more susceptible to spoilage and the growth of harmful bacteria. To ensure the safety and longevity of your unpasteurized cheese, follow these steps:

Purchase from a Reputable Source:

Buy your unpasteurized cheese from a trusted cheese shop, specialty store, or directly from a local farm or cheesemaker. In the United States, raw-milk cheese must be aged for at least 60 days before it can be sold, as regulated by the Food and Drug Administration. This aging process helps to reduce the risk of harmful bacteria.

Check the Label:

When purchasing pre-packaged unpasteurized cheese, carefully read the label. It should clearly indicate if the cheese is unpasteurized or raw. This information will help you make an informed decision about the safety and freshness of the product.

Storage Temperature:

Store your unpasteurized cheese at a consistent temperature of 35°F (1.6°C). This cool temperature helps to inhibit the growth of bacteria and slows down the aging process, keeping your cheese fresher for longer. A dedicated cheese refrigerator or a well-maintained home refrigerator can provide the necessary cool environment.

Storage Environment:

Maintain a humid environment for storing your unpasteurized cheese. Cheese is sensitive to its surroundings, and a dry environment can cause it to dry out and lose its flavour and texture. Consider using a cheese storage container or a specialized cheese storage bag to help regulate humidity.

Storage Duration:

Unpasteurized cheese, when stored properly, can have a longer shelf life than expected. An unopened packet of hard unpasteurized cheese, such as raw-milk cheddar, can be stored in the fridge for up to four months or in the freezer for up to eight months. Once opened, consume the cheese within six weeks.

Handling and Hygiene:

Always handle unpasteurized cheese with clean hands or utensils to prevent the transfer of bacteria. Keep your storage area and equipment clean and sanitary to minimize the risk of contamination. Wash your hands before handling the cheese, and ensure that any cutting boards or knives are thoroughly cleaned before and after use.

Cut Off Mould:

If you notice any mould on your unpasteurized cheese, it is generally safe to cut away the affected portion. Use a sharp knife to trim the mouldy part, cutting at least a few centimetres away from the affected area. However, if the cheese is soft and moist, it is advisable to discard it, as mould can spread more easily in softer cheeses.

Monitor for Spoilage:

Regularly inspect your unpasteurized cheese for any signs of spoilage. If the cheese develops an unpleasant odour, noticeable mould growth, or a change in texture or appearance, discard it immediately. Trust your senses and avoid consuming cheese that doesn't look or smell right.

By following these storage guidelines, you can prolong the freshness and quality of your unpasteurized cheese while also ensuring food safety. Remember that proper storage is essential to maintain the delicate flavours and textures of these artisanal cheeses.

The best-before date of unpasteurized cheese

In terms of regulations, the laws vary depending on the region. In Canada, for instance, unpasteurized cheese must be aged for a minimum of 60 days before it can be sold, as this period is believed to eliminate harmful bacteria. Similarly, in the United States, the Food and Drug Administration (FDA) mandates that raw-milk cheeses, whether domestic or imported, must be aged for a minimum of 60 days at 35º F or higher.

However, it is important to note that modern studies and illness outbreaks have indicated that some harmful pathogens can survive in raw-milk cheese beyond 60 days. As a result, there are certain groups of people who are generally advised to avoid unpasteurized cheese, including pregnant women, the elderly, and individuals with compromised immune systems.

When it comes to storage, the shelf life of unpasteurized cheese can vary depending on factors such as the type of cheese, processing methods, packaging, and storage conditions. Hard cheeses, such as Parmesan or Cheddar, tend to have longer shelf lives compared to softer varieties. Proper storage involves keeping the cheese in its original wrapper or a tightly closed container in the refrigerator at 40°F or lower.

The safety of eating unpasteurized cheese during pregnancy

Pregnant women are advised to avoid eating unpasteurized cheese. This is because unpasteurized cheese may contain harmful bacteria such as E. coli or Listeria, which can cause food poisoning. While most infections are mild, there is a small risk of serious complications such as a blood infection or meningitis. Moreover, the illness may be passed on to the baby, leading to miscarriage, premature birth, illness, or even infant death.

In the United States, nearly all fresh (unaged, rindless) cheese, such as mozzarella, feta, or ricotta, is pasteurized. The same is true for soft, creamy, spreadable cheeses, with 99% of these being pasteurized. Examples include Brie, Camembert, and Taleggio. Harder, drier, and more acidic cheeses such as Cheddar, Manchego, and blue cheeses may be unpasteurized but must be aged for at least 60 days to kill any harmful bacteria.

While pasteurization kills harmful bacteria, it also destroys beneficial bacteria that give raw milk cheeses their unique, complex flavors. Some people believe that the enzymes in raw milk cheese aid digestion and are healthier. However, there are food safety concerns associated with the mass production of unpasteurized cheese.

To ensure the safety of unpasteurized cheese, small-scale cheese makers have greater control over their inputs. They usually have a small herd of cows and use fresh milk from their herd daily to make cheese. These producers are focused on creating a premium product and take animal husbandry, good feed, sanitary milking practices, and dairy hygiene very seriously.

In summary, while unpasteurized cheese can be safely consumed by the general population, pregnant women are advised to avoid it due to the small risk of bacterial infections that can harm both the mother and the unborn child. Instead, pregnant women can opt for pasteurized cheese, which is widely available and safe to consume during pregnancy.

Frequently asked questions