Bushra Griffith
Unpasteurized cheese, also known as raw cheese, is made with milk that has not been heat-treated to kill bacteria. The process of pasteurization was developed in the late 19th century, but cheese has been made for millennia, and for most of its history, it was made with raw milk. Raw-milk cheeses are often made by small-scale artisanal producers and are valued for their unique, complex flavours and aromatics. They are also said to impart a terroir, reflecting the unique characteristics of the land where the cheese is made. However, the process of pasteurization is considered more efficient and safer on a large scale, as it extends shelf life and kills harmful bacteria.
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What You'll Learn
- Unpasteurized cheese is made from raw milk, which is milk that hasn't been heat-treated to kill bacteria
- Raw milk is heated to 30°C (86°F) to start fermentation, but not enough to destroy its unique flavour and health benefits
- Raw milk cheese is aged for at least 60 days to prevent harmful bacteria from growing
- Raw milk cheese is often made by small-scale artisanal producers and is usually made from the milk of a single herd of cows, sheep, or goats
- Raw milk cheese is legal to sell in Canada and Europe, but in the US, it can only be sold if it's been aged for at least 60 days
Unpasteurized cheese is made from raw milk, which is milk that hasn't been heat-treated to kill bacteria
Raw milk is considered to have a more complex and unique flavour profile than its pasteurized counterpart. This is because the heat used in pasteurization can destroy or denature many of the naturally occurring enzymes and diverse bacteria found in raw milk, which are responsible for developing flavour. The flavour of raw milk cheese can also reflect the diet of the animal it came from, giving it a sense of "terroir" or "taste of place".
In addition to its flavour benefits, raw milk also has a more nutritive profile than pasteurized milk. It contains "good bacteria" that can aid in digestion and is easier to digest for those who are lactose intolerant due to the presence of certain enzymes. Raw milk also has a higher protein content than pasteurized milk.
Despite these advantages, there are food safety concerns surrounding the consumption of raw milk cheese. In the United States, the sale of raw milk cheese is prohibited unless it has been aged for at least 60 days. This is because, after 60 days, the acids and salts in the cheese naturally prevent harmful bacteria such as listeria, salmonella, and E. coli from growing. Similar regulations are in place in Canada, where raw milk cheese must also be aged for a minimum of 60 days before being sold.
Overall, the decision to consume raw or pasteurized milk cheese comes down to a matter of personal preference, weighing the flavour and nutritional benefits of raw milk against the potential food safety risks.
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Raw milk is heated to 30°C (86°F) to start fermentation, but not enough to destroy its unique flavour and health benefits
Unpasteurized cheese is made from raw milk, which is milk that has not been heated to kill off bacteria and enzymes. The process of making cheese from raw milk has been used for centuries, particularly in Europe. Today, it is generally smaller makers of high-quality, artisanal cheeses that produce unpasteurized cheese.
Raw milk is heated to a temperature of around 30°C (86°F). This is just enough heat to start the fermentation process, which will eventually turn the milk into cheese. The bacterial compounds in the milk are not destroyed at this temperature, resulting in a more flavourful and powerful cheese.
Heating raw milk to a higher temperature, such as 65°C (149°F), will kill off any harmful bacteria but will also destroy the good bacteria that gives raw milk cheese its unique flavour. This process of heating milk to kill off bacteria is called pasteurization. Pasteurization is considered more efficient for large-scale cheese production, as it requires less care in the milk collection stage. It also extends the shelf life of dairy products.
Some proponents of raw milk cheese argue that milk in its natural state is filled with important amino acids, probiotics, and colloidal minerals and enzymes that aid in digestion and allow our bodies to better absorb and utilize the natural sugars and fats in milk. However, it is important to note that raw milk cheese may pose food safety risks, and certain individuals, such as pregnant women, the elderly, or those with compromised immune systems, are generally advised to avoid consuming it.
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Raw milk cheese is aged for at least 60 days to prevent harmful bacteria from growing
Raw milk cheese is made using milk that has not been pasteurized. Pasteurization is the process of heating milk to a high temperature to kill off any harmful bacteria. However, this process also kills good bacteria that contribute to the flavor of the cheese. Raw milk cheese, therefore, has a more complex and unique flavor profile than pasteurized cheese.
Because raw milk cheese has not been pasteurized, it may contain harmful bacteria that can cause illness. To mitigate this risk, raw milk cheese is typically aged for at least 60 days before being sold. This aging process allows the cheese's salts and acids to break down lingering pathogens, making the cheese safer to consume. In countries like the United States and Canada, regulations require that raw milk cheese be aged for a minimum of 60 days to ensure consumer safety.
The 60-day aging rule for raw milk cheese was established based on research from the 1940s and 1950s, which suggested that this timeframe was sufficient to eliminate harmful pathogens. However, recent studies have shown that some harmful bacteria can persist in raw milk cheese for longer than 60 days, raising questions about the effectiveness of the current regulation.
Despite the potential risks, many people argue that raw milk cheese has been consumed safely for centuries, particularly in European countries like France, Germany, and England, which have no minimum aging requirements for raw milk cheese. Instead, these countries focus on other safety measures, such as animal health, hygienic milk collection and storage, fast cooling, and microbiological criteria.
While the debate around the safety of raw milk cheese continues, the aging process remains an important aspect of cheese production. By aging raw milk cheese for at least 60 days, manufacturers aim to strike a balance between preserving the unique flavor of raw milk cheese and ensuring the safety of their product for consumers.
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Raw milk cheese is often made by small-scale artisanal producers and is usually made from the milk of a single herd of cows, sheep, or goats
Raw milk cheese is often made by small-scale artisanal producers using traditional methods. This is because the process of making raw milk cheese is more complex and requires careful handling to ensure food safety. The milk used for these cheeses usually comes from a single herd of cows, sheep, or goats, and it is not pasteurized or heat-treated. Instead, it is warmed to a temperature just high enough to start fermentation, typically around 30° C (86° F) to 102° F. This ensures that the milk retains its unique flavour and aromatic qualities, as well as its nutritional benefits.
The process of making raw milk cheese is more intricate than that of pasteurized cheese. Raw milk cheese producers must be vigilant during the manufacturing process to prevent foodborne illnesses caused by bacteria that may be present in the milk. The cheese is then aged for at least 60 days, as per the regulations in some countries, to allow any harmful bacteria to die off naturally. This aging process also contributes to the development of flavour and texture in the cheese.
Artisanal cheesemakers often have a deep passion for their craft and strive to preserve the traditional methods of cheesemaking. They source their milk from local farms, ensuring that it is of the highest quality and has not been heat-treated. This attention to detail and commitment to tradition result in a unique product with a distinct flavour and character.
The flavour of raw milk cheese is known to be more intense and complex than that of pasteurized cheese. This is because raw milk retains the natural enzymes, bacteria, and nutrients that are otherwise destroyed or diminished during the pasteurization process. The flavour of raw milk cheese can also reflect the animals' diet and environment, adding a sense of place and seasonality to the cheese.
In summary, raw milk cheese made by small-scale artisanal producers using milk from a single herd of cows, sheep, or goats, is a traditional and carefully crafted product. The absence of pasteurization or heat treatment preserves the milk's unique flavour, aromatics, and nutritional profile, resulting in a cheese that is highly valued by connoisseurs.
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Raw milk cheese is legal to sell in Canada and Europe, but in the US, it can only be sold if it's been aged for at least 60 days
The consumption and sale of raw milk cheese have been a topic of debate for decades, with proponents arguing that it is safe and has been consumed for centuries, while opponents highlight the potential health risks associated with selling unpasteurized cheese on a large scale. Despite this controversy, raw milk cheese is legal to sell in Canada and Europe. In Canada, domestic or imported raw milk cheese can be sold as long as it has been aged for at least 60 days before retailers are permitted to sell it. This aging period is believed to naturally eliminate any harmful bacteria, making the cheese safe for consumption. However, soft cheeses like Brie, which are typically at their prime after 20-30 days of ripening, may not survive the legally required aging period.
On the other hand, the United States has a different stance on the legality of raw milk cheese. The Food and Drug Administration (FDA) mandates the pasteurization of all milk products intended for human consumption, a regulation that has been in place since 1987. As a result, raw milk cheese can only be sold in the US if it has been aged for a minimum of 60 days. This aging period is intended to prevent the growth of harmful bacteria such as listeria, salmonella, and E. coli. Despite the mandate, some states in the US, approximately 29, still allow the sale of raw milk products, providing consumers with access to these specialty cheeses.
The discrepancy in the regulations between Canada, Europe, and the US can be attributed to varying approaches to balancing health risks, tradition, and taste preferences. The pasteurization process is favored by some due to its efficiency in large-scale production and its ability to extend the shelf life of dairy products. However, critics argue that pasteurization compromises the unique flavors and aromatics of cheese by destroying beneficial bacteria and naturally occurring enzymes.
Artisan cheese producers, particularly those specializing in raw milk cheese, prioritize tradition and flavor. They argue that raw milk cheese has been safely consumed for centuries in Europe, indicating that negative health effects are uncommon. By contrast, supporters of pasteurization emphasize the potential dangers of unpasteurized cheese in a mass market setting. This ongoing debate has resulted in varying regulatory approaches, with Canada and Europe opting for a balance that allows the sale of raw milk cheese with specific aging requirements, while the US imposes stricter pasteurization mandates.
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