Frederic Melton
Parmesan cheese is a beloved staple in many kitchens, but is it always made with raw milk? Parmigiano Reggiano, the traditional variety of this cheese, is crafted using raw milk. However, during production, there is a stage when the cheese is heated, and it must be aged for a certain period before sale. The Food and Drug Administration has implemented regulations to ensure consumer safety, allowing the sale of cheeses made from unpasteurized milk only if they have been aged for a minimum of 60 days. This aging process naturally prevents the growth of harmful bacteria such as Listeria, Salmonella, and E. coli. The debate around raw versus pasteurized cheese continues, with some arguing that pasteurization compromises flavour, while others prioritize the safety and peace of mind that comes with pasteurized cheese.
| Characteristics | Values |
|---|---|
| Parmesan Cheese Made From Raw Milk | Parmigiano Reggiano is made from raw milk |
| Other cheeses made from raw milk include Gruyere, Swiss cheeses like Gruyere and Emmenthaler, Pleasant Ridge from Wisconsin, and some French blues like Roquefort and Blue d'Avergne | |
| There are recipes for making Parmesan-style cheese at home using raw milk | |
| Pasteurization | Pasteurization involves heating milk to 161 F for 15 seconds or to 145 F for 30 minutes or more |
| Pasteurization kills harmful bacteria like Listeria, E. coli, Staphylococcus aureus, and Salmonella | |
| Since 1949, the US government has forbidden the sale of cheeses made from unpasteurized milk unless the cheese has been aged for at least 60 days and the temperature is no less than 35 F | |
| Benefits of Raw Milk | Some consumers prefer raw milk cheese for its authentic flavors and textures |
| Raw milk contains lipase and lactase enzymes needed for lactose digestion, as well as beneficial bacteria | |
| Risks of Raw Milk | The Food and Drug Administration (FDA) warns that raw milk may contain harmful bacteria that can be dangerous to ingest |
| After 60 days, the acids and salts in raw milk cheese naturally prevent the growth of harmful bacteria like Listeria, Salmonella, and E. coli |
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What You'll Learn
Parmigiano Reggiano is made from raw milk
Parmigiano Reggiano, or Parmesan as it is known outside of Italy, is a hard, grainy cheese made from raw milk, rennet, and salt. It was first produced by Benedictine and Cistercian monks a thousand years ago, and today it is still made in the same region, albeit with much higher production volume and global demand. In 2022, a record 64,202 tonnes of Parmigiano Reggiano, with a production value of €1.8 billion, was sold in international markets.
Parmigiano Reggiano is produced according to a traditional and well-defined technology in a restricted area of the Pianura Padana. The cheese is recognised for its distinguishing features, including a fine-grained and flake structure, a fragrant aroma, and a delicate taste. Under EU law, the cheese must be made from raw milk produced from cows in a defined geographical area, with fodder mostly produced (at least 75%) in that same area. This area comprises the part of the province of Bologna to the left of the River Reno, the part of the province of Mantua to the right of the River Po, and the provinces of Modena, Parma, and Reggio Emilia.
The process of making Parmigiano Reggiano begins with milk from two milkings: one in the evening and one the following morning. The evening milk is left overnight, during which time the cream rises to the surface. In the morning, half of this cream is removed, leaving a low-fat milk that is mixed in copper vats with whole milk from the morning milking. Each vat produces two wheels of Parmesan per day from a total of 1,100-1,200L of milk, meaning around 550-600L of raw milk is required to make one wheel of cheese. Once the reduced-fat and whole milks are combined, the cheesemaker heats the vat to around 36-37˚C, which mimics a cow’s body temperature. The cheesemaking process is relatively quick, taking about 20-25 minutes to transform the milk into curd and then into cheese.
Parmigiano Reggiano is a raw milk cheese, with a temperature range of 51-55˚C, which is below the pasteurisation temperature of 60˚C. This temperature range is also low enough to ensure that three lactic acid bacteria remain alive and active. After around 6-7 minutes, the curd transforms into cheese.
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Raw milk can contain harmful bacteria
Parmigiano Reggiano is a type of Parmesan cheese that is always made using raw milk. Raw milk is milk from cows, goats, sheep, or other animals that has not been pasteurized. While some advocate for the health benefits of raw milk, it can carry harmful bacteria and other germs that can make you very sick and even kill you.
The process of pasteurization involves heating milk to a high enough temperature for a long enough time to kill illness-causing bacteria contained in the milk. While it is possible to get foodborne illnesses from many different foods, raw milk is one of the riskiest of all. Getting sick from raw milk can cause diarrhea, bloody diarrhea, stomach cramping, vomiting, meningitis, kidney failure, paralysis, chronic disorders, and even death.
The presence of harmful bacteria in raw milk is unpredictable. Illness can occur from the same brand and source of raw milk that people had been drinking for a long time without becoming ill. The number of disease-causing germs in the raw milk may be too low to make a person sick for a long time, and later there may be enough germs to make the same person seriously ill. For some people, drinking contaminated raw milk just once could make them very sick.
The bacteria in raw milk can cause severe or even life-threatening diseases, including Guillain-Barré syndrome, which can cause paralysis, and hemolytic uremic syndrome, which can result in kidney failure, stroke, and even death. From 1998 to 2018, 202 outbreaks occurred from drinking raw milk in the United States, resulting in 2,645 illnesses and 228 hospitalizations. The actual number of illnesses associated with raw milk consumption is likely far greater, as not all cases of foodborne illness are recognized and reported.
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Pasteurization kills harmful bacteria
Parmigiano Reggiano, or Parmesan cheese, is made using raw milk. However, during its production, there is a phase when the cheese is heated to temperatures that can exceed 150 degrees Fahrenheit. This process is known as pasteurization, which is a method of food preservation that involves treating packaged foods with mild heat to eliminate pathogens and extend shelf life. Pasteurization is effective in killing harmful bacteria such as Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7, among others.
The process of pasteurization was first developed by Louis Pasteur in 1864. It involves heating every particle of the milk to a specific temperature for a set duration to destroy harmful bacteria and extend shelf life. For example, milk can be heated to 72 °C (162 °F) for 15 seconds or 63 °C (145 °F) for 30 minutes. These temperatures are sufficient to kill most harmful bacteria and extend the shelf life of milk.
While pasteurization is effective in killing harmful bacteria, it is important to note that it does not completely eliminate all bacteria. Some thermophilic and mesophilic bacteria, such as micrococci and Streptococcus spp., can survive pasteurization but grow very slowly once the milk is chilled to 4 °C. Additionally, post-pasteurization contamination can occur through equipment milk residues and aerosols, leading to the growth of thermophilic microorganisms in the temperature range of 45 to 60 °C.
Despite the benefits of pasteurization in killing harmful bacteria and extending shelf life, some people believe that pasteurization harms milk and that raw milk is a healthier alternative. However, raw milk can harbor dangerous microorganisms, such as Listeria, which can cause serious health issues, especially for pregnant women. Therefore, pasteurization plays a crucial role in ensuring the safety and quality of milk and milk products.
In conclusion, pasteurization is an essential process that effectively kills harmful bacteria in milk, including Parmesan cheese, which is made with raw milk. While some bacteria may survive the process, pasteurization significantly reduces the risk of foodborne illnesses and extends the shelf life of milk products, making them safer and more accessible for consumption.
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Raw milk cheeses must be aged 60 days before sale in the US
Parmigiano Reggiano, or Parmesan cheese, is traditionally made using raw milk. However, there is ongoing debate about whether raw milk cheeses should be sold in the US, with some arguing that they must be aged for at least 60 days before sale to eliminate harmful pathogens.
Raw milk cheeses have a dedicated fan base, with some consumers specifically seeking out their ""less processed" flavour. In the United States, there are regulations in place that require cheese made from unpasteurized milk to be aged for a minimum of 60 days before it can be sold. This rule was enacted by the U.S. Food and Drug Administration (FDA) in 1949, based on the understanding that no known disease-causing pathogens could survive the acidifying process of aging for more than two months.
The 60-day rule was intended to provide an additional margin of safety for consumers. However, modern studies and illness outbreaks have since shown that some harmful pathogens can survive in raw-milk cheese for longer than 60 days. This has led to ongoing discussions about the effectiveness of the rule and potential changes to food safety regulations.
While some support the legalization of raw milk cheeses aged under 60 days in the US, emphasizing proper labelling and consumer education, others prioritize profit over safety during production. The topic remains controversial, with varying opinions on the risks and benefits of consuming raw milk cheeses.
It is important to note that, regardless of the regulations in place, public health authorities such as the Centers for Disease Control and Prevention recommend caution when consuming raw milk products, even those aged for 60 days. The decision to legalize or restrict the sale of raw milk cheeses involves a delicate balance between consumer choice, safety concerns, and the potential impact on small businesses.
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Some people are allergic to pasteurized milk cheeses
Parmigiano Reggiano, or Parmesan cheese, is always made using raw milk. During its production, there is a phase when the cheese is heated, but it is not pasteurized. Pasteurization is a widely used process that kills harmful germs by heating milk to a specific temperature for a set period of time.
While pasteurization has helped provide safe, nutrient-rich milk and cheese for over 120 years, some people continue to believe that raw milk is a safe and healthier alternative. However, raw milk can harbor dangerous microorganisms, including Salmonella, E. coli, Listeria, and Campylobacter, which pose serious health risks. Pasteurization kills these harmful organisms, preventing diseases such as listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, and brucellosis.
Some people with milk allergies may believe that they are specifically allergic to pasteurized milk cheeses. However, both raw and pasteurized milk can cause allergic reactions in people sensitive to milk proteins. Pasteurization does not cause lactose intolerance and allergic reactions. In fact, aged cheeses like Parmesan, which are low in lactose, are generally safe for those with lactose intolerance.
It is important to note that consuming raw milk or products made from raw milk can be harmful to your health, especially for those with weakened immune systems, children, older adults, and pregnant women. Therefore, it is recommended to choose pasteurized milk and milk products to avoid the health risks associated with raw milk consumption.
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Frequently asked questions
No, not all parmesan cheese is raw. In the US, cheeses made with unpasteurized (raw) milk cannot be sold unless they have been aged for at least 60 days at a temperature of at least 35°F. This has been the case since 1949, when the regulation was introduced by the Food and Drug Administration to protect consumers from harmful bacteria.
Parmesan cheese is traditionally made from raw milk. However, during production, there is a phase when the cheese is heated to a temperature of at least 135°F.
The consumption of raw milk can be unsafe due to the potential presence of harmful bacteria such as Listeria, Salmonella, and E. coli. These bacteria can be destroyed through the process of pasteurization, where milk is heated to a temperature of 161°F for 15 seconds or to 145°F for 30 minutes or more.
Some people believe that raw milk offers nutritional benefits and more authentic flavors and textures compared to pasteurized milk. However, others argue that the potential risks associated with consuming raw milk, such as the presence of harmful bacteria, outweigh any potential benefits.
