Randy Chandler
Cheese made from raw milk is a controversial topic, with some people swearing by its health benefits and flavour, while others are concerned about the potential health risks. Raw milk is unpasteurized, which means it hasn't undergone a heat treatment to kill off harmful bacteria. Proponents of raw milk cheese argue that it has a richer taste and texture than its pasteurized counterpart, and that it retains more of the nutrients found in milk. However, consuming raw milk products may be risky, as harmful bacteria such as E. coli, salmonella, and listeria can be present, which can cause serious illness, especially in vulnerable populations such as children, the elderly, pregnant people, and those with compromised immune systems.
Is cheese made with raw milk safe?
| Characteristics | Values |
|---|---|
| Taste | Raw milk cheese has a more intense, complex, and richer taste than cheese made with pasteurized milk. |
| Safety | Raw milk cheese is generally considered safe to consume if it has been aged for at least 60 days. This allows natural cultures and lactic acid to reduce undesirable bacteria. However, there is still a small risk of foodborne illnesses such as E. coli, salmonella, listeria, and campylobacter. |
| Nutritional Profile | Raw milk cheese is believed to have a more nutritive profile than pasteurized cheese, retaining "good bacteria" that are beneficial for gut health. It also contains more protein and is easier to digest for lactose-intolerant individuals due to the presence of lactase-producing enzymes. |
| Popularity | Raw milk cheese is currently trendy among consumers seeking a healthy and high-end lifestyle. It is also favored by those who appreciate its unique flavor and texture. |
| Regulation | The sale of raw milk cheese is legal in the United States, but it must be aged for a minimum of 60 days before being marketed for sale. |
| Sanitation | Strict sanitation protocols and good manufacturing processes are critical to minimizing the risk of pathogens in raw milk cheese. |
| Production | Small-scale producers may have better control over the safety of raw milk cheese production compared to large-scale industrial plants, where there are more opportunities for contamination during post-pasteurization processes. |
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What You'll Learn
- Raw milk cheese is aged for at least 60 days to reduce bacteria
- Raw milk cheese is marketed as less processed and more nutrient-rich
- Raw milk cheese is said to have a more intense, complex flavour
- Raw milk cheese is made from milk that may contain harmful bacteria
- Raw milk cheese is not recommended for those with compromised immune systems
Raw milk cheese is aged for at least 60 days to reduce bacteria
Raw milk cheese is required to be aged for at least 60 days before it can be sold. This is because raw milk may contain bacteria such as E. coli, salmonella, listeria, and campylobacter, which can cause food poisoning if consumed. The aging process allows natural cultures and lactic acid to reduce undesirable bacteria to an acceptable level, making the cheese safe to eat. This is further ensured through microbial lab testing.
The safety of consuming raw milk cheese has been a topic of debate, with some people arguing that the cheese possesses exceptional, complex flavor profiles that are lost in the pasteurization process. Raw milk cheese is also said to have a more intense flavor that reflects the seasonality and sense of place of the animals the milk is obtained from. It is also claimed to have a more nutritive profile than pasteurized milk, retaining gut-healthy "good bacteria" and containing more protein.
However, consuming raw milk and raw-milk products may be risky. 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 and the Food and Drug Administration (FDA) currently recommend that people refrain from consuming raw milk or raw milk products. While the aging process significantly reduces the risk of bacterial contamination, it does not eliminate it entirely.
The decision to consume raw milk cheese ultimately lies with the individual. It is essential to consider the potential risks associated with consuming raw dairy products, especially for individuals with compromised immune systems or those belonging to vulnerable groups such as children, pregnant people, and the elderly. Educating oneself about the number of people who get ill from consuming raw milk products in one's locality can provide a basis for making an informed decision.
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Raw milk cheese is marketed as less processed and more nutrient-rich
Raw milk cheese is often marketed as being less processed and more nutrient-rich than its pasteurized counterpart. This claim is widely debated by microbiologists. According to experts, raw milk cheese has a more intense, complex, and deeper flavor than pasteurized cheese. This is because raw milk better retains its seasonality and sense of place, and the flavors in the milk reflect what animals might have been grazing on.
The popularity of raw-milk cheese in the US can be attributed to its marketing as a less processed, more natural option. Consumers are increasingly seeking a healthy, high-end, and "real" product. Raw milk cheese is also said to have a better texture due to the presence of microbes.
However, consuming raw milk and raw-milk products may be risky. The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, calling it one of the riskiest foods to consume. Raw milk can contain harmful bacteria such as E. coli, salmonella, listeria, and campylobacter, which can cause foodborne illnesses. According to the FDA, raw milk can be especially dangerous for people with compromised immune systems, children, pregnant people, adults over 65, and immunocompromised individuals.
To mitigate these risks, the FDA and the Department of Agriculture require that raw-milk cheese be aged for at least 60 days before it can be sold. During this aging process, natural cultures and lactic acid reduce undesirable bacteria to acceptable levels, making the cheese safe to eat. This is further verified through microbial lab testing. While this process significantly reduces the risk of illness, it does not eliminate it entirely.
Some farms that produce raw-milk cheese implement strict food safety protocols to minimize the presence of pathogens in their products. These measures include regularly bathing and testing cows, quarantining those with harmful bacteria, and ensuring clean and bacteria-resistant bedding.
While raw-milk cheese may offer a richer flavor and potential nutritional benefits, consumers should be aware of the associated risks and make informed decisions based on their individual circumstances.
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Raw milk cheese is said to have a more intense, complex flavour
However, consuming raw milk and raw-milk products may be risky. The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, calling it one of the riskiest foods to eat. Raw milk can contain harmful bacteria such as E. coli, salmonella, listeria, and campylobacter, which can cause foodborne illnesses. The CDC and the Food and Drug Administration (FDA) currently recommend that people refrain from consuming raw milk or raw milk products.
Despite the potential risks, some people still choose to consume raw milk cheese for its perceived flavour and health benefits. According to Carlos Yescas, a judge at the World Cheese Awards and co-founder of Lactography, the popularity of raw-milk cheese in the United States can be attributed to marketing tactics and the desire for a "healthy, high-end lifestyle". Yescas also believes that raw milk cheeses simply taste better due to the microbes living inside them, which contribute to their flavour and texture.
To minimize the risks associated with consuming raw milk cheese, the FDA requires that raw-milk cheese, both domestic and imported, be aged for at least 60 days before being sold. During this ageing process, natural cultures and lactic acid reduce undesirable bacteria to acceptable levels, making the cheese safer to eat. In addition, raw milk cheese producers are encouraged to follow strict sanitation protocols and good manufacturing processes to further reduce the risk of contamination.
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Raw milk cheese is made from milk that may contain harmful bacteria
However, consuming raw milk and raw-milk products may be risky. The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, calling it one of the riskiest foods to consume. Raw milk can contain harmful bacteria such as E. coli, salmonella, listeria, and campylobacter, which can cause foodborne illnesses. The risks associated with raw milk cheese are particularly concerning for children, older adults, pregnant people, and immunocompromised individuals.
To mitigate these risks, the Food and Drug Administration (FDA) requires that raw-milk cheese, whether domestic or imported, be aged for at least 60 days before it can be sold. During this aging process, natural cultures and lactic acid reduce undesirable bacteria to safe levels. While this aging process makes raw cheese safer to consume, it does not eliminate all risks. Recent bacterial outbreaks from consuming cheese made from unpasteurized milk have raised questions about the safety of artisanal products.
While some people argue that raw-milk cheese possesses exceptional flavor profiles, others emphasize the potential dangers of consuming unpasteurized dairy products. Ultimately, the decision to consume raw-milk cheese involves a personal risk assessment, weighing the potential benefits against the risks associated with harmful bacteria.
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Raw milk cheese is not recommended for those with compromised immune systems
Raw milk cheese is generally safe to consume, but it is not recommended for those with compromised immune systems. While raw milk cheese has a rich taste and texture, it can carry bacteria that can be harmful to those with weakened immune systems.
Raw milk is unpasteurized milk, which means it has not been heated to kill germs. This means that raw milk can contain harmful bacteria such as E. coli, salmonella, listeria, and campylobacter, which can cause food poisoning if consumed. These bacteria pose a higher risk to those with compromised immune systems, who may have difficulty fighting off pathogens.
The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, calling it one of the riskiest foods to consume. The CDC and the Food and Drug Administration (FDA) recommend that people do not consume raw milk or raw milk products. However, raw milk cheese is still legal to sell in the United States as long as it has been aged for at least 60 days. This aging process reduces undesirable bacteria to an acceptable level, making the cheese safe to eat.
While the risk of getting sick from raw milk cheese is low, especially for hard cheeses that have been properly aged, it is not non-existent. Those with compromised immune systems should opt for pasteurized cheese products to minimize the risk of illness.
It is important to note that the regulations regarding raw milk cheese may vary depending on the region. For example, in the United States, the sale of raw milk cheese is prohibited if the cheese is less than 60 days old. However, each state has its own rules regarding sales within that state.
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Frequently asked questions
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. This is because natural cultures and lactic acid in the cheese reduce undesirable bacteria to an acceptable level. However, 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 contain harmful bacteria such as E. coli, salmonella, listeria and campylobacter.
Raw-milk cheeses are commonly marketed as the less processed, more nutrient-rich option. They are also said to have a more intense, complex and rich flavour than cheeses made with pasteurized milk.
The risk of illness from eating raw-milk cheese is low, but not zero. In 2016, the FDA tested 1,600 samples of raw-milk cheeses and found less than 1% of the samples to be contaminated. However, the CDC and FDA currently recommend that people should not consume raw milk or raw milk products.
