Randy Chandler
Parmesan cheese is a beloved staple in many kitchens, but is it a raw cheese? Raw-milk cheeses are made with milk that has not been pasteurized, and many cheesemakers believe that using raw milk creates more flavorful and healthier cheeses. Parmigiano Reggiano, or real Parmesan cheese, is made with raw milk and is produced in a small area of northern Italy. However, there is a risk of bacterial outbreaks from consuming cheese made from unpasteurized milk, and the U.S. Food and Drug Administration recommends that people do not consume raw milk or raw milk products. In the U.S., unpasteurized cheese can only be sold if it has been aged for at least 60 days, as this is believed to protect consumers from harmful bacteria.
| Characteristics | Values |
|---|---|
| Is Parmesan Cheese a Raw Cheese? | Parmesan cheese is typically made from raw milk, but it is heated during production. |
| Safety of Raw Cheese | Raw cheese may contain harmful bacteria, such as Salmonella, Listeria, and E. coli. Pasteurization kills these pathogens. |
| Flavor | Some believe raw cheese has a more complex and authentic flavor profile than pasteurized cheese. |
| Health Benefits | Raw milk is believed to have health benefits, but these are considered overblown by some. |
| Lactose Content | Parmesan cheese is low-lactose, making it suitable for those with lactose intolerance. |
| Regulations | In the US, raw-milk cheese must be aged for at least 60 days before sale to dissipate harmful bacteria. |
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What You'll Learn
Parmigiano Reggiano is made from raw milk
Parmigiano Reggiano, or Parmesan cheese, is made from raw milk. This traditional cheese is produced in copper vats in Emilia-Romagna, northern Italy. It is one of the few raw milk cheeses that is widely available in the United States, as most raw milk cheeses are banned from sale in the country.
Raw milk is milk that has not been pasteurized. Pasteurization is the process of sterilizing milk by heating it to a high temperature for a set period of time. This process kills harmful bacteria such as Salmonella, Listeria, and E. coli, which can be present in raw milk. However, many cheesemakers believe that using raw milk creates more flavorful and healthier cheeses. They argue that pasteurization also kills beneficial bacteria that give cheese its natural flavor.
In the United States, raw milk cheeses are required to be aged for at least 60 days at a temperature of no less than 35 degrees Fahrenheit. This is because, after 60 days, the acids and salts in raw-milk cheese naturally prevent the growth of harmful bacteria such as Listeria, Salmonella, and E. coli. This 60-day rule has been in place since 1949 and is meant to protect consumers from potentially harmful bacteria in raw milk.
Despite the potential risks associated with consuming raw milk, many people prefer the taste of raw milk cheeses. Some sources state that Parmigiano Reggiano must be made from raw milk to be considered authentic. Home cheesemakers can also make Parmesan cheese using raw milk, though proper sanitation and safety precautions must be taken.
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Pasteurization kills harmful bacteria
Parmigiano Reggiano, or "real" Parmesan cheese, is made with raw milk in a small area of northern Italy. However, during its production, there is a phase when the cheese is heated to temperatures that can exceed 150 degrees Fahrenheit. While some people believe that pasteurization harms milk and that raw milk is a healthier alternative, pasteurization is a process that kills harmful bacteria and extends shelf life.
Pasteurization is a food preservation process in which packaged foods, such as milk and fruit juices, are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process was developed by French microbiologist Louis Pasteur in 1864 and has been used to provide safe, nutrient-rich milk and cheese for over 120 years. Pasteurization does not reduce milk's nutritional value, and it does not cause lactose intolerance or allergic reactions.
The process of pasteurization kills harmful organisms responsible for diseases such as listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, and brucellosis. It also kills harmful bacteria such as Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7, among others. The minimum pasteurization conditions are those that have bactericidal effects equivalent to heating every particle of the milk to 72 °C (162 °F) for 15 seconds (continuous flow pasteurization) or 63 °C (145 °F) for 30 minutes (batch pasteurization).
While most healthy people will recover from an illness caused by harmful germs in raw milk or foods made with raw milk within a short time, some can develop chronic, severe, or even life-threatening symptoms. Therefore, pasteurization is an important process that helps to keep milk and milk products safe for consumption.
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Raw milk can contain harmful bacteria
Parmigiano Reggiano, or "real" Parmesan cheese, is made in a small area of northern Italy and is always made using raw milk. Raw milk is milk from cows, goats, sheep, or other animals that has not been pasteurized. Pasteurization is the process of heating milk to a high enough temperature for a long enough time to kill illness-causing bacteria and other harmful germs.
Raw milk can carry harmful bacteria and other germs that can make you very sick and even kill you. The presence of germs 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 be high enough to make the same person seriously ill. For some people, drinking contaminated raw milk just once could make them very sick.
From 1998 through 2009, 93 outbreaks due to consuming raw milk or raw milk products were reported to the CDC. These resulted in 1,837 illnesses, 195 hospitalizations, and 2 deaths. In Washington State, from 2005 through 2012, there have been seven outbreaks linked to raw milk or raw milk cheese products. These outbreaks were caused by shiga toxin-producing E. coli (6) and Campylobacter (1), and resulted in 53 illnesses. 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.
Raw milk can contain dangerous bacteria such as Salmonella, E. coli, Campylobacter, Listeria, Staphylococcus aureus, Yersinia, Brucella, Coxiella, and shiga toxin-producing E. coli. These germs can seriously affect the health of anyone who drinks raw milk or eats products made from raw milk. However, the germs in raw milk can be especially dangerous to people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes), children, older adults, and pregnant women.
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Raw milk cheeses have more flavour
Parmigiano Reggiano, or Parmesan cheese, is made using raw milk. However, there is a phase in its production where the cheese is heated to a certain temperature. In the United States, the sale of cheeses made from unpasteurized milk has been forbidden since 1949 unless the cheese has been aged for at least 60 days. This is because raw milk can contain bacteria that are unsafe for consumption, and the 60-day aging period allows the acids and salts in the cheese to prevent the growth of harmful bacteria such as Listeria, Salmonella, and E. coli.
Despite the potential risks associated with consuming raw milk cheese, many people prefer the flavor of these cheeses. Raw milk cheeses are believed to have more flavor due to the presence of natural bacteria that are killed during the pasteurization process. These bacteria are responsible for infusing cheese with unique flavors that cannot be replicated through pasteurization. In addition, the process of aging raw milk cheese also contributes to its flavor development. During aging, the breakdown of bacteria cells releases enzymes that break down the proteins in the cheese, producing peptides and amino acids that give the cheese its distinct flavor.
Some cheesemakers and consumers argue that pasteurization not only removes harmful bacteria but also destroys beneficial bacteria and enzymes responsible for lactose digestion and flavor development. As a result, pasteurized cheeses may have a less complex flavor profile compared to raw milk cheeses. This preference for the flavor of raw milk cheeses has led to the formation of groups such as the Cheese of Choice Coalition, which advocates for the right to consume raw-milk cheese.
While raw milk cheeses may have a more intense flavor, there are safety concerns associated with their consumption. Recent bacterial outbreaks, such as the E. coli outbreak linked to raw cheddar cheese in California, have raised questions about the safety of these artisanal products. Both the Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) currently recommend that people refrain from consuming raw milk or raw milk products due to the potential presence of harmful microbes.
In conclusion, raw milk cheeses, including Parmesan cheese, are known for their distinct and intense flavors that are influenced by the presence of natural bacteria and the aging process. However, it is important to consider the potential health risks associated with consuming raw milk products and follow the recommendations of health authorities to ensure safe consumption.
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Parmesan is low in lactose
Parmesan cheese is made using raw milk, specifically from a small area of northern Italy. However, during its production, there is a phase when the cheese is heated. This means that Parmesan is not a completely raw cheese.
Parmesan is often considered to be low in lactose, making it a suitable option for those with lactose intolerance. However, some individuals who identify as lactose intolerant have reported experiencing adverse reactions to Parmesan, despite its low lactose content. This raises the question of what other components in Parmesan could be triggering these reactions.
One possible explanation is the presence of whey, which is added to Parmesan during the cheese-making process. Whey is a protein found in dairy products, and it can sometimes induce symptoms similar to lactose intolerance in susceptible individuals. This could be a contributing factor to the reactions experienced by some lactose-intolerant individuals who consume Parmesan.
Additionally, the amount of lactose in cheese can vary depending on the type of cheese and its aging process. Aged cheeses, like Parmesan, tend to have lower levels of lactose. However, it's important to note that even low-lactose cheeses may still contain small amounts of lactose that can trigger symptoms in highly sensitive individuals.
It is worth noting that everyone's tolerance levels are different, and the key to managing lactose intolerance is understanding one's personal limits. Keeping a food diary can be helpful in identifying patterns and determining how much and how often lactose can be consumed without triggering adverse reactions. Lactase enzyme supplements can also aid in digesting lactose, making it possible to enjoy dairy products without experiencing discomfort.
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Frequently asked questions
Parmesan cheese is a type of Italian cheese with a distinctive granular texture and a strong flavour.
Parmigiano Reggiano, the traditional variety of Parmesan cheese, is made from raw milk. However, it is heated during production, and the final product is safe to eat.
Raw milk can contain harmful bacteria, such as Salmonella, Listeria, and E. coli. Pasteurization is a process that kills these pathogens by heating the milk to a high temperature. In the US, raw milk cheese can only be sold if it has been aged for at least 60 days, as the acids and salts in the cheese naturally prevent the growth of harmful bacteria after this time.
Some people believe that raw milk creates a more flavourful and healthful cheese. They argue that pasteurization kills beneficial bacteria and enzymes, in addition to harmful ones, resulting in a less authentic product.
