Andy Montoya
Parmesan cheese is a hard, dry, acidic, and salty cheese that is generally pasteurized and aged for over 60 days. This process of pasteurization involves heat-treating milk to destroy potentially harmful pathogens, such as Salmonella, that the milk may contain. In the United States, the sale of unpasteurized cheese is regulated, and it must be labelled and marketed as such, as well as aged for at least 60 days. Parmigiano-Reggiano, a similar cheese, is made with unpasteurized raw milk and is safe to consume when aged for at least 60 days, as the aging process naturally prevents the growth of harmful bacteria.
Is Parmesan Cheese Unpasteurized?
| Characteristics | Values |
|---|---|
| Parmesan Cheese | Pasteurized |
| Parmigiano-Reggiano Cheese | Unpasteurized |
| FDA Rules | Unpasteurized cheese must be aged for at least 60 days at a temperature no less than 35°F to be sold in the US |
| Only unpasteurized cheese allowed for sale in the US must be aged for at least 60 days | |
| Pathogens | Listeria, Salmonella, and E. coli |
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What You'll Learn
Parmigiano Reggiano is made with unpasteurized milk
Parmigiano Reggiano is a type of cheese made from unpasteurized milk. It is produced in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua, and its name reflects this origin. The cows whose milk is used for this cheese must have grazed on fresh grass and hay. Parmigiano Reggiano has a firm and grainy consistency, and its flavour is both fruity and nutty.
Parmigiano Reggiano is distinct from conventional Parmesan, which has a slightly bitter flavour. Parmesan is made from pasteurized milk and is therefore safe to eat during pregnancy, according to Bon Appétit. However, Parmigiano Reggiano is made from raw milk, which has not been heat-treated to destroy harmful pathogens such as Salmonella. For this reason, it is recommended that people avoid consuming unpasteurized cheeses during pregnancy.
In the United States, unpasteurized cheese is regulated, and raw milk and cheese must be labelled as such. The Food and Drug Administration (FDA) has determined that cheeses aged for 60 days or more may be made from pasteurized or unpasteurized milk, as the aging process kills harmful bacteria. Outside of the US, unpasteurized cheese is less regulated and more common.
Some people prefer raw milk cheeses because pasteurization destroys enzymes and beneficial bacteria that aid in lactose digestion. However, consuming raw milk cheeses during pregnancy may pose risks to the unborn child. It is important to note that whole, intact cheeses are less susceptible to cross-contamination than shredded cheeses, which have more surface area for bacteria to grow.
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Parmesan is pasteurized and well-aged
Parmesan cheese is pasteurized and well-aged, making it safe to eat, even during pregnancy. Pasteurization is a process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella, Listeria, and E. coli, which can be present in raw milk. In the United States, the Food and Drug Administration (FDA) regulates the sale of cheese made from unpasteurized milk, requiring it to be aged for at least 60 days to ensure the safety of consumers.
Parmesan cheese, also known for its aging process, undergoes pasteurization to eliminate harmful bacteria. The combination of pasteurization and aging makes Parmesan cheese a safe option for those concerned about the risks associated with unpasteurized cheese. The aging process further reduces the likelihood of harmful bacteria surviving, as the acids and salts in the cheese naturally prevent the growth of pathogens.
The FDA's regulations regarding unpasteurized cheese aim to protect consumers from potential health risks associated with harmful bacteria. By requiring a minimum aging period of 60 days for unpasteurized cheese, the FDA ensures that the cheese has had sufficient time to develop its characteristic texture and flavor while also reducing the risk of harmful bacteria surviving.
While Parmesan cheese is pasteurized and safe for consumption, it is important to distinguish it from Parmigiano-Reggiano, which is made with unpasteurized raw milk. This distinction is crucial, especially for those with health concerns or dietary restrictions, as Parmigiano-Reggiano may pose potential risks due to its use of unpasteurized milk. However, it's worth noting that even Parmigiano-Reggiano must be aged for at least 60 days to comply with regulations, which may mitigate some of the risks associated with raw milk.
In summary, Parmesan cheese is pasteurized and well-aged, making it a safer option for those concerned about the potential risks of unpasteurized cheese. The pasteurization process, combined with the aging technique, ensures that harmful bacteria are eliminated, adhering to the FDA's regulations and providing consumers with a product that is both delicious and safe to enjoy.
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US regulations on unpasteurized cheese
In the United States, the sale of unpasteurized cheese is regulated by the Food and Drug Administration (FDA). According to the FDA, all cheese that is transported across state lines must be made from pasteurized milk or aged for at least 60 days. This rule has been in place since 1949, and it applies to all cheese regulated by the FDA. The purpose of this regulation is to ensure the safety of food, as unpasteurized cheese may contain harmful bacteria such as listeria, salmonella, and E. coli.
The process of pasteurization involves heating milk to a certain temperature for a specified period to kill pathogenic bacteria and make the product safe for consumption. Specifically, pasteurization involves heating milk to 145°F (63°C) for at least 30 minutes or 161°F (72°C) for at least 15 seconds. This process gives dairy products a longer shelf life by destroying enzymes and bacteria that cause spoilage, as well as harmful microorganisms.
While the FDA's mandate has helped maintain a low incidence of foodborne illnesses, it has also limited the variety of cheeses available in the US market. Unpasteurized cheese, also known as raw-milk cheese, is enjoyed in many countries, including France, for its rich and pungent flavor. However, due to the FDA's regulations, raw-milk cheese cannot be sold or imported into the United States unless it has been aged for the required 60 days. This restriction has sparked debates among cheesemakers and consumers, with some arguing that raw milk produces better-tasting cheese, while others claim that pasteurized cheese can be equally delicious.
Recently, the FDA has considered changing the raw-milk-cheese rules based on a joint study conducted with Canada. The study raises concerns about the safety of cheese manufactured from unpasteurized milk, even when aged. As a result, the FDA may implement new regulations, such as extending the aging period for raw-milk cheese or adopting stricter practices for cheesemakers. The FDA has requested information from the public, especially cheesemakers, to gather insights and data during this comment period before making any final decisions.
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The 60-day rule for unpasteurized cheese
In the United States, the Food and Drug Administration (FDA) has established rules for the production, importation, and sale of cheese. According to these rules, if a cheese is less than 60 days old, it must be made from pasteurized milk. This regulation was established in 1949 based on the understanding that any pathogens present in the milk would die off during the 60-day aging process.
However, recent studies and illness outbreaks have revealed that certain harmful pathogens, such as E. coli, can survive in raw-milk cheese for longer than 60 days. As a result, the FDA is considering a possible change to the rule, with researchers and cheese makers speculating about the possibility of extending the minimum aging time to 90 or 120 days.
It's worth noting that outside the US, unpasteurized cheese is more common and less regulated. In countries like France and Canada, millions consume raw-milk cheese daily without significant issues. Some advocate for legalizing raw milk cheese in the US with proper labeling and warnings, similar to other foods that may pose health hazards if mishandled.
In summary, the 60-day rule for unpasteurized cheese is a safety measure designed to protect consumers from harmful bacteria. While it has been a longstanding regulation, evolving research and outbreaks have prompted discussions about its effectiveness and potential revisions to ensure consumer safety.
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Pasteurization kills harmful bacteria
Parmesan cheese is pasteurized and well-aged, making it safe to consume during pregnancy. However, it is important to distinguish it from Parmigiano Reggiano, which is made with unpasteurized raw milk.
Pasteurization is a food preservation process that involves treating packaged foods, such as milk and fruit juices, with mild heat, typically below 100°C (212°F). This process effectively eliminates pathogens and extends the shelf life of products. Pasteurization was first developed by Louis Pasteur in 1864 to deactivate unwanted microorganisms in wine.
The process of pasteurization specifically targets harmful bacteria, such as Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7, among others. These bacteria can cause serious illnesses, including listeriosis, typhoid fever, tuberculosis, diptheria, Q fever, and brucellosis. By destroying or deactivating these microorganisms, pasteurization plays a crucial role in food safety and has been widely adopted by the dairy industry and other food processing sectors.
The effectiveness of pasteurization in killing harmful bacteria is supported by scientific studies. For instance, it has been demonstrated that pasteurization at 63°C for 30 minutes effectively destroys almost all Gram-negative organisms in milk. Additionally, the presence of alkaline phosphatase, which is denatured by pasteurization, serves as an indicator of successful pasteurization as it ensures the destruction of common milk pathogens.
In summary, pasteurization is a critical process that effectively kills harmful bacteria, making our food supply safer and reducing the risk of serious illnesses caused by pathogenic microorganisms.
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Frequently asked questions
No, Parmesan cheese is pasteurized.
Parmigiano Reggiano is made with unpasteurized raw milk and is aged for at least 60 days. Parmesan is pasteurized and well-aged.
Pasteurization is the process of heat-treating milk to kill potentially harmful pathogens, such as Salmonella, Listeria, and E. coli, which may be present in raw milk.
