Randy Chandler
Raw cheese is made from unpasteurized milk, which has raised concerns about its safety. The Centers for Disease Control and Prevention (CDC) has warned against consuming raw milk, classifying it as one of the riskiest foods due to its potential to cause illnesses from bacteria such as E. coli, listeria, and salmonella. However, the CDC and the Food and Drug Administration (FDA) have different recommendations for raw-milk cheese, which is required to be aged for at least 60 days before sale to destroy bacteria. While some recent bacterial outbreaks have been linked to raw-milk cheese, producers who follow strict sanitation protocols can significantly reduce the risk of illness. Proponents of raw cheese argue that it offers a more complex flavor profile and possesses health benefits such as improved digestion, allergy relief, and higher nutrient content compared to pasteurized cheese.
Is raw cheese bad for you?
| Characteristics | Values |
|---|---|
| Taste | Some people find raw cheese has a more developed and delectable flavor. |
| Health benefits | Raw cheese contains healthy, 100% bioavailable nutrients. It is a valuable source of dairy and contains vitamins A, B, D, E, and K. It is also loaded with body-building "complete" proteins. |
| Health risks | Raw cheese may cause illness from campylobacter, listeria, E. coli, and other foodborne bacteria. |
| Safety | The FDA requires raw-milk cheese to be aged for at least 60 days before it is sold to destroy bacteria. |
| Digestibility | Raw cheese is easier to digest than processed cheese, especially for those who are lactose intolerant. |
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What You'll Learn
Raw cheese is a suspected cause of bacterial infections
The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, classifying it as one of the riskiest foods to consume due to the potential for illness from bacteria such as campylobacter, listeria, E. coli, and other foodborne pathogens. In April 2024, the Food and Drug Administration (FDA) confirmed the presence of viral particles in pasteurized milk, but concluded that pasteurization likely killed the virus. However, research in the New England Journal of Medicine found that mice given raw milk from infected cows became ill, and a similar finding was reported in the journal Emerging Infectious Diseases regarding cats living on farms with infected cows.
The CDC reported a small E. coli outbreak linked to raw-milk cheddar cheese from a California-based dairy, resulting in hospitalizations for some individuals. While the FDA and CDC currently recommend avoiding raw milk and raw-milk products, proponents of raw cheese argue that it possesses a superior flavor and texture compared to pasteurized cheese. They also highlight the presence of beneficial bacteria, enzymes, and vitamins in raw cheese, which can aid digestion and provide nutritional benefits.
However, the potential health risks associated with raw cheese cannot be ignored, especially given the recent bacterial outbreaks and the ongoing avian influenza outbreak in dairy cows. While proper sanitation protocols and manufacturing processes can mitigate the risk of contamination, consumers should be aware of the potential dangers associated with consuming raw-milk products. The recommendation from food safety experts is to avoid raw-milk cheeses until more is known about their safety, particularly regarding the transmission of infectious viruses.
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Raw cheese has a more developed flavour
The unique flavour of raw cheese is often appreciated by those who grew up exposed to it, such as those in countries where raw cheese is traditionally consumed, like Mexico. However, for those accustomed to eating pasteurized cheese, the difference in flavour may be less noticeable. Nonetheless, some people still prefer the taste of raw cheese, finding it more delectable and flavourful.
The flavour of raw cheese can also be enhanced by adding fresh ingredients such as jalapeño, resulting in a richer taste. Additionally, raw cheese is known for its health benefits, including improved digestibility due to its natural enzymes, making it a good option for those with lactose intolerance or stomach issues. It is also a valuable source of dairy, providing 20% of the recommended daily intake of calcium and containing vitamins A, B, D, E, and K.
While raw cheese has a more developed flavour, it is important to consider the potential health risks associated with consuming unpasteurized milk products. The Centers for Disease Control and Prevention has warned against drinking raw milk, as it can cause illnesses from bacteria such as E. coli and listeria. However, the risk of getting sick from raw-milk cheese is considered low when proper sanitation protocols and manufacturing processes are followed.
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Raw cheese is easier to digest
Raw cheese is often considered to be easier to digest than regular cheese. This is because it contains natural digestive enzymes that are not present in processed cheese. These enzymes are also thought to contribute to overall health and longevity.
Raw cheese is also a good option for those who are lactose intolerant. Unlike regular milk, cheese is a more condensed form and does not contain lactose, making it easier to digest for those with lactose intolerance.
In addition to being easier to digest, raw cheese offers a range of other health benefits. It is a valuable source of dairy and contains vitamins A, B, D, E, and K, as well as body-building "complete" proteins, which provide all nine essential amino acids. It is also a good source of calcium, with just one ounce containing 20% of the recommended daily intake.
The distinct flavor of raw cheese is also a drawcard for many consumers. The flavor and texture of cheese are largely determined by the microbes living inside it. During pasteurization, most of the milk's natural bacteria are eliminated, which can deprive the cheese of some of its original character. Raw cheese, on the other hand, retains many of the enzymes present in raw milk, giving it a more developed and complex flavor profile.
However, it is important to note that there are some safety concerns associated with consuming raw cheese. The Centers for Disease Control and Prevention has warned against drinking raw milk, calling it one of the riskiest foods to eat due to the potential for bacterial infections such as E. coli, listeria, and campylobacter. While the Food and Drug Administration requires raw-milk cheese to be aged for at least 60 days before sale to destroy any harmful bacteria, there is still a risk of contamination.
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Raw cheese is a valuable source of dairy
Raw cheese is also a good option for those who are lactose intolerant. Unlike regular milk, which may cause digestion issues due to lactose, cheese is a more condensed form and does not contain lactose, making it a better choice for those with lactose sensitivity. Furthermore, consuming local raw milk cheese may help soothe allergies like asthma and hay fever.
The taste and texture of raw cheese are also notable, with many people preferring it over processed cheese. The distinct flavours and complex flavour profiles of raw cheese are a result of the microbes living inside the product. During pasteurization, the milk's natural bacteria are eliminated, which can alter the end product's character and flavour.
However, it is important to consider the potential health risks associated with consuming raw cheese. The Centers for Disease Control and Prevention has warned against drinking raw milk, as it can cause illnesses from bacteria such as campylobacter, listeria, E. coli, and other foodborne pathogens. While the Food and Drug Administration requires raw-milk cheese to be aged for at least 60 days to destroy bacteria, there is still a risk of contamination.
In conclusion, raw cheese is a valuable source of dairy that offers nutritional benefits, eases digestion, and provides a unique flavour profile. However, consumers should be aware of the potential health risks associated with consuming unpasteurized products and make an informed decision about including raw cheese in their diet.
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Raw cheese is not processed
Raw cheese is made from milk that has not been pasteurized or heat-treated. Pasteurization, a process developed by French chemist Louis Pasteur in 1862, involves heating milk to a high temperature to kill harmful bacteria and viruses. While pasteurization makes milk safer for human consumption, it also eliminates most of the milk's natural bacteria, both "good" and "bad".
Raw milk cheese is made from four simple ingredients: whole raw milk, vegetable rennet, cultures, and kosher sea salt. It contains healthy, 100% bioavailable nutrients, including calcium, vitamins A, B, D, E, and K, and "complete" proteins that provide all nine essential amino acids. Raw cheese is also loaded with beneficial bacteria, naturally occurring CLA, and Omega-3 fatty acids.
One of the main benefits of raw cheese is that it is less processed than pasteurized cheese. Many countries around the world have always treasured and preferred raw cheese over processed cheese. Raw cheese is also marketed as having a more developed and delectable flavor, reflecting the cows' diet profile. The distinct flavors maintained in raw-milk cheeses may be noticed only by experienced cheese tasters.
However, it is important to note that raw cheese can pose health risks. 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 cause illnesses from bacteria such as campylobacter, listeria, E. coli, and other foodborne pathogens. While the FDA requires raw-milk cheese to be aged for at least 60 days before sale to destroy bacteria, this is not always effective, and outbreaks of bacterial infections linked to raw cheese consumption have been reported.
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Frequently asked questions
Raw cheese has been linked to bacterial outbreaks, such as E. coli, campylobacter, listeria, and other foodborne bacteria. The U.S. Centers for Disease Control and Prevention has warned against consuming raw milk, calling it one of the riskiest foods to eat. However, the risk of getting sick from raw-milk cheese is considered low if the producer follows strict sanitation protocols and good manufacturing processes.
Raw cheese is said to have a more developed and delectable flavor, reflecting the cows' diet profile. It is also easier to digest for those with lactose intolerance and contains natural enzymes that aid digestion. Additionally, raw cheese is a valuable source of dairy, providing 20% of the recommended daily intake of calcium and vitamins A, B, D, E, and K.
Raw cheese made from unpasteurized milk may contain harmful bacteria such as Listeria, which can cause serious health issues for pregnant women and their unborn babies. Therefore, it is generally recommended that pregnant women avoid consuming raw cheese to eliminate the risk of bacterial infection.
