Bushra Griffith
Raw milk blue cheese is a divisive topic. Raw milk cheese is made with milk that has not been pasteurized (heated to kill bacteria). This means it can become contaminated with harmful microbes such as Salmonella, Listeria, and E. coli. However, raw milk cheese is also known for its unique and complex flavor profiles, which are often favored over pasteurized cheese. The U.S. government has forbidden the sale of cheese made from unpasteurized milk unless it has been aged for at least 60 days, as this period is believed to protect consumers from potentially harmful pathogens. While the CDC and FDA have warned against the consumption of raw milk and raw-milk products, a recent report suggests that the majority of raw milk cheese in England is of good microbiological quality.
Is raw milk blue cheese safe?
| Characteristics | Values |
|---|---|
| Taste | Raw milk blue cheese has a more complex and rich flavour compared to pasteurized cheese |
| Safety | Raw milk blue cheese may be unsafe due to harmful microbes such as Salmonella, Listeria, E. coli, and other foodborne bacteria. |
| Safety Standards | The Food and Drug Administration (FDA) requires raw-milk cheese to be aged for at least 60 days before it’s sold to protect consumers from harmful pathogens. |
| Popularity | Raw milk blue cheese is popular among people seeking a healthy, high-end lifestyle. |
| Food Safety | The Food Standards Agency in the UK considers raw milk blue cheese safe if additional procedures are in place. |
| Food Safety in England | A study found that the majority (82%) of raw milk cheese in England is of good microbiological quality. |
Explore related products
What You'll Learn
Raw milk blue cheese safety in the UK
Raw milk blue cheese is a type of cheese made from unpasteurized milk, which means it hasn't been heated to a high temperature to kill bacteria. In the UK, the Food Standards Agency has deemed the consumption of raw milk cheese to be safe, with the country's high food safety standards and low 'acceptable' food risk threshold. However, additional procedures are necessary to ensure the safety of raw milk cheese, as there is a chance of bacterial contamination.
The UK has strict regulations regarding the safety of its food products, and raw milk cheese is no exception. According to a study conducted between April 2019 and March 2020, 82% of cheese samples collected from various sources in England were of satisfactory microbiological quality, with only 12% being unsatisfactory. This study reinforces the UK's stance on the safety of raw milk cheese.
The process of making raw milk blue cheese involves a diverse microbiota, including various bacterial species such as Lactococcus lactis ssp. lactis, Lactobacillus plantarum, and Staphylococcus gallinarum. These bacteria can be present in the raw milk, starter culture, and different stages of cheese production. The outer rind of the cheese may contain different bacteria than the inner white core and blue veins.
While the UK considers raw milk blue cheese safe for consumption, there are still risks associated with consuming any raw milk product. Without pasteurization, milk can become contaminated with harmful microbes such as Salmonella, Listeria, and E. coli. These bacteria can survive the cheese production and aging process, posing potential health risks to consumers.
To minimize the risk of pathogen formation, raw milk cheese producers must follow strict food safety protocols. This includes regularly bathing and testing cows, and quarantining them if harmful bacteria are detected. Proper storage of raw milk cheese is also crucial, as higher storage temperatures can lead to an increase in non-compliant results, especially for soft and blue cheeses.
Avocado and Blue Cheese: A Match Made in Heaven?
You may want to see also
Raw milk blue cheese safety in the US
Raw-milk blue cheese is made with milk that has not been pasteurized. The process of pasteurization involves sterilizing milk by heating it to a high temperature for a set period, killing off harmful microbes such as Salmonella, Listeria, and E. coli. Without pasteurization, these microbes can contaminate the milk and survive the cheese production and aging process.
The unique flavors of raw-milk blue cheese are created by the microbes living inside the cheese. Many cheesemakers and consumers believe that raw-milk blue cheese has a more complex and flavorful taste profile than its pasteurized counterpart. The flavor-rich enzymes and "good bacteria" in raw milk are destroyed by the heat of pasteurization, resulting in a less distinct flavor. Raw-milk blue cheese also imparts a "terroir," or the "taste of place," reflecting the unique characteristics of the region where the cheese is produced.
However, consuming raw-milk blue cheese carries certain risks. The U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) have advised against consuming raw milk or raw milk products due to potential bacterial contamination. While pasteurization may reduce the beneficial microbes in milk that are good for the human gut, it also eliminates harmful bacteria that can cause illnesses, especially in children, older adults, pregnant people, and immunocompromised individuals.
In a study conducted in England, out of 629 samples of raw milk cheese collected, 82% were of satisfactory microbiological quality, while 12% were unsatisfactory, with some containing potentially harmful levels of bacteria. While no associated human infections were found, the presence of harmful bacteria in raw milk cheese underscores the importance of making risk-based choices when consuming these products.
In summary, while raw-milk blue cheese may offer a unique and complex flavor profile, consumers should be aware of the potential risks associated with consuming unpasteurized dairy products. It is essential to consider individual health factors and make informed decisions about consuming raw-milk blue cheese to minimize the risk of illness.
Ranch Dressing: Blue Cheese's Cousin?
You may want to see also
The taste and texture of raw milk blue cheese
Raw milk blue cheese is known for its unique and complex flavours and aromatics, which are a result of the rich variety of good bacteria present in the raw milk. The flavour of raw milk blue cheese can range from mild to strong, slightly sweet to salty or sharp, and creamy to buttery. The texture can vary from liquid to hard, with some varieties having a creamy-crumbly texture.
One example of a raw milk blue cheese is Bleu d'Auvergne, a French blue cheese made from cow's milk. It has a strong and pungent taste, but less so than other blue cheeses, and is less salty with a creamier and more buttery texture. Another example is Asher Blue, which has a mushroomy, earthy, and slightly pungent flavour with a mild, salty finish. It has a creamy-crumbly texture with a natural rind.
The process of making blue cheese typically involves adding cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould used can vary, with Penicillium roqueforti and Penicillium glaucum being two commonly used varieties. The type of milk used can also vary, with cow's, goat's, or sheep's milk all being suitable for making blue cheese.
Overall, raw milk blue cheese offers a unique sensory experience with complex flavours, aromas, and textures that can vary depending on the specific variety and production methods.
Crumbling Blue Cheese: A Step-by-Step Guide to Perfection
You may want to see also
Explore related products
The health benefits of raw milk blue cheese
Raw milk blue cheese is a divisive topic, with some extolling its health benefits and others warning of its health risks. Those who support the consumption of raw milk blue cheese argue that it offers a unique combination of rich flavours and health benefits. On the other hand, critics highlight the potential health risks associated with raw dairy products, including the presence of harmful bacteria and microbes.
Health Benefits of Raw Milk Blue Cheese
Raw milk blue cheese is believed to offer a range of health benefits, including:
- Nutrient Content: Raw milk cheese is a valuable source of essential nutrients, including bioavailable vitamins A, B, D, E, and K, as well as minerals like calcium and phosphorus. These nutrients are crucial for maintaining strong bones and overall health.
- Complete Proteins: Raw milk blue cheese provides complete proteins, offering all nine essential amino acids necessary for bodily functions.
- Digestive Health: The natural fermentation process in raw milk cheese preserves beneficial bacteria and enzymes that can aid digestion. These probiotics contribute to a healthy gut microbiome and support the immune system.
- Allergy Relief: Some individuals report that consuming raw milk cheese helps alleviate allergies such as asthma and hay fever, possibly due to the presence of beneficial microbes and natural proteins.
- Bone Health: Blue cheese is known for its high calcium content, which is important for maintaining bone health and reducing the risk of osteoporosis.
- Weight Management: The calcium in blue cheese may also be linked to anti-obesity mechanisms, helping to manage visceral fat levels and maintain a healthy weight.
Potential Health Risks
Despite these purported health benefits, it is important to note that raw milk and raw milk products can pose health risks. Without pasteurization, milk can become contaminated with harmful bacteria such as Salmonella, Listeria, and E. coli. These pathogens can survive the cheese production and aging process, leading to bacterial outbreaks and foodborne illnesses.
To minimize the potential health risks associated with raw milk blue cheese, it is crucial to source it from reputable producers who adhere to strict safety standards and implement proper food safety protocols.
Weight Watchers: Blue Cheese Dressing Points Value
You may want to see also
The risks of consuming raw milk blue cheese
Raw milk blue cheese is made with milk that has not been pasteurized, i.e., heated to a high temperature to kill bacteria. Without this process, raw milk can become contaminated with harmful microbes such as Salmonella, Listeria, E. coli, and Campylobacter, which can survive the cheese production and aging process. These bacteria can cause foodborne illnesses, and 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) have recommended that people do not consume raw milk or raw milk products, including blue cheese. 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 presence of harmful bacteria in any amount can pose a risk to consumers. The FDA's findings indicated that hard cheeses, such as cheddar and manchego, had fewer contaminated samples than soft cheeses, with only some contaminated samples of hard cheeses.
While raw milk blue cheese can offer a unique flavor and texture due to the preservation of flavor-rich enzymes, the risks of consuming it are significant. Bacterial outbreaks from consuming raw milk products have raised questions about their safety, and the CDC and FDA's recommendations against their consumption should be heeded to avoid potential foodborne illnesses.
Carnivore Diet: Is Blue Cheese Dressing Carnivore-Friendly?
You may want to see also
Frequently asked questions
Raw milk blue cheese is generally considered safe to consume, but there are some risks to be aware of. The U.S. government has forbidden the sale of raw milk cheese unless it has been aged for at least 60 days, as this helps prevent harmful pathogens such as Listeria, Salmonella, and E. coli from growing.
Raw milk blue cheese is known for its unique and complex flavor profile that is often described as richer and more flavorful than pasteurized cheese. It also imparts a "terroir" or "taste of place," reflecting the unique characteristics of the region where it is produced.
The primary risk associated with raw milk blue cheese is the potential presence of harmful bacteria such as Salmonella, Listeria, E. coli, and Campylobacter. These bacteria can cause foodborne illnesses, and the risk may be higher in soft or semi-soft cheeses.
To ensure the safety of raw milk blue cheese, it is important to purchase it from reputable sources that follow strict sanitation protocols and good manufacturing processes. Check the labels, visit your local cheese shop, or consult with a cheesemonger to learn about their favorite raw milk blue cheeses.
Yes, pasteurized blue cheese is an alternative option. Pasteurization involves heating milk to high temperatures to kill harmful bacteria and ensure a safe and consistent-tasting product. However, some people prefer the unique flavor and texture of raw milk blue cheese.
