Patrick Oconnell
Unpasteurized cheddar cheese, also known as raw-milk cheese, is a controversial topic. While some people rave about its exceptional, complex flavour profiles, the safety of consuming these artisanal products has been questioned. Unpasteurized cheese can be contaminated with harmful microbes such as Salmonella, Listeria, and E. coli, which can cause serious illnesses. However, the risk of getting sick from raw-milk cheese is considered low if strict sanitation protocols and good manufacturing processes are followed. The aging process of at least 60 days also helps to remove the dangers of consuming unpasteurized cheese, as dangerous bacteria cannot survive past this period. While unpasteurized cheese is legal in some places, it is recommended that certain individuals, such as pregnant women, the elderly, or those with compromised immune systems, avoid it.
| Characteristics | Values |
|---|---|
| Safety | Unpasteurized cheese is considered unsafe by the FDA, CDC, and other US agencies, especially for infants, young children, the elderly, and the immunocompromised, as well as pregnant women. However, some argue that unpasteurized cheese has been made safely for centuries, and bacterial outbreaks are uncommon. |
| Taste | Unpasteurized cheese is said to have a richer, more complex flavor than pasteurized cheese. |
| Availability | Unpasteurized cheese is made and sold in the US, despite the FDA banning interstate sales of raw milk in 1987. |
| Pasteurization Process | Pasteurization involves heating milk to a high temperature to kill potentially harmful bacteria. |
| Health Risks | Unpasteurized cheese may be contaminated with harmful bacteria such as Salmonella, Listeria, E. coli, and Campylobacter, which can cause foodborne illness. |
| Food Safety Recommendations | The CDC, FDA, and other health organizations recommend avoiding the consumption of raw milk and unpasteurized cheese products. |
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What You'll Learn
Unpasteurized cheese can become contaminated with harmful bacteria
The debate around pasteurized versus unpasteurized cheese is ongoing, with some arguing that unpasteurized cheese has been made and consumed safely for centuries, and that harmful health effects are uncommon. They also argue that unpasteurized cheese has a superior flavour and texture compared to pasteurized cheese. However, recent bacterial outbreaks linked to unpasteurized cheese have raised concerns about its safety.
In the United States, the Food and Drug Administration (FDA) requires domestic or imported raw-milk cheese to be aged for at least 60 days before sale, with the idea that harmful bacteria will die during this period. This rule was established in 1949 when cheddar was the main cheese produced in the country, and it was believed that the pH of cheddar cheese dropped after 60 days, inhibiting the growth of pathogens. However, this rule may not be as effective for soft-ripened cheeses, which are more susceptible to high levels of contamination from bacteria like Listeria.
While some argue that small-scale artisanal cheesemakers have more control over the safety of their products, others maintain that unpasteurized cheese poses unnecessary risks. In 2016, the FDA found less than 1% of 1,600 samples of raw-milk cheeses to be contaminated, but the potential for foodborne illness remains. Overall, while unpasteurized cheese may offer unique flavour and texture profiles, consumers should be aware of the potential risks associated with consuming it.
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The risk of illness from unpasteurized cheese is generally low
Pasteurization is the process of heating milk to a high temperature to kill potentially harmful bacteria. In the United States, 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. This is to ensure that any harmful bacteria will die out during this time.
Unpasteurized cheese is made and sold in the US, although the FDA banned interstate sales of raw milk in 1987. The safety of unpasteurized cheese is a controversial topic, with some arguing that it has been made safely for centuries and that negative health effects are uncommon. In fact, raw-milk cheese is sold widely throughout Europe without issue.
Proponents of raw-milk cheese argue that it possesses a superior flavour and texture compared to its pasteurized counterpart. However, consuming raw milk and raw-milk products may be risky, as they can be contaminated with harmful microbes such as Salmonella, Listeria, E. coli, and Campylobacter. These bacteria can survive the cheese production and aging process and cause foodborne illness.
Despite these risks, the risk of illness from unpasteurized cheese is generally low. In 2016, the FDA tested 1,600 samples of raw-milk cheeses for Salmonella, Listeria, and E. coli, and found less than 1% of the samples to be contaminated. Most of the contaminated cheeses were semi-soft or soft-ripened varieties, while hard cheeses like cheddar fared better, with only a few contaminated samples.
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Unpasteurized cheese is sold in the US and Europe
Unpasteurized cheese is sold in both the US and Europe, but the laws and health considerations surrounding it vary. In the US, the sale of unpasteurized cheese is banned in some states, and it is illegal to transport raw milk across state lines. The FDA and CDC have warned against consuming raw milk and unpasteurized cheese, particularly for children, the elderly, pregnant people, and those with compromised immune systems. However, 29 states allow the sale of raw milk products, and unpasteurized cheese can be sold within these states if it has been aged for at least 60 days. This aging process is believed to prevent harmful bacteria such as Listeria, Salmonella, and E. coli from growing.
Despite the risks, some enthusiasts argue that unpasteurized cheese has a superior flavour and health benefits due to the presence of gut-friendly bacteria. They also claim that it has been consumed safely for centuries, and the risk of negative health effects is very low.
In Europe, unpasteurized cheese is widely sold and consumed, particularly in France, where it is celebrated as part of the culinary culture. However, sales of raw milk cheese in France have been declining and now make up only 10% of the market, compared to 100% just 70 years ago.
The legality of unpasteurized cheese in the US has been a topic of debate, with some considering it a matter of public health and trade disruption. The FDA is currently considering changing the rules regarding raw milk cheese based on a joint study with Canada that raised questions about its safety.
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Pasteurization may kill off beneficial microbes in milk
Pasteurization is a process that kills harmful germs in milk by heating it to a high temperature for a set period. The process was first developed by Louis Pasteur in 1864 to kill harmful organisms responsible for diseases like listeriosis, typhoid fever, and tuberculosis.
While pasteurization is an effective way to make milk safer for consumption, it may also kill off beneficial microbes in milk. Cornell University food safety and science professor Mark Wiedmann acknowledges that pasteurization can eliminate microbes in milk that are good for the human gut. Raw milk advocates also claim that raw milk does not cause lactose intolerance because it contains lactase, secreted by "beneficial" or probiotic bacteria present in raw milk.
However, the risk of illness from unpasteurized milk products is rarely worth the benefits. Without pasteurization, 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 harmful microbes can cause foodborne illnesses, often called "food poisoning," and can be especially dangerous to people with weakened immune systems, children, older adults, and pregnant women.
In summary, while pasteurization may kill off some beneficial microbes in milk, the process is essential to ensure the safety of milk and cheese products by eliminating harmful bacteria that can cause serious illnesses. The risk of illness associated with consuming unpasteurized milk products is generally considered to outweigh the potential benefits of retaining beneficial microbes.
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Hard cheeses are less likely to be contaminated than soft cheeses
Unpasteurized cheese is a controversial topic, with some arguing that it has been made and consumed safely for centuries, while others point to the risk of bacterial infections. The pasteurization process involves heating milk to a high temperature to kill harmful microbes such as Salmonella, Listeria, and E. coli, which can survive the cheese-making and aging processes.
While all cheese can be contaminated, soft cheeses are more likely to be contaminated than hard cheeses. Soft cheeses, such as mozzarella, ricotta, cream cheese, and cottage cheese, have a high moisture content, which makes them more susceptible to bacterial growth and spoilage. Harder cheeses, like cheddar, Parmesan, and Gouda, have a lower moisture content, making them less prone to bacterial growth and allowing them to be left out of the fridge for longer periods.
The longer aging process of hard cheeses also helps to kill off harmful bacteria, such as Listeria, which has been linked to outbreaks from soft cheeses like queso fresco, Brie, and feta. However, it is important to note that even hard cheeses made with pasteurized milk can still be contaminated with bacteria like L. monocytogenes, which has been found in soft and semi-soft cheeses.
Certain groups, including children, pregnant women, adults over 65, and immunocompromised individuals, are at a higher risk of developing infections from consuming unpasteurized cheese and are advised to opt for pasteurized cheese products. Cooking soft cheeses before consumption can also reduce the risk of infection for those more susceptible to foodborne illnesses.
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Frequently asked questions
Unpasteurized cheddar cheese is generally not recommended for consumption due to the risk of harmful bacteria such as Salmonella, Listeria, and E. coli. While some people prefer the complex flavor and texture of unpasteurized cheese, it is essential to consider the potential health risks associated with consuming raw milk products.
Unpasteurized cheddar cheese can be contaminated with harmful bacteria, such as Listeria, Salmonella, and E. coli, which can cause serious illnesses. Pasteurization is a process that involves heating milk to high temperatures to kill these bacteria, making cheese safer to consume.
Yes, it is generally recommended that pregnant women, the elderly, and individuals with compromised immune systems avoid consuming unpasteurized dairy products, including cheddar cheese. These individuals are more susceptible to foodborne illnesses and may experience severe health complications.
To determine if a cheddar cheese is unpasteurized, carefully read the product labels. In the United States, unpasteurized cheese must be marketed and labeled as such and aged for at least 60 days to reduce the risk of harmful bacteria.
Some people prefer the complex flavor and texture of unpasteurized cheddar cheese, claiming that it offers a richer and more distinct taste compared to its pasteurized counterpart. However, it is important to carefully consider the potential health risks associated with consuming raw milk products before making a choice.
