Kamil Perry
Unpasteurized cheddar cheese is a traditional cloth-wrapped cheese, hand-made in Somerset, with a complex, grassy flavour. It is typically made with raw milk but may occasionally be made with pasteurized milk. The process of pasteurization involves heat-treating milk to destroy potentially harmful pathogens, such as Salmonella. Due to the risk of harmful bacteria, the FDA has strict laws regarding the production, importation, and sale of cheese, mandating that cheeses less than 60 days old must be made with pasteurized milk. As a result, unpasteurized cheese has been associated with potential health risks, especially for pregnant women, who are often advised to avoid it. However, hard, dry, acidic, and salty unpasteurized cheeses aged for over 60 days are less likely to harbor pathogens and can be safer alternatives.
Is unpasteurized cheddar cheese dangerous?
| Characteristics | Values |
|---|---|
| Flavor | Unpasteurized cheddar cheese has a strong, nutty, and creamy flavor. |
| Texture | Unpasteurized cheddar cheese can be moist and succulent, with a complex, grassy flavor. |
| Safety | Unpasteurized cheese may contain harmful bacteria such as Salmonella and Listeria. It is recommended to avoid consuming unpasteurized cheese during pregnancy. |
| Availability | Unpasteurized cheddar cheese is available from various producers, including Keens, Todd and Maugan Trethowan, and Westcombe. |
| Pasteurization | Pasteurization is the process of heat-treating milk to destroy harmful pathogens. |
| Aging | Unpasteurized cheese that is aged for over 60 days is less likely to harbor harmful bacteria. |
| Nutrition | Cheese is a good source of fat, protein, and nutrients, except for vitamin C and fiber. |
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What You'll Learn
Unpasteurized cheese and pregnancy
Pregnancy is a time when women are advised to be extra cautious about their food and drink choices. While cheese is a great source of nutrition, with high fat and protein content and many vitamins and minerals, there are some types of cheese that are best avoided during pregnancy.
The good news is that not all cheeses are off the menu during pregnancy. Hard, dry, acidic, and salty cheeses are less likely to harbour or grow pathogens like Listeria, even if they are unpasteurized, as long as they have been aged for over 60 days. This is because the aging process reduces moisture and creates a hostile environment for bacteria to grow. Examples of cheeses that are safe to eat during pregnancy include aged gouda, cheddar, manchego, parmesan, and piave.
It's important to note that cross-contamination can occur, so it's best to buy whole, intact cheeses. Reading food labels is essential, as they indicate whether a cheese is pasteurized or unpasteurized. In the United States, nearly all fresh, rindless cheeses, such as mozzarella, feta, and ricotta, are pasteurized.
In summary, while unpasteurized cheese and pregnancy may seem like a tricky combination, there are still plenty of safe cheese options to enjoy during this exciting time.
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Unpasteurized cheese and food safety laws
Unpasteurized cheese, also known as raw-milk cheese, is made from milk that has not been heated to a high temperature to kill potentially harmful bacteria. The process of pasteurization is intended to sterilize milk and make it safer to consume. However, some people argue that unpasteurized cheese has a richer, more complex flavor and that the risks of consuming it are low if the cheese is properly aged and handled.
In the United States, the Food and Drug Administration (FDA) regulates the sale of unpasteurized cheese. The FDA requires that raw-milk cheeses be aged for at least 60 days at less than 36 degrees Fahrenheit before they can be sold. This requirement was implemented in 1950 based on research suggesting that this time and temperature combination would eliminate harmful bacteria. However, recent studies have shown that some bacteria can persist even longer, making soft, young cheeses the riskiest to consume.
Despite the FDA's regulations, some people still express concern about the safety of unpasteurized cheese. In 2019, the company RAW FARM voluntarily recalled its unpasteurized cheddar cheese due to potential E. coli contamination. The recall highlighted the ongoing debate about the safety of unpasteurized cheese and the role of government agencies in ensuring food safety.
While some argue that the FDA's regulations are necessary to protect public health, others believe that they hurt traditional and artisan cheesemakers and are not based on scientific evidence. Professor and food scientist Catherine Donnelly, for example, argues that cheese made from unpasteurized milk is safe to consume when produced properly. She suggests that the fear of unpasteurized milk has spilled over into a fear of unpasteurized cheese, threatening traditional cheesemaking methods.
To summarize, the consumption of unpasteurized cheese is a controversial topic. While some people appreciate its flavor and argue that proper handling can minimize risks, others remain concerned about the potential for foodborne illnesses. The FDA's regulations aim to balance food safety with the traditions of artisanal cheesemaking, but the debate continues over the effectiveness and impact of these regulations.
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Unpasteurized cheese and flavour
Unpasteurized cheese, also known as raw-milk cheese, is made from milk that has not undergone the pasteurization process. Pasteurization involves heat-treating milk to destroy potentially harmful pathogens, such as Salmonella, which may be present. While pasteurization ensures food safety, it also kills the good bacteria that contribute to the unique, complex flavours of raw milk cheeses.
Unpasteurized cheese is known for its flavourful and powerful taste profile. Native microbes in raw milk can lead to more interesting and complex flavours, especially when crafted by skilled cheesemakers. The bacterial compounds in unpasteurized cheese remain intact, resulting in a more flavourful product.
The flavour of unpasteurized cheese can vary depending on the type of milk used, the production process, and the ageing time. For example, a traditional cloth-wrapped Westcombe Cheddar cheese, made with raw milk in Somerset, has a complex, grassy flavour. On the other hand, a 7-year-old Cheddar Cheese Reserve, also made with unpasteurized cow's milk, has a strong cheddar flavour with crystallization due to the ageing process.
Additionally, the production process for unpasteurized cheese may include "cooking" the curds briefly at temperatures between 104 to 120 F to modify the texture, resulting in a firm yet pliable and tender cheese. This technique is used in some raw-milk cheeses, such as Fontina and several types of Swiss cheese.
While unpasteurized cheese offers distinct flavour advantages, it is important to note that it may pose higher health risks than pasteurized cheese. In the United States, unpasteurized cheese must be aged for at least 60 days before being sold, as this ageing period is believed to naturally prevent the growth of harmful bacteria.
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Unpasteurized cheese and food pairings
Unpasteurized cheese is made from milk that has not been heat-treated, allowing it to retain the natural bacteria and enzymes present in the milk. While unpasteurized cheeses can be dangerous due to the potential presence of harmful bacteria, proper ageing for over 60 days can kill these pathogens. Hard, dry, acidic, and salty unpasteurized cheeses are safer than soft, creamy, spreadable cheeses.
When it comes to food pairings, unpasteurized cheese can be delightfully complemented by a variety of meats, fruits, nuts, chocolates, and other foods. Here are some specific suggestions for food pairings with unpasteurized cheese:
Meats
Charcuterie boards are a classic way to showcase meat and cheese pairings. For unpasteurized cheese, consider pairing with cured meats or spicy, smoky chorizo. The bold flavour and texture of Seriously Sharp cheese, for instance, go well with chorizo.
Fruits
When pairing unpasteurized cheese with fruits, focus on what doesn't work to avoid overpowering the cheese. Stay away from highly citrusy fruits like oranges, limes, and lemons. Instead, opt for berries, apples, and pears. Cherry and grape tomatoes also add a burst of flavour and juice to mild, soft cheeses.
Nuts
Nuts are a versatile pairing option for unpasteurized cheese. Crunchy nuts like almonds complement the cheese, and softer nuts like walnuts can add a creamy texture.
Other Foods
Honey is a great bridging flavour that can tie together unpasteurized cheese with other foods. Fig spread, in particular, pairs well with bold spiced cheeses and tart Granny Smith apple slices. Jams and crackers are also excellent choices to include on your cheese board.
Remember, when in doubt, "what grows together, goes together." Choosing items that hail from the same region of the world can lead to delightful flavour combinations.
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Unpasteurized cheese and health risks
Unpasteurized cheese is made from milk that has not been heat-treated, allowing it to retain the natural bacteria and enzymes present in the milk. While this can result in more interesting and complex flavors, it also poses health risks due to the potential presence of harmful pathogens.
The primary health risk associated with consuming unpasteurized cheese is the potential for harmful bacterial infections, such as Salmonella and Listeria. These bacteria can cause serious illnesses, especially in individuals with weakened immune systems, pregnant women, young children, and the elderly. Listeria, in particular, can lead to severe complications during pregnancy, including miscarriage, stillbirth, or infection in the newborn.
To mitigate these risks, regulatory agencies like the FDA have implemented strict laws governing the production, importation, and sale of cheese. In the United States, any cheese made from unpasteurized milk must be aged for at least 60 days to allow for the death of harmful bacteria. This aging process reduces the risk of bacterial infections but does not eliminate it completely.
While unpasteurized cheeses aged for over 60 days, such as hard, dry, acidic, and salty cheeses, are less likely to harbor or grow pathogens, they are not entirely risk-free. Cross-contamination can still occur, and young children, pregnant women, and individuals with compromised immune systems are generally advised to avoid consuming unpasteurized cheeses altogether.
It is important to note that not all unpasteurized cheeses are dangerous. When produced and handled properly, many unpasteurized cheeses can be safely consumed. However, it is always advisable to exercise caution, especially for individuals with higher health risks, and to follow local health guidelines and regulations regarding the consumption of unpasteurized dairy products.
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Frequently asked questions
Unpasteurized cheddar cheese is generally considered unsafe, especially for pregnant women, as it may contain harmful bacteria such as Salmonella and Listeria.
Consuming unpasteurized cheddar cheese can pose risks such as exposure to harmful bacteria, which can lead to foodborne illnesses like salmonellosis and listeriosis. These illnesses can cause symptoms ranging from mild digestive issues to more severe complications, especially in vulnerable individuals like pregnant women, children, and those with compromised immune systems.
To reduce the risks, it is recommended to opt for cheddar cheese made from pasteurized milk. Pasteurization is a heat-treating process that effectively destroys harmful pathogens, making the cheese safer to consume. Additionally, choosing aged cheddars, which have been aged for over 60 days, can also reduce the risk of bacterial growth.
