Shipping Raw Milk Cheese: Is It Legal?

Raw milk cheese is a divisive topic, with some extolling its richer taste and unique health benefits, while others highlight the health risks associated with consuming unpasteurized dairy products. The debate centres on the question of whether the production and consumption of raw milk cheese should be allowed, with the United States, in particular, having strict regulations surrounding the sale and distribution of such products. Proponents of raw-milk cheese argue that it possesses a superior flavour and texture due to the preservation of good bacteria, while critics warn of the potential health risks, including bacterial infections such as E. coli and listeria. The controversy has led to varying laws and regulations worldwide, with the United States being notably more stringent in its restrictions on raw milk products.

May Cheese Made with Raw Milk Be Shipped?

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Health risks of raw milk cheese

Raw milk cheese is made from milk that has not been pasteurized to kill harmful germs. While some people argue that raw-milk cheese has a superior taste and texture, it can carry dangerous germs that cause foodborne illnesses, often called "food poisoning". The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, calling it one of the riskiest foods to eat. According to the CDC, from 1998 to 2018, there were 202 outbreaks linked to drinking raw milk, resulting in 2,645 illnesses and 228 hospitalizations.

Raw milk can be contaminated with harmful bacteria, and consuming it may lead to illness from Campylobacter, Listeria, E. coli, and other foodborne bacteria. Listeria is of particular concern for pregnant women, as it can cause miscarriage, illness, or the death of the newborn baby. In 2016, the Food and Drug Administration (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. However, recent bacterial outbreaks from consuming cheese made from unpasteurized milk have raised questions about the safety of these artisanal products.

The current regulation in the United States, in place since 1949, prohibits the sale of raw milk cheeses that have been aged for less than 60 days. This is to ensure that the concentration of certain enzymes and salts in the cheese is sufficient to prevent harmful pathogens from growing. After 60 days, the risk of illness from raw-milk cheese is considered low, especially for hard cheeses such as cheddar and manchego. However, the presence of harmful pathogens in raw milk cheese cannot be completely eliminated, and recent studies have suggested a possible link between raw milk and the transmission of avian influenza.

While pasteurization can kill off beneficial microbes in milk that are good for the human gut, the risk of illness from unpasteurized milk products often outweighs the benefits. Children, adults over 65, pregnant people, and immunocompromised individuals may have difficulty fending off pathogens from raw-milk cheese and should opt for pasteurized products instead.

Pasteurization and flavour

Pasteurization is a process that involves heating milk to a certain temperature for a certain amount of time to kill off potentially harmful bacteria. The two main types of pasteurization are Low-Temperature Long-Time (LTLT) and High-Temperature Short-Time (HTST). LTLT pasteurization involves heating milk to 63°C for 30 minutes, while HTST pasteurization involves heating milk to 72°C for 15 seconds.

The purpose of pasteurization is to ensure the safety of milk and cheese by killing off harmful bacteria such as Listeria, Campylobacter, Mycobacterium tuberculosis, and Coxiella burnetii, which can cause foodborne illnesses. However, pasteurization also kills off some of the "good" bacteria that can impart desirable qualities to cheese, such as flavour and texture.

Cheese made from raw (unpasteurized) milk is valued by some for its complex, intense, and rich flavour, which is said to be lacking in pasteurized cheese. This is because raw milk retains the natural bacteria and enzymes that contribute to flavour. However, consuming raw milk and raw-milk products can be risky, as they may contain harmful bacteria such as E. coli, listeria, and salmonella.

In the United States, the sale of raw-milk cheese is prohibited unless it has been aged for at least 60 days. This is because, after 60 days, the acids and salts in the cheese naturally prevent harmful bacteria from growing. However, this also means that consumers miss out on the authentic flavours and textures of young, traditional raw-milk cheeses.

While pasteurization can kill off harmful bacteria, it can also affect the flavour and texture of the cheese by eliminating the natural bacteria and enzymes present in raw milk. Some cheesemakers believe that using raw milk creates more flavorful and healthful cheeses, while others prioritize the safety and consistency provided by pasteurization. Ultimately, the choice between raw and pasteurized cheese depends on the consumer's preference for flavour, safety, and texture.

Raw milk cheese in the US

Raw milk cheese is enjoyed in many countries worldwide, but its consumption is more contentious in the United States. The US Food and Drug Administration (FDA) has long warned against drinking raw milk, calling it one of the riskiest foods to eat. It can cause illnesses from campylobacter, listeria, E. coli, and other foodborne bacteria.

The FDA-mandated pasteurization of all milk products for human consumption was instituted in 1987. Pasteurization is the process of heating a liquid or food to kill pathogenic bacteria to make the product safe to consume. For dairy products, the liquid is heated to 145°F (63°C) for at least 30 minutes or at least 161°F (72°C) for 15 seconds. This process gives the products a longer shelf life by destroying enzymes and bacteria that cause spoilage while destroying harmful microorganisms.

However, raw milk cheese is still permitted in the US under certain conditions. The current regulation, in place since 1949, prohibits the sale of raw milk cheeses that have been aged for less than 60 days. This is true for both imported and domestically produced raw milk cheeses. After 60 days, the concentration of certain enzymes and salts in the cheese is believed to be sufficient to prevent certain harmful pathogens from growing. The FDA requires raw-milk cheese to be clearly labelled as unpasteurized.

Some people prefer the taste of raw milk cheese, arguing that it possesses a more complex and intense flavour profile than pasteurized cheese. It is also said to have a richer texture. However, the tasty snack can come with health risks. Recent bacterial outbreaks from consuming cheese made from raw milk have raised questions about the safety of eating these artisanal products. The Centers for Disease Control and Prevention (CDC) currently recommends that people refrain from consuming raw milk or raw milk products. The CDC also recommends that pregnant women avoid raw milk cheeses.

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Famous raw milk cheeses

Raw milk cheeses are known for their unique and complex flavours and aromatics, and their "terroir", or "taste of place". The use of raw milk in cheesemaking introduces the natural bacteria from the farms where the milk is sourced, creating a distinct flavour that cannot be replicated through pasteurized milk.

Despite the rich taste of raw milk cheeses, consuming raw milk and raw milk products may be risky. The Centers for Disease Control and Prevention (CDC) has warned against the consumption of raw milk, calling it one of the riskiest foods to eat. It can cause illnesses from bacteria such as campylobacter, listeria, E. coli, and salmonella.

In recognition of these risks, the U.S. government has regulations in place regarding the sale of raw milk cheeses. Since 1949, the sale of raw milk cheeses has been prohibited unless they have been aged for at least 60 days. This aging process is meant to protect consumers from harmful pathogens, as the acids and salts in the cheese prevent the growth of listeria, salmonella, and E. coli after 60 days.

• Roquefort—a French blue sheep's milk cheese with a crumbly, soft texture and a complex flavour profile that balances sweet, savoury, salty, and piquant notes.
• Comte—a hard French cheese with 83 flavour profiles ranging from milky-sweet and citrussy to toasted bread and roasted peanuts.
• Brie de Meaux—a French brie that should be ripened through without any chalky line.
• Gruyere—a raw-milk cheese that is aged beyond the 60-day mark, known for its full-flavoured and extremely flavourful taste.
• Parmigiano-Reggiano—a hard, years-aged raw milk cheese that is likely among the least germy types of cheese.
• English Cheddar—most traditional English cheddars are made with raw milk and aged beyond 60 days, resulting in a full-flavoured and flavourful cheese.
• Saint-Félicien—a French raw milk cheese with a soft, creamy texture and a strong flavour.
• Pecorino—a family of raw milk cheeses made from sheep's milk, including Pecorino Sardo and Pecorino Romano, a hard cheese that is likely among the least germy.
• Raclette—a Swiss raw milk cheese that is semi-hard and known for its creamy texture and strong flavour.
• Fontina—an Italian raw milk cheese that can be semi-soft or hard, with a mild, nutty flavour.

Health benefits of raw milk

Raw milk is milk that has not been pasteurized or homogenized. It can be sourced from cows, goats, sheep, buffalo, or even camels. In the United States, the sale of raw milk cheeses aged less than 60 days is prohibited. This is because harmful bacteria may be present in unpasteurized milk, such as E. coli, campylobacter, listeria, and other foodborne bacteria. The presence of these bacteria can lead to health issues like Escherichia coli infections.

Despite the risks, some people believe that raw milk offers health benefits. Here are some of the potential health benefits of consuming raw milk:

• Nutrition and Health Benefits: Raw milk advocates argue that pasteurization reduces the overall nutrition and health benefits of milk. They claim that the heating process during pasteurization destroys many nutrients and beneficial bacteria, making the milk less nutritious and potentially less safe. However, it is important to note that most of these claims are not scientifically proven, and some studies have found no significant differences in the fatty acid profiles of raw and pasteurized milk.
• Allergies and Asthma: Some research suggests that raw milk may have protective effects against allergies and asthma. A 2020 meta-analysis linked raw milk consumption in children to a lower rate of asthma and allergic rhinitis (hay fever). Another study found that children who consumed raw milk were less likely to develop milk allergies compared to those who drank pasteurized milk.
• Lactose Intolerance: Raw milk contains certain enzymes that facilitate the production of lactase, which helps with lactose digestion. This may be beneficial for individuals who are lactose intolerant, as it can make the milk easier to digest.
• Immune Response: The beneficial probiotics in raw milk are said to increase the immune response. Lactobacilli, for example, are known to typically inhibit pathogenic organisms, reduce lactose intolerance, and improve immune function.
• Skin and Overall Health: Some individuals who have incorporated raw milk into their diets have reported improvements in skin conditions, such as acne, and overall health, including normalized iron levels and reduced bladder infections.

While these potential health benefits exist, it is important to remember that consuming raw milk and raw-milk products may still be risky. The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, and both the CDC and the Food and Drug Administration (FDA) currently recommend that people refrain from consuming raw milk or raw-milk products.

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