Andy Montoya
There are several types of cheese made from pasteurized cow's milk, including some renowned cheeses made from raw milk, despite pressure to pasteurize for hygienic reasons. Pasteurized cow's milk cheeses include Jasper Hill Sherry Gray, a double-cream, ash-ripened medallion with a whipped texture and a buttery richness, and The Grey Barn Prufrock, an award-winning, nutty, sweet and savory, thick and gooey cheese. Other examples of pasteurized cow's milk cheeses include French Raclette, Meadow Creek Extra-Aged Appalachian, and Grana Padano Oro 20 Month.
Characteristics and Values of Cheese Made from Pasteurized Cow's Milk
| Characteristics | Values |
|---|---|
| Name | Jasper Hill Sherry Gray, The Grey Barn Prufrock, Champlain Valley Creamery Organic Cream Cheese, French Raclette, Meadow Creek Extra-Aged Appalachian, etc. |
| Type of Milk | Pasteurized Cow's Milk |
| Texture | Thick and Gooey, Whipped |
| Rind | Bloomy, Edible |
| Flavour | Nutty, Sweet and Savory Notes, Buttery Richness, Tangy |
| Serving Size | 1/4 lb per person for appetizers, 1/2 lb per person for larger servings |
| Storage | Buy small quantities frequently to avoid long-term storage and degradation of flavour |
| Pairing | Something Bubbly, Apricot Jam, Spicy Mango Chutney |
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What You'll Learn
- Pasteurized cow's milk cheeses are analysed by an electronic nose and tongue
- There are concerns about the pressure to use pasteurized milk in cheese over raw milk
- Pasteurized cow's milk is heated to 65°C for 30 minutes
- Examples of cow's milk cheeses include French Raclette and Meadow Creek Extra-Aged Appalachian
- The Grey Barn Prufrock is an award-winning pasteurized cow's milk cheese
Pasteurized cow's milk cheeses are analysed by an electronic nose and tongue
Several popular cheeses are made from pasteurized cow's milk, including Jasper Hill Sherry Gray and The Grey Barn Prufrock. Pasteurization is a process of heating milk to a certain temperature for a set duration to prevent microorganism growth and inactivate spores. This process is often carried out for hygienic reasons, although some claim that it is unnecessary in very cold regions.
Pasteurized cow's milk cheeses are sometimes analysed by an electronic nose and tongue. This process involves using piezoelectric quartz crystals and potentiometric sensors to assess the cheese immediately after preparation and during the ripening process. The electronic nose is more sensitive to differences in the milk itself, while the electronic tongue is more sensitive to the pasteurization process and can distinguish between pasteurized and raw milk with a high degree of accuracy.
The electronic nose and tongue work in tandem, with the nose being more attuned to the ripening process and the tongue to the initial maturation stages. This technology can detect alterations in odour and whey composition during the early ripening stages. The electronic nose uses non-selective metal oxide semiconductor sensors or bulk acoustic wave sensors to analyse the cheese bouquet, while the electronic tongue uses potentiometric sensors to analyse the whey.
The electronic nose and tongue can provide complementary results, with the nose being more sensitive to variations in the milk and the tongue being more attuned to the pasteurization process. This technology can help ensure the quality and consistency of pasteurized cow's milk cheeses and verify their distinct characteristics.
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There are concerns about the pressure to use pasteurized milk in cheese over raw milk
There are several concerns about the pressure to use pasteurized milk in cheese over raw milk. Pasteurized milk is less expensive and more widely available than raw milk, which can be twice as expensive. However, raw milk is considered to have a more nuanced and complex flavor than pasteurized milk, which can result in a sharper, more flavorful cheese. Raw milk cheese is also considered a living food, containing more enzymes and good bacteria, which act as a protective shield against dangerous contaminants.
On the other hand, raw milk carries certain health risks. It can become contaminated with harmful microbes such as Salmonella, Listeria, and E. coli, which can survive the cheese production and aging process. In contrast, the largest outbreak of dairy-related foodborne illness was linked to pasteurized milk in the mid-1980s. Pasteurized milk also has fewer bacteria, beneficial or pathogenic, which can lead to a more consistently flavored cheese. This can be advantageous for cheesemakers who prioritize consistency and quality.
The pressure to use pasteurized milk over raw milk in cheese production can be attributed to several factors. Firstly, the increasing consumer demand for consistent cheese flavor and availability throughout the year. Large dairies and factories that collect milk from various farms, known as "pooled milk," cannot guarantee the cleanliness and quality of the milk. As a result, they opt for pasteurization to ensure the safety of their products. Additionally, the current U.S. Food and Drug Administration law, in effect since World War II, requires raw milk cheese to be aged for at least 60 days before being sold, making the sale of certain raw milk cheeses illegal in the United States.
While raw milk cheese has a dedicated following due to its flavor and perceived health benefits, the pressure to use pasteurized milk in cheese production stems from concerns about safety, consistency, and meeting consumer demand. The choice between pasteurized and raw milk cheese involves weighing the risks and benefits associated with each option.
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Pasteurized cow's milk is heated to 65°C for 30 minutes
Pasteurization is a process that involves heating milk to a specific temperature for a set duration to eliminate harmful organisms and pathogens. Pasteurized milk is used to make several types of cheese, including Jasper Hill Sherry Gray and The Grey Barn Prufrock.
The process of pasteurization is named after scientist Louis Pasteur, who discovered that heating milk could destroy harmful pathogens. Pasteurization is commonly used in the dairy industry to heat every particle of milk to a specific temperature for a specified time, killing disease-causing organisms and ensuring milk is safe for consumption.
To be considered pasteurized, milk must be heated to certain temperatures for a corresponding amount of time. The traditional method of pasteurization, vat pasteurization, involves heating milk in a large tank for at least 30 minutes. This method is still used to prepare milk for making starter cultures in cheese production.
In the United States, the most common method is High Temperature Short Time (HTST) pasteurization, which heats milk to a minimum of 161° F for at least 15 seconds. There are also Higher Heat Shorter Time (HHST) and Ultra Pasteurized (UP) methods, which use higher temperatures for shorter durations.
When milk is heated to 65°C for 30 minutes, it undergoes a significant transformation. This temperature and duration combination is effective in killing harmful bacteria and pathogens, such as salmonella, listeria, and E. coli, which can cause food poisoning and other diseases. This process ensures that the milk is safe for consumption and suitable for making cheese and other dairy products.
Additionally, heating milk to 65°C for 30 minutes can alter its physical and chemical properties. The heat treatment can affect the milk's protein structure, denaturing some proteins and promoting the formation of aggregates. This process can impact the milk's nutritional value, digestibility, and overall quality.
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Examples of cow's milk cheeses include French Raclette and Meadow Creek Extra-Aged Appalachian
There are many cheeses made from pasteurized cow's milk, including French Raclette and Meadow Creek Extra-Aged Appalachian, as well as Jasper Hill Sherry Gray from Vermont. Raclette is a Swiss dish that involves melting cheese and scraping the melted part onto diners' plates, to be served with boiled potatoes and other sides. Raclette cheese is also a Swiss-type cheese marketed specifically to be used for this dish. The French term 'raclette' commonly refers to this dish and has been used since 1875.
Meadow Creek Dairy, located in the mountains of Southwest Virginia, is one of the few producers that follow a true seasonal production schedule. The farm is owned by the Feete family, who make their handcrafted artisan cheese from March to December. The herd rests during the winter months. The cattle are never confined and graze on native grasses and legumes, supplemented with grains, salt, and Norwegian kelp. Meadow Creek practices year-round rotational grazing, allowing the herd to move from grazed pastures to fresh ones to enable the grass to regrow. The cow breeds that produce the milk used to make Extra-Aged Appalachian include Normande, Tarentaise, and Jersey. The extra five months of aging give the cheese more time to develop its layers of flavours.
Jasper Hill Sherry Gray is a double-cream, ash-ripened medallion made with grass-fed cows' milk and cream. The ash coating plays a part in tempering the fresh wheels' surface pH and fosters the development of a thin, even bloomy rind. The extra cream creates an almost whipped texture, coating the palate in buttery richness.
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The Grey Barn Prufrock is an award-winning pasteurized cow's milk cheese
Prufrock is a petite washed rind cheese made with organic grass-fed cow's milk. It has a unique character, featuring a funky aroma and a nutty flavor with hints of tropical fruit and sour cream. It offers a perfect balance of sweet and savory notes, making it a versatile choice for cheese plates. The texture of Prufrock is thick and gooey when ripe, ideal for smearing on a warm baguette. It pairs exceptionally well with apricot jam or spicy mango chutney, enhancing the flavor experience.
The process of making Prufrock involves heating the milk to a specific temperature for pasteurization, after which a starter culture is introduced. This is followed by the addition of rennet to coagulate the milk proteins. The coagulated milk is then cut into curds and whey, a critical step influencing the final texture. The whey is drained, and the curds are carefully shaped into hoops specifically designed for Prufrock. This shaping process is meticulous and significantly impacts the cheese's final texture.
Prufrock is then transferred to brine tanks on the same day it is created. Here, it undergoes salt absorption through a saltwater solution, enhancing its flavor profile. Following brining, the cheese is moved to caves, where it is carefully tended to by cheesemakers. A distinctive washing process is employed, utilizing a blend of special cultures and brine called "morge." This mixture contributes to the development of Prufrock's peachy rind, adding to its sensory appeal.
The Good Food Foundation recognized Prufrock as a Good Food Award Winner, chosen through a rigorous blind tasting and sustainability vetting process from nearly 2,000 entries. This award stands as a testament to The Grey Barn & Farm's dedication to pushing the boundaries of tradition and technique in cheesemaking. The mild and damp climate of Martha's Vineyard, with its salty tang, creates the ideal environment for crafting their exceptional washed-rind cheese.
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Frequently asked questions
We suggest about 1/4 lb of cheese per person for appetizers.
Cheese should be stored in a higher humidity area of your refrigerator, ideally in an enclosed spot with limited airflow.
Take your cheese out of the refrigerator about an hour before serving.
Before serving, unwrap the cheese and scrape the cut surface with a knife to remove a thin layer. If there are dried-out parts or mold, cut it away. Most rinds are edible, but if you don't like the taste or texture, cut it off.
The Grey Barn Prufrock is an award-winning cheese made from pasteurized cow's milk. It has a unique aroma and a nutty, sweet and savoury flavour.
