Frederic Melton
Raw milk cheese is made from milk that has not been pasteurized or thermized. Before the invention of pasteurization in 1822, all cheese was made with raw milk. Raw milk cheeses may be firm, oozy, creamy, or crumbly, and come in any shape. They are considered to have a more intense flavor than pasteurized milk cheeses. In the United States, any raw milk cheese must be aged for at least 60 days before being sold to consumers. Examples of raw milk cheeses include Comte, Brie de Meaux, Pitchfork Cheddar, Parmigiano Reggiano, Silver Mountain, Sally Jackson, and Grafton Clothbound Cheddar.
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What You'll Learn
Pasteurisation
There are several pasteurisation methods, including High-Temperature Short-Time (HTST), Low-Temperature Long-Time (LTLT), Thermalisation, and Ultra-High-Temperature (UHT) pasteurisation. The most common method, HTST, involves heating milk to 72°C (161°F) for 15 seconds, effectively destroying harmful bacteria such as Salmonella, Listeria, and E. coli. However, it also destroys the natural flora in raw milk crucial for cheesemaking. LTLT, favoured by small-scale and artisanal cheesemakers, heats milk to 63°C for 30 minutes and is less damaging to milk bacteria, resulting in better cheesemaking outcomes. Thermalisation, a milder form of pasteurisation, heats milk to a lower temperature (57°C-68°C) for a more extended period (15-30 seconds), killing some harmful bacteria while preserving the natural bacterial flora. UHT pasteurisation, involving heating milk to 135°C (275°F) for a few seconds, is used for milk stored at room temperature but renders milk unsuitable for cheesemaking.
The various pasteurisation methods impact cheesemaking, with raw milk cheeses offering distinct flavour profiles and textures due to the natural bacteria and microorganisms present. Some cheesemakers believe raw milk creates more flavourful and nutritious cheeses, while others prioritise the safety of pasteurisation, which has become a standard practice in dairy production. The "war" between cheese enthusiasts and lawmakers centres on the safety of selling unpasteurised cheese, with regulations in the US and Canada requiring a minimum 60-day ageing period for raw-milk cheeses to protect consumers from harmful pathogens.
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Raw milk benefits
Raw milk is milk that has not been heat-treated (pasteurized) or homogenized. Pasteurization is the process by which bacteria are destroyed by heating beverages and then allowing them to cool, which also increases the product's shelf life. Before the invention of pasteurization in 1822, all cheese was made with raw milk.
Benefits of Raw Milk
Raw milk advocates argue that it is a complete, natural food containing more amino acids, antimicrobials, vitamins, minerals, and fatty acids than pasteurized milk. They also claim that it is a better choice for those with lactose intolerance, asthma, and autoimmune and allergic conditions.
Raw milk is similar to breast milk in that both are completely natural, fresh, and unprocessed milks. They both contain a wide variety of essential nutrients, fats, proteins, anti-inflammatory and digestive enzymes, bioavailable vitamins, and minerals, all in a natural form that is most easily utilized by the body.
Raw milk also contains beneficial probiotics, which have a number of known health benefits. For example, raw milk contains a variety of living bacteria that facilitate the production of lactase enzymes in the intestine, which has been shown to help with lactose digestion in lactose-intolerant people.
Some cheesemakers believe that using raw milk creates more flavorful and more healthful cheeses.
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Safety standards
Raw milk cheese is made from milk that has not undergone pasteurization—the process of sterilizing milk by heating it to a high temperature for a set time period. Without this process, milk can become contaminated with harmful microbes such as Salmonella, Listeria, E. coli, and other foodborne bacteria.
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) recommend that people do not consume raw milk or raw milk products. The FDA requires that raw-milk cheese, whether domestic or imported, be aged for at least 60 days before it is sold. This regulation has been in place since 1949.
Despite the risks, some people prefer raw milk cheese for its intense and stronger taste compared to pasteurized cheese. The pasteurization process can kill off beneficial microorganisms and enzymes that play a role in enhancing the unique flavor of raw cheeses. Raw milk cheese also retains more of the sense of place and seasonality, with flavors reflecting what animals have been grazing on.
To ensure the safety of raw milk cheese, producers must adhere to strict sanitation protocols and good manufacturing processes. This includes using good-quality raw milk, maintaining sanitary conditions during milking and processing, and maturing the cheese in a controlled and hygienic environment. Farms that sell raw milk cheese may implement their own safety protocols, such as regularly bathing and testing cows and ensuring their bedding is clean and made of high-pH materials that are inhospitable to pathogens.
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Varieties
Raw milk cheese is made with milk that has not been heat-treated or pasteurized. Before the invention of pasteurization in 1822, all cheese was made with raw milk. Raw milk cheeses are considered to have a more diversified and intense flavour than pasteurized milk cheeses. The unique flavour and quality of raw milk cheese are due to the diverse bacteria present in raw milk, which is destroyed when the milk is heated or pasteurized.
Raw milk cheeses may be firm, oozy, creamy, or crumbly, and they come in any shape. In the United States, any raw milk cheese must be aged for at least 60 days before being sold, as this helps protect consumers from potentially harmful pathogens. Despite the controversy surrounding raw milk cheese, it is legal in the United States and can be found in many specialty cheese shops.
- Silver Mountain
- Sally Jackson Cheeses
- Beecher's Flagship Reserve
- Trade Lake Cedar
- Vermont Shepherd
- Grafton Clothbound Cheddar
- Pitchfork Cheddar
- Bravo Cheddar
- Comte
- Parmigiano Reggiano
- Gruyere
- Roquefort
- Manchego
- Brie de Meaux
- Great Hill Blue
- Constant Bliss
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Raw milk vs pasteurised milk
Raw milk is milk that has not been heat-treated (pasteurized). Pasteurization is a simple heating and cooling process that makes milk safe to drink by removing bacteria. Raw milk, on the other hand, can contain disease-causing pathogens, and its consumption may pose serious health risks, especially for those with weakened immune systems. In recognition of these risks, strict standards and government regulations have been established over the past century in the United States to ensure that all milk purchased in stores is safe for consumption.
Despite the health risks, raw milk has a long history of use in cheese-making. In fact, until the introduction of pasteurization in the 19th or 20th century, all cheese was made with raw milk. Raw milk cheese is made with milk that has not been heat-treated, and it can come in a variety of textures, from firm to oozy to crumbly. Some cheesemakers believe that using raw milk creates more flavorful and nutritious cheeses.
In the United States, the sale of cheese made from raw milk is forbidden unless the cheese has been aged for at least 60 days. This aging process naturally prevents the growth of harmful pathogens such as listeria, salmonella, and E. coli. Examples of raw milk cheeses include Comte, Brie de Meaux, Pitchfork Cheddar, and Parmigiano Reggiano.
Raw milk cheese is also popular in Europe, where diverse and cool climates have led to a rich history of raw milk cheese traditions. Examples of European raw milk cheeses include Camembert, Brie, Roquefort, and Blue.
While raw milk cheese may have a unique flavour profile and texture, it is important to consider the health risks associated with consuming unpasteurized milk.
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Frequently asked questions
Raw-milk cheese is made with milk that has not been pasteurized or heat-treated.
Raw-milk cheese has a more diversified and intense flavor than cheese made from pasteurized milk.
Examples of raw-milk cheese include Comte, Pitchfork Cheddar, Parmigiano Reggiano, Silver Mountain, Sally Jackson, and many more.
In the US, any raw-milk cheese must be aged for at least 60 days before being sold to consumers to prevent harmful pathogens from growing.
You can find raw-milk cheese at your local cheese shop or from specialty producers like RAW FARM.
