Randy Chandler
Raw cheese is made from raw, unpasteurized milk and is known to be deeply flavorful and rich in probiotics. The process of pasteurization kills off bacteria, both good and bad, which can deprive the cheese of its original character. Raw cheese, on the other hand, retains the bacterial load from the milk, allowing cheesemakers to bring unique flavors into their cheese. The taste of raw cheese is often described as complex, rich, and deeply flavorful. The season in which it's harvested and the conditions in which it's aged can make its flavor as complex as wine, with good and exceptional years.
| Characteristics | Values |
|---|---|
| Taste | Complex, rich, deeply flavorful, exceptional |
| Flavor compounds | Sweet, savoury, salty, piquant |
| Texture | Crumbly, soft, firm |
| Bacteria | Bacterial cultures, probiotics |
| Safety | Can be contaminated with harmful microbes such as Salmonella, Listeria and E. coli |
| US regulations | Must be aged for at least 60 days before being sold to consumers |
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What You'll Learn
Raw cheese is made from raw, unpasteurized milk
Raw cheese is made from milk that has not been heated to a high temperature to kill bacteria, as is the case with pasteurized milk. The process of pasteurization kills both "good" and "bad" bacteria in milk, which can deprive the end product of some of its original character and flavour. Raw milk, on the other hand, retains all of the bacterial cultures from the farm, which can give the cheese a unique flavour that cannot be replicated in pasteurized cheese.
The process of making raw cheese is the same as that of pasteurized cheese, except that the milk is not heated. The milk curdles, and bacteria eat the lactose sugars, turning them into lactic acid, which causes the casein proteins to separate into lumps and the whey proteins to turn into a watery white liquid. The whey is then drained away, and the casein curds are cut into small pieces and heated to remove more whey. The remaining curds are then pressed into the desired shape and allowed to dry and age.
Raw milk cheese can be different every time, as its flavour is influenced by the season in which it is harvested and the conditions in which it is aged. This can make it as complex as wine, with good and exceptional years. Despite its superior flavour, raw milk cheese is not widely available in the US due to health concerns. The Food and Drug Administration (FDA) requires that most cheeses be pasteurized before being sold in the country, and raw milk cheese must be aged for at least 60 days before it can be sold, to reduce undesirable bacteria to an acceptable level.
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It has a complex, rich taste
Raw cheese is made from raw, unpasteurized milk and is known for its rich, complex taste. It has a long history, with cheese being made this way for thousands of years until the introduction of pasteurization in the mid-1900s. The process of pasteurization involves heating milk to a high temperature to kill potentially harmful bacteria, which also alters the flavour of the cheese.
Raw cheese, on the other hand, retains the bacterial cultures naturally found in milk, which contribute significantly to its flavour and texture. The specific bacterial cultures present in raw milk can vary depending on the farm, giving each cheese a unique flavour that cannot be replicated through pasteurization. The cheesemaking process further develops these flavours as bacteria eat the lactose sugars in the milk, producing lactic acid and causing the milk to curdle and develop a sour smell.
The complex, rich taste of raw cheese is influenced by the season in which it is harvested and the conditions in which it is aged, similar to wine. This can lead to variations in flavour from year to year, with some years producing cheese of exceptional quality and complexity. The process of aging raw cheese for at least 60 days also helps to reduce undesirable bacteria to safe levels, making it safe for consumption.
The distinct flavours of raw cheese may be more noticeable to experienced cheese tasters who are accustomed to the nuances of different cheeses. However, the rich, complex taste of raw cheese is widely appreciated, and it is sought after by those who enjoy its unique flavour profile. The process of making raw cheese also allows for the retention of probiotics and other nutrients that may be lost during pasteurization, further enhancing its appeal.
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Raw cheese must be aged for at least 60 days before being sold in the US
Raw cheese is made from raw, unpasteurized milk and is known to be deeply flavorful and rich in probiotics. The process of making raw cheese involves bacteria eating the lactose sugars in milk and turning them into lactic acid, which causes the milk to curdle and gives it a sour smell. The curdled milk is then cut into small pieces, heated, and pressed into the desired shape. The cheese is then aged for a desired period, which can impact its flavor and safety.
In the United States, there are regulations surrounding the sale of raw cheese, specifically regarding the aging process. Raw cheese must be aged for at least 60 days before it can be sold commercially. This requirement is in place due to historical concerns about the safety of raw milk products. During the Industrial Revolution, poor manufacturing processes led to the deaths of thousands of children, sparking a distrust of raw milk and its products.
The 60-day aging rule for raw cheese in the US aims to mitigate potential health risks associated with consuming raw milk products. This rule has been in place for decades, but its effectiveness has been questioned in recent years. In 2011, an E. coli outbreak affected 38 people in five states, traced to raw milk Gouda cheese aged for at least 60 days. This incident sparked discussions about reevaluating the 60-day rule and implementing alternative tactics to ensure the safety of raw milk cheese.
Despite the regulations, many cheesemakers argue that raw cheese aged for less than 60 days offers a unique flavor profile that is lost during prolonged aging. Some people in the US advocate for the legalization of raw cheese aged under 60 days, with proper labeling and warnings about potential health risks. However, others emphasize the importance of food safety regulations and the potential dangers of consuming raw cheese, especially for vulnerable individuals.
The regulations surrounding raw cheese in the US highlight the complex balance between preserving traditional cheesemaking methods, ensuring product safety, and meeting consumer demands for diverse flavors. While the 60-day aging rule remains in place as a precautionary measure, it also limits access to a product that many believe offers a rich and complex flavor experience.
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It has a higher risk of containing harmful microbes such as Salmonella, Listeria and E. coli
Raw cheese is made from raw, unpasteurized milk and is known for its rich, complex flavour. Pasteurization is the process of sterilizing milk by heating it to a high temperature for a set period to kill bacteria. However, this process also eliminates the milk's natural bacteria, both "good" and "bad", which can deprive the cheese of some of its original character and flavour.
Raw cheese, therefore, has a more complex flavour profile than pasteurized cheese. This is because the bacterial cultures in the raw milk are retained, and these significantly contribute to the flavour and texture of the cheese. However, raw cheese has a higher risk of containing harmful microbes such as Salmonella, Listeria, and E. coli. These harmful microbes can survive the cheese production and aging process, and cause bacterial outbreaks.
The risk of harmful microbes in raw cheese has led to regulations and restrictions on its production and sale. In the United States, the Food and Drug Administration (FDA) requires most cheeses to be pasteurized before being sold. However, there are exceptions, such as the Organic Valley® raw cheeses, which are made with unpasteurized milk. To mitigate the risks associated with consuming raw milk, the Department of Agriculture mandates that any cheese made from unpasteurized milk must be aged for at least 60 days before being marketed for sale. This aging process reduces undesirable bacteria to an acceptable level, making the cheese safe to consume.
Despite the risks associated with raw cheese, some people argue that the exceptional, complex flavour profiles of these cheeses outweigh the potential health risks. The unique flavour of raw cheese is influenced by the season in which the milk is harvested and the conditions in which it is aged, similar to the complexity of wine. This has led to a growing number of small cheesemakers using raw milk to create distinctive cheeses.
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Raw cheese is how cheese was made for thousands of years
Raw cheese and raw milk have a complex history in the United States. While raw cheese has been consumed for thousands of years, bans on raw milk were implemented during the Industrial Revolution due to poor manufacturing processes that led to the deaths of thousands of children. Today, many restrictions and regulations on raw cheese are outdated, and some argue that they do a disservice to taste buds and the art of cheesemaking. In the United States, any raw milk cheese must be aged for at least 60 days before being sold to consumers, which is why most raw milk cheeses in the US are firm.
Despite the restrictions, raw cheese remains a sought-after delicacy for many cheese enthusiasts. Its complex, rich taste is attributed to the retention of bacterial cultures in the raw milk, allowing cheesemakers to create unique flavor profiles. The distinct flavors of raw-milk cheeses may be more noticeable to experienced cheese tasters. However, the process of pasteurization eliminates most of the milk's natural bacteria, both good and bad, which can result in a less complex flavor profile.
Raw cheese offers a range of nutritional benefits in addition to its exceptional taste. It is naturally higher in Omega-3s and CLAs, and its probiotics content is unmatched by pasteurized alternatives. However, it is important to note that consuming raw cheese comes with potential health risks. Raw cheese can be contaminated with harmful microbes such as Salmonella, Listeria, and E. coli, which can survive the cheese production and aging process. While additional procedures can be implemented to enhance safety, the decision to consume raw cheese involves an internal risk assessment by the consumer.
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Frequently asked questions
Raw cheese is known to be deeply flavorful and rich in probiotics. It has a complex, rich taste that varies from year to year.
Raw cheese is made from raw, unpasteurized milk. The pasteurization process eliminates most of the milk's natural bacteria, which deprives the cheese of some of its original character.
Some raw cheeses include Roquefort, Comte, and Brie de Meaux.
Raw cheese is generally safe to eat, as the aging process reduces undesirable bacteria to an acceptable level. However, there have been recent bacterial outbreaks from consuming raw cheese, and health authorities recommend avoiding raw milk products.
Raw cheese can be purchased from specialty cheese shops or directly from small organic family farms. In the United States, raw cheese must be aged for at least 60 days before being sold to consumers.
