Bushra Griffith
Raw cheese is made from raw milk, which is milk that has not been pasteurized or heat-treated. Before the invention of pasteurization in the 19th century, all cheese was made with raw milk. Raw milk cheese has a more intense flavor than cheese made from pasteurized milk, and it also has a different nutritional profile. Raw milk cheese is made by mixing cultures into raw milk and setting it in a dark, warm spot for a couple of days.
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What You'll Learn
Raw cheese is made from raw, unpasteurized milk
Despite the risks associated with consuming raw milk, some people prefer the taste of raw cheese. The flavour of raw milk cheese is considered to be more intense than cheese made with pasteurized milk. This is because raw milk better retains the flavours of the place where it was produced, including what the animals were grazing on.
In addition to its flavour, raw cheese is also valued for its nutritional benefits. Raw cheese is packed with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA, and Omega-3 fatty acids. The presence of certain enzymes in raw cheese also facilitates the production of lactase, which can make it easier to digest for those who are lactose intolerant.
Raw cheese production is still common in some parts of the world, particularly in Europe. Several world-famous cheeses are made with raw milk, including Gruyère, Parmigiano-Reggiano, English Cheddar, Camembert, Roquefort, Morbier, Raclette, Fontina, and Asiago.
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Raw milk is milk that hasn't been heated above 40°C
Raw cheese is made from raw milk, which is milk that has not been heated beyond 40°C or pasteurized. Pasteurization is the process of heating milk to 160°F for 15 seconds, or 145°F for 30 minutes, to destroy bacteria and make it safer for human consumption. Raw milk cheese is made from milk that has not been subjected to this process and has not been heated above 40°C.
Raw milk cheese has a more intense and diversified flavor than cheese made from pasteurized milk. This is due to the development of raw milk microflora, higher lipolysis, and a larger formation of volatile compounds. The unique quality of raw milk cheese also expresses its terroir, or sense of place, as the flavors in the milk can reflect what the animals were grazing on.
In addition to its superior flavor, raw milk cheese is also more nutritious than pasteurized cheese. It contains beneficial bacteria, enzymes, and probiotics, which can aid in digestion and boost the immune system. Raw milk cheese is also a good option for people who are lactose intolerant, as the bacteria in the cheese consume much of the lactose, and the cheese contains lactase, the enzyme needed to digest lactose.
Despite the benefits of raw milk cheese, there are some food safety concerns. Raw milk can contain bacteria such as Staphylococcus aureus, Escherichia coli O157:H7, and L. monocytogenes, which can grow during cheese manufacture and ripening. However, relatively few food poisoning outbreaks have been traced to the consumption of raw milk cheese. In the United States, the FDA requires that raw milk cheese be aged for at least 60 days at 35°F or above to be sold, as this helps to reduce the risk of pathogenic bacteria.
Overall, raw milk cheese made from milk that has not been heated above 40°C has a more intense flavor and higher nutritional value than pasteurized cheese. It is a traditional and artisanal product that has been made for thousands of years and is still enjoyed today, with proper food safety measures in place.
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Raw cheese is full of enzymes and healthy bacteria
Raw cheese is made from animal milk that has not been pasteurized or otherwise heat-treated. Pasteurization is the process of heating beverages and then allowing them to cool, destroying bacteria in the process. Before the invention of pasteurization in 1822 (or 1884, according to another source), all cheese was made with raw milk.
Raw milk also has a more nutritive profile than milk that has been heat-treated. It contains more protein than its pasteurized counterpart and is easier to digest. The process of pasteurization often eradicates "good bacteria" in the process of warding off "bad bacteria".
Raw milk is also said to retain seasonality and a sense of place, with flavours reflecting what animals have been grazing on. The more grass a cow consumes, the higher the Omega-3 CLA (Conjugated Linoleic Acid) content, and the yellower the butterfat.
Raw cheese is made by mixing cultures into the milk, putting a breathable lid on, and setting it in a dark, warm spot for a couple of days. The milk will now be thick and gelled, much like a firm yogurt. These curds are then transferred into a cheesecloth-lined colander. The curds are then hung for 48 hours and then refrigerated until they develop the desired flavour.
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Raw milk cheese has a more intense flavour than pasteurized cheese
Raw cheese is made from animal milk that has not been pasteurized or heat-treated to prevent foodborne illnesses due to microbes that may be present in the milk. Pasteurization, a process discovered by French scientist Louis Pasteur in 1862, involves heating milk to 160˚F for 15 seconds, or 145˚F for 30 minutes, to make it safer for human consumption. However, this process also destroys many naturally occurring enzymes and diverse bacteria, resulting in a loss of flavour-building foundations.
Additionally, raw milk cheese develops more free fatty acids (FFAs) as it ages. While FFAs are flavourless, they can be converted by bacteria into a range of flavour- and aroma-active compounds, resulting in bold flavours often described as "goaty" or "spicy". These flavours become more intense over time, enhancing the overall taste experience of raw milk cheese.
It is important to note that raw milk cheese carries a higher risk of foodborne illnesses due to the presence of dangerous bacteria such as listeria and E. coli. However, proper ageing of the cheese for at least 60 days can mitigate these risks, as pathogenic bacteria find it difficult to survive in aged cheeses.
The choice between raw and pasteurized milk cheese ultimately comes down to personal preference, with some preferring the more intense and complex flavours of raw milk cheese, while others prioritize the safety and consistency offered by pasteurized cheese.
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Raw cheese is easier to digest than pasteurized cheese
Raw cheese is made from milk that has not been pasteurized or heat-treated to prevent foodborne illnesses due to microbes that may be present. Pasteurization involves heating milk to 160˚F for 15 seconds, or 145˚F for 30 minutes, or 149˚F for 15 seconds (thermalization). This process kills harmful bacteria that may be present in the milk, such as Salmonella, E. coli, and Listeria monocytogenes, making the milk safer for human consumption.
However, the pasteurization process also destroys beneficial bacteria, enzymes, and nutrients that are present in raw milk. Raw milk cheese is known to have a more intense and complex flavor profile compared to pasteurized cheese. It also retains higher levels of vitamins, minerals, enzymes, and beneficial bacteria, which can aid in digestion. The presence of certain enzymes in raw milk facilitates the production of lactase, which helps in the digestion of lactose. As a result, raw cheese is generally easier to digest for people who are lactose intolerant.
In addition to the health benefits, raw milk cheese is also valued for its nutritional profile. It is packed with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA, and Omega-3 fatty acids. The higher the amount of grass consumed by the cows, the higher the Omega-3 CLA content, and the yellower the resulting butterfat. This natural color is in contrast to the unnatural colors seen in some dairy products, where annatto (food coloring) is added for marketing purposes.
While raw cheese offers these potential benefits, it is important to consider food safety. Raw milk and dairy products can carry the risk of harmful bacterial pathogens, which can be eliminated through the pasteurization process. To address this concern, regulations have been put in place in various countries. For example, in the United States, raw milk cheese must be aged for at least 60 days before being sold, allowing any potentially harmful bacteria to die off naturally. Similarly, in Canada, domestic or imported raw milk cheese must also be aged for at least 60 days before retail sale.
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Frequently asked questions
Raw cheese is cheese that is made from unpasteurized or non-thermized milk.
Raw cheese is made by mixing cultures into milk, putting a breathable lid on the milk, and setting it in a dark, warm spot for a couple of days.
Raw cheese is made of raw milk, which is milk that has not been heated beyond 40 °C or undergone any treatment that has an equivalent effect before cheesemaking.
Raw cheese has a more intense flavor than cheese made from pasteurized milk. The flavor of raw milk cheese reflects what the animal was grazing on.
