Andy Montoya
Unpasteurized cheese is a divisive topic among cheese enthusiasts and lawmakers. While some argue that it's been made and consumed safely for centuries, others highlight the potential dangers of selling unpasteurized cheese on a large scale. Unpasteurized cheese, also known as raw milk cheese, is widely sold in Europe and Canada, but it must be aged for a minimum of 60 days before being sold to consumers. In the US, unpasteurized cheese is less common and often marketed as a specialty product, with labels like raw cheddar to distinguish it from pasteurized varieties.
| Characteristics | Values |
|---|---|
| Cheese types | Cheddar, Artisanal cheeses |
| Shelf life | Shorter |
| Health effects | Can cause vomiting, diarrhoea, stomach cramps, fever, flu-like symptoms |
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What You'll Learn
Unpasteurized cheese can cause illness
Unpasteurized cheese is made with raw milk, and has been consumed safely for centuries. It is sold widely throughout Europe, and in Canada, it is legal to sell unpasteurized cheese, but it must be aged for at least 60 days before retailers are allowed to sell it.
In the US, unpasteurized cheese is less common and more regulated. Eating pasteurized cheese reduces the possibility of foodborne illness. However, some cheese enthusiasts argue that the possible negative health effects are very uncommon, and that the benefits of unpasteurized cheese outweigh the risks.
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Raw milk cheese is sold widely throughout Europe
Unpasteurized cheese is made with raw milk, and it is often the case that cheeses that are traditionally made with raw milk are now made with pasteurized milk. For example, cheddar, America's most commonly eaten cheese, can be made with raw milk, but is most likely sold in small batches at a farm or local dairy.
The sale of unpasteurized cheese is controversial. Raw milk cheese advocates argue that it has been made safely for centuries, and that possible negative health effects are very uncommon. On the other hand, pasteurized cheese supporters highlight the perceived dangers of selling unpasteurized cheese on a mass market scale. Both sides have valid arguments. In Canada, unpasteurized cheese is legal to be sold, but it must be aged for at least 60 days before retailers are allowed to sell it.
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Unpasteurized cheese is harder to mass produce
Unpasteurized cheese is often marketed as "raw" in the US, and it is commonly used in high-end restaurants and artisan cheese shops. Even cheddar, America's most commonly eaten cheese, can be made with raw milk, although it is most likely sold in small batches at a farm or local dairy.
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Unpasteurized cheese is more common outside the US
Unpasteurized cheese, also known as raw milk cheese, is made with milk that has not been pasteurized. Pasteurization is a process that kills harmful bacteria in milk. While unpasteurized cheese advocates argue that it has been made safely for centuries, pasteurized cheese supporters highlight the possible dangers of selling unpasteurized cheese on a mass market scale. Eating unpasteurized cheese comes with some risks, including a shorter shelf life and the possibility of foodborne illness.
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Cheddar can be made with raw milk
Unpasteurized cheese, also known as raw milk cheese, is widely sold in Europe and Canada. In the US, it is usually marketed as such, for example, "raw cheddar". Cheddar, America's most commonly eaten cheese, can be made with raw milk, and is most likely sold in small batches at a farm or local dairy. Raw milk cheese is harder to mass produce and has a shorter shelf life. It also comes with some health risks, including vomiting, diarrhoea, stomach cramps, fever and flu-like symptoms. However, raw milk cheese advocates argue that it has been made safely for centuries, and that possible negative health effects are very uncommon.
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Frequently asked questions
Unpasteurized cheese is made from raw milk.
Unpasteurized cheese can cause vomiting, diarrhoea, stomach cramps, fever and flu-like symptoms. It can also lead to the development of rare and serious conditions.
In Canada, unpasteurized cheese can be sold, but it must be aged for at least 60 days before retailers are allowed to sell it. Outside the US, unpasteurized cheese is much more common and less regulated.
Unpasteurized cheese is often sold in high-end restaurants and artisan cheese shops.
Read the label or ask your server at a restaurant.
