April 21st: Raw Milk Cheese Appreciation Day!
Hello my fellow curd nerds! On April 21st we will gather around our tables to celebrate Raw Milk Cheese Appreciation Day! Raw cheese is any cheese that has not been pasteurized (heated). Raw milk cheese can be made from cow, goat or sheep and can be made into almost any style. The only difference, essentially, is the milk is not heated.
From the research I have done on the subject of Raw Milk Cheeses, there seems to be a lot of talk about the benefits of eating raw milk cheese verses the dangers that raw milk cheese can pose to humans, such as infection from harmful bacteria like listeria, salmonella and E. coli. Instead of just having an opinion about raw milk cheese, I decided to let the facts speak for themselves, then to give my opinion after everything is said and done! Let’s talk about it!
According to The Oxford Companion to Cheese raw milk cheese made from milk that has not been pasteurized. Seems pretty straight forward, but it is? Which leads me to the next question most people have...what exactly is pasteurization and why do we need it?
According to the International Dairy Foods Association’s website:
Pasteurization is a process, named after scientist Louis Pasteur, that applies heat to destroy pathogens in foods. For the dairy industry, the terms "pasteurization," "pasteurized" and similar terms mean the process of heating every particle of milk or milk product, in properly designed and operated equipment, to one of the temperatures given in the following chart and held continuously at or above that temperature for at least the corresponding specified time.
In the early 19th century, Louis Pasteur was a French scientist who invented a hygiene process for dairying and cheese making that is still used today. This modernized process includes a method called High Temperature Short Time (HTST) pasteurization. Using hot plates in steel or metal vats, the raw milk is heated to a temperature of 161 degrees Fahrenheit for no less than 15 seconds followed by a rapid cooling process. This ensures that the harmful bacteria in the milk has been destroyed but the cheese does not come to a boiling temperature (212 degrees Fahrenheit).
Benefits of Raw Milk Cheese
Digestion: Raw milk has lots of helpful enzymes that aid in the digestion of milk. Cow’s milk in particular has very complex proteins making it difficult for humans to digest. With the help of the enzymes breaking down the sugar, proteins, fats and minerals in the milk it makes it easier for us to digest.
Nutrients: There are naturally occurring vitamins in raw milk that are destroyed during the pasteurization process. Some of those vitamins include A, D and K2. It is also a good source of omega-3 fats (one of the good fats like in fish, walnuts, eggs and spinach). It is also a good source of calcium!
Friend or Foe: Know Your Cows
There is a lot of debate between holistic/natural views about raw milk and that of the FDA (food and drug administration). The FDA is essentially concerned with people becoming sick from eating raw milk cheese because there is a possibility of harmful bacteria like listeria, E. coli and salmonella. Not awesome! Through my research I have come up with one fact that seems to fit the bill when choosing a raw cheese: know your cows. Knowing where your raw milk cheese is coming from makes a HUGE difference! Cows that are raised on a good diet and are well taken care of by their farmers ensures that proper measures are taken to reduce the chance of harmful bacteria. Doing your own research into the farms and dairies that produce raw milk cheese will help you make a decision on whether raw milk cheese is for you. So, now you’re probably wondering why so much time and effort has to go into just eating cheese that is good for you. Well, I have come across another solution to this problem...there’s a loophole that can save you a lot of headache when looking to get the benefits of raw cheese without rolling the dice on harmful bacteria.
The Loophole: 60 day aging
There does seem to be a way to have your cheese and eat it too! (and this is they way I prefer to eat my raw cheeses). The process of aging cheese kills off a lot of the bacteria, listeria, salmonella and E. coli, that are associated with raw milk cheese. Therefore, once a cheese has rested and relaxed for about 60 days it still retains the benefits of eating raw milk cheese without the risk! In the world of aging cheese, 60 days is nothing! Some cheese are aged for 1, 2 even 3 years before they have matured to perfection!
From my own experience with raw milk cheeses, there is a particular flavor difference in the cheese. I have found that the flavors are stronger and more pronounced. When cheese is pasteurized the flavor can become dulled and muddled as compared to its raw form. This may be something I just picked up from eating raw milk cheeses but you will have to try some to see if this is true for you!
Types of Raw Milk Cheeses
Here are just a few raw milk cheeses for you to sample! (click on the name of the cheese to see what it looks like! I did run into some sites that were in other languages due to the origins of the cheese but at least the picture can speak a thousand words!) **Most of these cheese are ALSO made with the pasteurization technique but they are traditionally and classically known as raw cheeses.**
Bloomy Rind and Soft Cheeses: St. Nectaire, Torta del Casar, Camembert de Normandie.
Blue Cheeses: Bayley Hazen Blue, Maytag Blue, Point Reyes Blue, Fourme d’ambert, Bleu de Causses, Roquefort, Stichelton.
Washed Rind Cheeses: some Raclette, Gabietou
Semi hard and Hard Cheeses: Pleasant Ridge Reserve, some Gruyere, Parmigiano-Reggiano, some Pecorino, some Manchego, Alp Blossom.
In my personal opinion, Raw Milk Cheeses are good to eat as long as you follow the 60 day aging rule. I am not one to take a chance on literally getting food poisoning from cheese! I have tried several types of raw milk cheese including Manchegos, Pecorinos, Gabietou, Point Reyes, Pleasant Ridge Reserve, and probably my favorite of all (visually) the Alp Blossom. Its COVERED in edible flowers and tons of spices making it a party in your mouth! From what I have learned knowledge is POWER when it comes to eating Raw Milk Cheese: know your cows, your farmers and the environment where everything from the milk to the cheese happens and you are golden!
Phew! What a wonderful cheesy world we live in! Well, that’s my take on Raw Milk Cheeses! What are your thoughts? Are you FOR or AGAINST Raw Milk Cheeses? Let me know, leave me a comment!
