While the answer is that most, but not all, feta pasteurized in the US is commercially available, the nuances are critical for consumer safety. The US Food and Drug Administration (FDA) has specific regulations governing dairy products, especially soft cheeses, to protect public health from potential bacterial contamination like Listeria. For the average shopper at a large grocery store, it's highly likely their feta is pasteurized, but those purchasing from specialty shops, farmers' markets, or certain imported varieties must remain vigilant.
Why Isn't All Feta Pasteurized?
The key to understanding the exceptions lies in federal regulations concerning aging. The FDA permits the sale of cheese made from unpasteurized (raw) milk, provided it has been aged for at least 60 days. This aging process significantly reduces the risk of harmful bacteria. While most feta is considered a fresh, unripened cheese and is therefore typically made with pasteurized milk in the US, some imported or specialty artisanal versions are aged for the required period and can legally be sold as raw milk cheese.
- Flavor Profile: Artisanal cheesemakers sometimes prefer raw milk for the complex, unique flavors and microbial cultures it contributes to the final product, which are often lost during pasteurization.
- Traditional Methods: Some imported Greek feta, particularly those labeled with a Protected Designation of Origin (PDO), might be made using traditional methods that don't involve pasteurization, and are then aged for 60+ days to meet US import standards.
- Regulatory Loophole: While a standard feta is a young cheese, if a producer ages a feta-like product for over 60 days, it can be legally sold as a raw milk cheese, often without being explicitly identified as such on the packaging.
How to Check Your Feta's Pasteurization Status
Identifying whether your feta is pasteurized is straightforward if you know what to look for. Consumers should always make label-reading a priority, especially if they are pregnant or immunocompromised.
- Read the Label: The simplest method is to check the packaging for the words "pasteurized milk," "made from pasteurized milk," or simply "pasteurized." If these words are not present, it's safer to assume it might be unpasteurized.
- Identify the Source: Cheese purchased at standard grocery chains (e.g., in a sealed, pre-packaged container) is almost certainly pasteurized. The risk increases with products from small-scale producers, farmers' markets, or artisanal cheese shops.
- Look for Cues: If the cheese is explicitly labeled as "raw milk cheese" or mentions specific aging periods, it is likely unpasteurized.
- Ask the Cheesemonger: At specialty food stores or cheese counters, don't hesitate to ask the staff directly about the pasteurization status of their feta. A knowledgeable cheesemonger will have this information readily available.
Comparison Table: Pasteurized vs. Unpasteurized Feta
| Feature | Pasteurized Feta (Typical US Supermarket) | Unpasteurized Feta (Specialty/Imported) |
|---|---|---|
| Milk Treatment | Milk is heated to a high temperature to kill pathogens. | Milk is heated to a lower temperature or not at all, preserving natural bacteria. |
| Flavor Profile | Milder, more consistent flavor; less microbial complexity. | Richer, more complex, and potentially more pungent flavor. |
| Safety Risk | Minimal risk of bacterial contamination like Listeria. | Very low risk if aged properly (>60 days), but higher than pasteurized options, especially for at-risk individuals. |
| Availability | Widely available in all major grocery stores. | Found in specialty cheese shops, gourmet markets, and some imports. |
| Shelf Life | Often has a longer shelf life due to pasteurization. | Shorter shelf life for fresh, unaged varieties; longer for aged versions. |
Conclusion
In summary, while the vast majority of feta found in US supermarkets is pasteurized, it is inaccurate to state that all feta sold in the US is. The exceptions, primarily imported and artisanal cheeses aged for over 60 days, are legal and can be found in specialty stores. For anyone with health concerns, particularly pregnant individuals, it is crucial to always confirm the pasteurization status by reading the product label. When in doubt, a safe course of action is to stick to products clearly marked "pasteurized" or to cook the cheese until it's steaming hot. Being an informed consumer is the best way to enjoy feta cheese safely and with peace of mind.
For Further Information
For more detailed information on food safety and specific regulations, consumers can consult the FDA website.
