Understanding Pasteurization and Italian Cheese
Pasteurization is a heat treatment process that destroys potentially harmful bacteria in milk, such as Listeria, E. coli, and Salmonella. While many artisanal cheesemakers in Italy and other parts of Europe prefer raw milk for its complex flavors, the widespread availability of pasteurized cheese offers a safe alternative for a wider consumer base. In the United States, for example, it is only legal to sell raw milk cheeses if they have been aged for at least 60 days, as this aging process helps reduce the risk of harmful bacteria. For fresh, young cheeses, pasteurization is often the primary method for ensuring product safety.
Commonly Pasteurized Italian Cheeses
Many popular Italian cheeses are routinely made with pasteurized milk, though it is always crucial to double-check the product label. These are typically the safest choices for individuals with health concerns or anyone seeking to minimize risk.
- Mozzarella: The fresh mozzarella widely available in supermarkets in the US and many other countries is almost always made from pasteurized milk. This is a fresh cheese, and pasteurization is essential for its safety. The classic Mozzarella di Bufala often uses pasteurized buffalo milk as well, though some artisanal varieties may use raw milk, so always verify.
- Ricotta: This fresh, soft whey cheese is usually made from pasteurized milk or whey. Its creamy texture and mild flavor make it a safe and versatile option for both sweet and savory dishes.
- Mascarpone: A thick, creamy cheese from Lombardy, mascarpone is consistently produced with pasteurized milk and cream. It is coagulated with an acid rather than rennet and is a staple in desserts like tiramisu.
- Gorgonzola: Both the creamy Gorgonzola Dolce and the sharper Gorgonzola Piccante are made from pasteurized cow's milk. The Gorgonzola DOP (Protected Designation of Origin) regulations mandate the use of pasteurized milk.
- Bel Paese: This mild, semi-soft cheese from Lombardy is made with pasteurized cow's milk and has a buttery, sweet flavor.
- Piave: A cooked hard cheese from the Veneto region, Piave is made with pasteurized cow's milk and aged for varying lengths of time.
Italian Cheeses That May Be Raw or Pasteurized
For certain Italian cheeses, the use of pasteurized or raw milk can depend on the producer and the specific aging process. When purchasing these varieties, careful label inspection is non-negotiable.
- Provolone: While many provolone varieties, particularly those found pre-packaged in supermarkets, are made with pasteurized milk, PDO (Protected Designation of Origin) versions like Provolone Valpadana and Provolone del Monaco may be made from unpasteurized milk.
- Taleggio: This soft, washed-rind cheese from Lombardy can be made from either pasteurized or raw milk. Most widely exported Taleggio is pasteurized, but it is important to check.
- Pecorino: Cheeses in the Pecorino family, made from sheep's milk, can use either raw or pasteurized milk. Aged varieties like Pecorino Romano are considered safe due to long aging, but fresh or young Pecorino may pose a risk if unpasteurized.
- Fontina: Authentic Fontina Valdostana DOP is traditionally made from raw milk. However, many imported Fontina-style cheeses are made from pasteurized milk, so verifying the label is crucial.
A Comparison of Popular Italian Cheeses
| Cheese Variety | Milk Type | Typical Pasteurization Status | Texture | Notes |
|---|---|---|---|---|
| Mozzarella | Cow's or Buffalo | Almost Always Pasteurized | Soft, Fresh | Safe for fresh consumption; always check label. |
| Ricotta | Whey (Cow's or Sheep's) | Almost Always Pasteurized | Soft, Granular | Versatile, used in both savory dishes and desserts. |
| Mascarpone | Cow's Cream | Always Pasteurized | Thick, Creamy | High fat content; staple in tiramisu. |
| Gorgonzola DOP | Cow's | Always Pasteurized | Soft, Veined (Dolce); Firm, Veined (Piccante) | Safe blue cheese option due to DOP regulations. |
| Provolone | Cow's | Varies (often Pasteurized) | Semi-Hard | Check label carefully, especially for DOP varieties. |
| Pecorino | Sheep's | Varies | Hard to Semi-Hard | Aged varieties are safer, but check labels for fresh types. |
| Taleggio DOP | Cow's | Varies (often Pasteurized) | Soft, Washed-Rind | Label check is vital for safety reassurance. |
| Parmigiano-Reggiano DOP | Cow's | Raw (long-aged) | Hard, Gritty | Considered safe due to extended aging process. |
The Importance of the Label
When concerned about pasteurization, the label is your most important tool. Look for explicit mentions of "pasteurized milk" or "made from pasteurized milk" on the packaging. For PDO cheeses, like Gorgonzola, the regulations ensure a safe process, but for others, especially those from smaller producers, transparency can vary. If the label does not specify, or if you are purchasing from a deli counter, it is perfectly acceptable to ask the vendor about the milk's treatment. For fresh cheeses, if in doubt, avoid them during pregnancy or if you are immunocompromised.
Conclusion
Choosing pasteurized Italian cheeses does not mean compromising on flavor or authenticity. Many beloved varieties, including the renowned Gorgonzola DOP, are consistently produced with pasteurized milk, offering both exceptional taste and safety. While traditionally raw-milk cheeses exist, especially among artisanal and long-aged types, the key to safe consumption is reading the label diligently. For those with specific health needs, focusing on the reliably pasteurized options, or well-aged hard cheeses, allows for worry-free enjoyment of Italy's dairy treasures.
For more information on the specific regulations governing Gorgonzola production, visit the official Gorgonzola DOP website.
