Tag: Artisan cheese

Between 1993 and 2006, 73% of dairy product-related outbreaks involved raw milk products, highlighting the crucial need to understand what counts as unpasteurized cheese.

For decades, Australia's food safety regulations largely prohibited the sale of unpasteurized cheese for human consumption, a strict measure intended to prevent foodborne illness. This conservative approach has seen significant reform, with specific raw milk cheeses now permitted under stringent conditions that ensure public health and safety.

According to U.S. dairy industry definitions, "natural cheese" is the term for cheese made directly from milk, distinguishing it from products that are heated and blended with emulsifiers. If you've ever wondered which type of cheese is not processed, the answer lies in these authentic varieties made from simple ingredients like milk, salt, and enzymes. These artisanal and traditional cheeses offer complex flavors and superior textures compared to their processed counterparts.

While many cheeses contain significant amounts of salt for flavor and preservation, some varieties are produced with little to no added salt. Yes, there is unsalted cheese, particularly fresh and some artisanal versions, catering to those on a low-sodium diet or seeking purer flavor profiles.

Before the invention of pasteurization in the 19th century, all cheese was made with raw, or unpasteurised, milk. A prime example of unpasteurised cheese that adheres to these traditional methods today is the iconic Parmigiano-Reggiano, a hard Italian cheese celebrated for its complex flavor and meticulous aging process.

According to the Centers for Disease Control and Prevention, raw (unpasteurized) milk and products made from it can be contaminated with harmful bacteria like *Listeria*, *E. coli*, and *Salmonella*. This raises a critical question for many cheese lovers: Is cheese made from unpasteurized milk safe to eat?

It is a common misconception that all hard cheeses are unpasteurized. The truth is that while some artisanal hard cheeses are made from raw milk, many are pasteurized, with food safety being a key factor for consumers.

Artisan cheeses often boast higher levels of beneficial probiotics and a simpler ingredient list compared to their mass-produced counterparts, appealing to health-conscious consumers seeking quality and naturalness. This focus on traditional craftsmanship, however, raises questions about its overall nutritional value and safety.

Recent studies suggest that raw milk cheese can possess a more diverse and potent microbial population than its pasteurized counterpart. But why is unpasteurized cheese good for you, and what makes it a topic of interest for health-conscious consumers and foodies alike? The answer lies in its traditional production process, which preserves key components often destroyed by high-heat pasteurization.

While most cheese sold today is made from pasteurized milk, some of the world's most prized and historical cheeses are crafted with raw, unpasteurized milk. People choose to eat raw milk cheese for its intense flavor, unique characteristics, and connection to traditional, artisanal production methods.