Tag: Artisanal cheese

While cheese can be a source of probiotics, the presence of live cultures in buffalo mozzarella is not a guarantee and depends heavily on its manufacturing process. The high temperatures involved in both pasteurization and the traditional pasta filata process can kill off many beneficial bacteria before the product ever reaches your plate.

The global vegan cheese market is projected to reach $5.389 billion by 2030, but one name has been central to its revolution for decades. That individual is Miyoko Schinner, a chef, activist, and entrepreneur widely hailed as the queen of vegan cheese for her pivotal role in transforming the industry from waxy imitations to cultured culinary art.

Goat cheese production dates back to at least the 5th millennium B.C., making it one of the most ancient forms of cheese. Understanding what cheeses contain goat milk reveals a diverse world of flavors and textures far beyond simple fresh chèvre, ranging from tangy and soft to firm and nutty.

According to the CDC, pregnant women are 20 times more likely to get listeriosis from contaminated food than other adults, making the safety of unpasteurized cheese a critical health concern for this population. This guide addresses the common question: Is it bad to eat unpasteurized cheese, and what are the specific risks involved?

According to the FDA, any raw milk cheese sold in the United States must be aged for a minimum of 60 days to reduce the risk of harmful bacteria. This crucial aging process is just one of many factors that sets raw cheddar and regular cheddar apart, impacting everything from flavor profile to texture and nutritional content.

While most commercial cheeses contain significant amounts of salt for flavor and preservation, some artisanal varieties are crafted with no salt added whatsoever. This fact confirms that unsalted cheese is not only real but also provides a crucial option for those managing their sodium intake for health or dietary reasons.

According to the FDA, many popular products labeled 'American cheese' are technically 'pasteurized process cheese,' meaning they must contain a minimum of 51% real cheese. This regulatory detail underpins the fact that truly unprocessed American cheese is a rarity, though some options exist for consumers seeking a more natural alternative.

According to the FDA, all raw milk cheese sold in the United States must be aged for at least 60 days, a process intended to reduce harmful bacteria. This regulatory requirement highlights a central distinction and key difference between raw and not raw cheese that impacts flavor, safety, and production methods.

According to the Institute of Culinary Education, many people have likely consumed raw milk cheese without realizing it, as famous varieties like Parmigiano-Reggiano and Gruyère are unpasteurized. This article explores what brands of cheese are unpasteurized, providing key examples and insight into the world of raw milk cheesemaking.

According to the U.S. Food and Drug Administration (FDA), all cheeses made from unpasteurized (raw) milk must be aged for at least 60 days before sale in the U.S.. This aging process naturally reduces harmful bacteria, making many raw milk cheeses a safe and flavorful choice for consumers. However, a wide range of soft, fresh cheeses are made exclusively from pasteurized milk to ensure safety.