Tag: Unpasteurised cheese

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.

Did you know some of the world's most prized and flavorful cheeses are made from unpasteurised milk, a practice rooted in centuries of tradition? Discover what cheese is made from unpasteurised milk and why this ancient method creates a complex, authentic taste that modern processes often miss.

Between 2000 and 2018, outbreaks of foodborne illness associated with unpasteurised milk and milk products were on the rise in high-income countries, highlighting a serious safety concern. This statistic brings into sharp focus the central question: is unpasteurised cheese good for your gut, or is it a gamble with your health?

According to the Centers for Disease Control and Prevention (CDC), pregnant women are 10 times more likely to get listeriosis than the general population, with raw milk cheese being a potential source. This highlights the significant dangers unpasteurised cheese poses to certain groups, extending beyond just expectant mothers to include the young, the elderly, and those with weakened immunity.

According to a 2019 article in the journal *Natural Communications*, scientists found that bacteria from Parmigiano Reggiano, a raw milk cheese, can colonise the human gut, proving that beneficial microbes can be transferred through this food. This provides one of the key reasons why unpasteurised cheese is good for you.