Understanding Pasteurization in Cheesemaking
Pasteurization is a heat treatment process that involves heating milk to a specific temperature for a set period to kill potentially harmful bacteria, such as Listeria and E. coli. While raw milk cheese proponents argue that this process removes flavor-producing bacteria and enzymes, resulting in a less complex taste profile, pasteurization offers increased food safety and consistency, which is a major concern for vulnerable populations like pregnant women. As a result, many mass-produced and exported Italian cheeses are made using pasteurized milk, though raw milk cheeses still hold a special place in artisanal production.
Italian Cheeses Made with Pasteurized Milk
Identifying which Italian cheese is pasteurized can be a mix of checking labels, knowing the cheese's typical production method, and understanding geographical protections. Here is a breakdown of common Italian cheeses and their pasteurization status.
Soft and Fresh Cheeses
Most soft and fresh Italian cheeses sold in major supermarkets are pasteurized to ensure food safety. Their high moisture content makes them more susceptible to bacterial growth, making pasteurization a standard practice, especially for brands intended for wide distribution.
- Ricotta: By its very nature, ricotta is inherently pasteurized. It is produced by reheating the whey leftover from another cheesemaking process, which brings the liquid to near-boiling temperatures, naturally killing harmful bacteria. This makes commercial ricotta a consistently safe choice. Ricotta salata, a firmer, aged version, is also typically made from pasteurized milk.
- Gorgonzola: The official PDO (Protected Designation of Origin) regulations for Gorgonzola require it to be made exclusively from pasteurized whole cow's milk. This ensures that all authentic Gorgonzola from the designated regions of Lombardy and Piedmont is safe for consumption, regardless of its age or blue-veined appearance.
- Mozzarella: The mozzarella commonly available in grocery stores is almost always made from pasteurized milk. This includes fresh mozzarella, shredded varieties, and mozzarella used for pizza. For traditional mozzarella di bufala with a PDO certification, you should always check the specific producer, as some may use raw milk, although pasteurized versions are also widely available.
- Mascarpone: This soft, buttery, cream cheese-like product is almost always made with pasteurized cream, ensuring a very low-risk product.
Semi-Hard and Hard Cheeses
When it comes to aged cheeses, the milk treatment can vary, and labeling becomes especially important. However, many hard cheeses with a long aging process are considered low-risk regardless of pasteurization due to their low moisture content.
- Pecorino Romano: This hard sheep's milk cheese, which holds PDO status, is officially made with pasteurized milk. Therefore, any product labeled as Pecorino Romano PDO is a pasteurized product. Other Pecorino varieties, such as Pecorino Toscano and Crotonese, are also commonly made with pasteurized milk, but it is always best to check the label.
- Asiago: This cheese comes in different varieties. The more industrial Asiago Pressato is typically made with pasteurized milk, while the artisanal Asiago d’Allevo may or may not be. If the label specifies pasteurized milk, it is safe to eat.
- Scamorza: This pear-shaped, pasta filata cheese is now almost always made with pasteurized cow's milk, making it a safe and mild option.
Comparison Table: Italian Cheeses and Pasteurization
| Cheese Type | Milk Type (Common) | Typical Aging | Pasteurized Option? | Notes |
|---|---|---|---|---|
| Gorgonzola (PDO) | Pasteurized Cow's Milk | 50-270 days | Yes (Required) | All authentic PDO Gorgonzola is pasteurized. |
| Ricotta | Pasteurized Whey/Milk | Fresh | Yes (Due to process) | By its nature, the reheating process pasteurizes the cheese. |
| Pecorino Romano (PDO) | Pasteurized Sheep's Milk | Minimum 5 months | Yes (Required) | Authentic PDO product uses pasteurized milk. |
| Parmigiano-Reggiano (PDO) | Raw Cow's Milk | Minimum 12 months | No | Traditional version is raw, but low moisture content and long aging reduce risk. |
| Generic Parmesan | Pasteurized Cow's Milk | Varies | Yes (Common) | Many commercial 'Parmesan' products use pasteurized milk for consistency. |
| Mozzarella | Pasteurized Cow's Milk | Fresh | Yes (Common) | Most supermarket versions are pasteurized. Check label for traditional forms. |
Navigating Labels and Certifications
To ensure you are buying a pasteurized Italian cheese, the best practice is always to read the product label carefully. Look for phrases like 'made with pasteurized milk,' which manufacturers are required to disclose. For products with a PDO or DOP (Protected Designation of Origin), you can reference the official production regulations to confirm the requirements. For example, the European Union PDO/PGI regulations clearly outline the milk requirements for certified products.
Conclusion
While Italy is home to many traditional raw milk cheeses, a wide variety of delicious and authentic Italian cheeses are also made with pasteurized milk. Shoppers seeking safe options for health reasons or personal preference can confidently choose products like PDO Gorgonzola, commercial mozzarella, and ricotta. For hard cheeses like Pecorino Romano and Asiago, checking the label is always wise. By understanding these key distinctions, you can enjoy a wide range of fantastic Italian cheeses without concern, whether they are freshly made or aged to perfection.
