Why do people eat raw milk cheese?

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.

Quick Summary

Artisanal raw milk cheeses are sought for their rich flavor profiles influenced by 'terroir,' enhanced digestibility from natural enzymes and probiotics, and a connection to traditional cheesemaking techniques.

Key Points

• Intense Flavor: Raw milk retains natural microflora, leading to a more complex and robust flavor profile than pasteurized cheese.

• Authentic Terroir: The unique microbial life in raw milk gives the cheese a distinct 'taste of place' that reflects the specific farm and season.

• Digestive Benefits: The natural enzymes and probiotics in raw milk cheese can aid digestion and contribute to a healthier gut.

• Artisanal Tradition: Choosing raw milk cheese supports traditional cheesemaking methods and the small-scale, quality-focused artisans who practice them.

• Stringent Safety: Aged raw milk cheeses are subject to strict aging regulations (e.g., 60+ days in the US) that naturally eliminate harmful pathogens.

• Natural Purity: Raw milk cheese often contains fewer additives and preservatives compared to mass-produced pasteurized alternatives.

The Quest for Superior Flavor and Terroir

One of the most compelling reasons for choosing raw milk cheese is its incomparably rich and complex flavor. Pasteurization, the process of heating milk to kill potentially harmful bacteria, also destroys many of the naturally occurring microorganisms and enzymes that contribute to flavor development. Raw milk, on the other hand, preserves this unique microbial community, which, during the aging process, creates deeper, more nuanced flavors. The taste is often described as more intense and full-bodied compared to its pasteurized counterparts.

The 'Taste of Place' (Terroir)

Beyond a generalized complex flavor, raw milk cheese also expresses a distinct sense of terroir—a French term referring to the unique characteristics imparted by the environment in which a food is produced. This means the taste of a raw milk cheese can reflect everything from the soil composition to the forage the animals were eating at a particular time of year. This connection gives a cheese a signature flavor profile that cannot be replicated elsewhere, making each batch a one-of-a-kind culinary experience for enthusiasts.

Perceived Health and Nutritional Benefits

For some consumers, the appeal of raw milk cheese extends beyond flavor to potential health and nutritional advantages. Raw milk contains beneficial bacteria and enzymes that are eliminated during pasteurization. Proponents of raw milk cheese believe these elements can aid in better digestion and a healthier gut microbiome.

The Role of Probiotics and Enzymes

Raw milk cheese retains its natural enzymes and a diverse population of beneficial bacteria, or probiotics, which are vital for breaking down lactose and proteins. This can be particularly beneficial for people with lactose sensitivities, as these naturally occurring components can make the cheese easier to digest. The inclusion of these 'good bacteria' can also strengthen the immune system and promote a balanced microbiome.

A More Natural, Less-Processed Food

Many consumers are gravitating towards less-processed, more natural food options. Raw milk cheese aligns with this trend, as it is made with fewer additives and preservatives. The natural aging process, regulated to ensure safety, removes the need for certain chemical agents used in mass-produced, pasteurized cheeses.

Preserving Tradition and Supporting Artisans

Choosing raw milk cheese is often a conscious decision to support traditional cheesemaking methods and the small, artisanal producers who practice them.

Honoring Centuries of Cheesemaking

Raw milk cheesemaking has been practiced for centuries, and many of the world's most celebrated cheeses, such as Parmigiano-Reggiano, Gruyère, and Roquefort, are traditionally made with unpasteurized milk. By purchasing these products, consumers help preserve a rich culinary heritage and ensure these time-honored techniques continue.

The Connection to the Farm

Many artisanal raw milk cheesemakers work closely with their small farms, paying careful attention to the health and diet of their animals. This holistic approach results in higher-quality milk and, consequently, higher-quality cheese. Supporting these cheesemakers helps maintain sustainable and ethical farming practices.

Understanding the Safety Aspect

While raw milk has been associated with health risks, a crucial distinction must be made for raw milk cheese. The risk associated with raw milk cheese is controlled by strict regulations and the aging process.

Regulation and Aging Requirements

In many countries, including the United States and Canada, raw milk cheese must be aged for a minimum of 60 days before sale. This aging period, combined with the cheese's natural acidity and salt content, effectively eliminates or controls the growth of most harmful pathogens, making the aged product safe for the general population.

Raw vs. Pasteurized: Weighing the Risks

It's important to note that pasteurization does not eliminate all risk of foodborne illness, as contamination can occur after the heating process. The key lies in responsible cheesemaking and handling. For immunocompromised individuals, pregnant women, young children, and the elderly, health authorities still recommend avoiding raw milk cheeses, especially soft varieties, to minimize residual risk. However, hard, aged raw milk cheeses are generally considered safe for consumption.

Raw Milk Cheese vs. Pasteurized Cheese: A Comparison

Feature	Raw Milk Cheese	Pasteurized Cheese
Flavor Complexity	Richer, more intense, and nuanced flavors derived from natural milk microflora and enzymes.	Generally more consistent but less complex and vibrant flavor profile.
Microbial Content	Retains a diverse community of natural bacteria, including beneficial probiotics and enzymes.	Heated to kill off microbes, both harmful and beneficial; often relies on added starter cultures for flavor.
Connection to Terroir	Strong expression of terroir—the taste of the place—as milk's natural characteristics are preserved.	Minimal expression of terroir due to the standardization effect of pasteurization.
Production Scale	Predominantly made by smaller, artisanal producers using traditional methods.	Often produced on a larger, industrial scale, allowing for greater consistency.
Legal Regulations	Subject to strict regulations, often requiring aging for 60+ days in countries like the U.S. and Canada.	Subject to standard dairy safety regulations, but no specific aging requirements are typically mandated.

Conclusion

The choice to eat raw milk cheese is a deliberate one, driven by a combination of sensory pleasure, health-consciousness, and a commitment to tradition. For cheese lovers, the prospect of a more complex and authentic flavor is a powerful draw, while for others, it represents a healthier, more natural alternative. Though safety concerns exist, strict regulations and artisanal care help to mitigate risk, allowing a wide array of delicious raw milk cheeses to be enjoyed globally. The enduring popularity of these unpasteurized varieties proves that for many, the richer taste and artisanal story are well worth the consideration. For further reading, an excellent resource on the safety and unique qualities of raw milk cheese can be found on the Neal's Yard Dairy blog.

Frequently Asked Questions

Is raw milk cheese safe to eat?

Raw milk cheese is generally considered safe for most healthy adults, especially if it has been aged for at least 60 days, as required by law in many countries. The aging process creates an environment unsuitable for most harmful bacteria.

Why does raw milk cheese taste different from pasteurized cheese?

The flavor difference comes from the unique microbial cultures present in raw milk that are destroyed during pasteurization. These microorganisms and enzymes contribute to a deeper, more complex and nuanced flavor profile.

Who should avoid eating raw milk cheese?

Health authorities, including the FDA, advise pregnant women, young children, the elderly, and individuals with weakened immune systems to avoid raw milk cheeses, particularly soft varieties, due to a residual risk of foodborne illness.

What is 'terroir' and how does it relate to raw milk cheese?

Terroir describes the unique flavor characteristics a food acquires from its specific environment, including climate, soil, and the animals' diet. In raw milk cheese, this is possible because the milk’s natural microflora is preserved.

Does raw milk cheese have probiotics?

Yes, many artisanal raw milk cheeses contain beneficial bacteria, or probiotics, that survive the cheesemaking and aging process. These can contribute to digestive health and a balanced gut microbiome.

What are some common examples of raw milk cheeses?

Many famous European cheeses are traditionally made with raw milk, including Parmigiano-Reggiano, Gruyère, Comté, and Roquefort. Many artisanal cheddars are also raw milk cheeses.

Is it possible for pasteurized cheese to cause foodborne illness?

Yes. While pasteurization kills harmful bacteria present in the milk, recontamination can occur after the heating process due to improper handling. The risk is present with any food, including pasteurized dairy products.