The Living Probiotics in Unpasteurised Cheese
One of the most significant advantages of unpasteurised or raw milk cheese is its rich and diverse microbial content. Unlike pasteurised cheese, which is made from milk heated to kill bacteria, raw cheese retains the natural bacteria from the animal's milk and the surrounding environment. This includes beneficial lactic acid bacteria (LAB) such as Lactococcus, Lactobacillus, and Leuconostoc, which are essential for fermentation and flavour development.
These live microorganisms act as probiotics, which are known to improve gut health by boosting the balance of intestinal microflora. A healthy gut microbiome is linked to improved digestion, enhanced immune function, and even better mental health. While the exact probiotic content can vary between cheeses depending on the milk source, ageing process, and production methods, aged raw milk cheeses like certain cheddars, Gouda, and Gruyère are excellent sources.
Enhanced Digestibility and Nutrient Absorption
Beyond probiotics, the natural enzymes present in unpasteurised cheese play a crucial role in improving its digestibility. These enzymes are vital for breaking down lactose and other milk compounds, making raw milk cheese easier on the stomach for many individuals, particularly those with lactose sensitivity. The pasteurisation process, however, destroys these heat-sensitive enzymes, forcing the body to rely entirely on its own digestive enzymes.
Moreover, the diverse microbial community in raw cheese can aid in nutrient absorption. A balanced gut flora can create a more efficient digestive environment, allowing the body to better absorb vitamins and minerals from food. The fermentation process also increases the bioavailability of proteins in the cheese, making them more efficiently used by the body.
Higher Nutritional Value and Richer Flavour Profile
Raw milk cheese often boasts a more nutrient-dense profile than its pasteurised counterpart. This is because the heating process of pasteurisation can degrade certain heat-sensitive nutrients, such as vitamins C and B. In contrast, unpasteurised cheese preserves these vitamins, along with a full array of others, including vitamins A, D, E, and K. Raw cheese from grass-fed animals is also typically richer in beneficial omega-3 fatty acids and conjugated linoleic acid (CLA), both of which have been linked to various health benefits.
One of the most celebrated differences is the flavour profile. The living bacteria and natural enzymes in raw milk interact during the ripening process, creating a more complex, intense, and nuanced taste. Pasteurisation creates a more standardised, milder flavour profile, which can lack the character and depth prized by cheese connoisseurs. As one cheesemonger states, pasteurised cheese is like a movie with the best scenes edited out.
The Importance of Ethical and Sustainable Sourcing
Many artisanal unpasteurised cheeses are sourced from small, family-owned farms that prioritise ethical and sustainable farming practices. This often involves allowing cows to graze freely on pasture, which promotes animal welfare and can result in higher-quality, more nutrient-rich milk. By choosing these products, consumers support a more natural and holistic approach to dairy farming, which benefits both animal welfare and the quality of the final product. The link between healthy, grass-fed animals and better milk is direct, resulting in cheeses that reflect the 'terroir' of their origin.
Comparison: Unpasteurised vs. Pasteurised Cheese
| Feature | Unpasteurised (Raw Milk) Cheese | Pasteurised Cheese |
|---|---|---|
| Microbial Content | Contains a rich and diverse range of naturally occurring beneficial bacteria and enzymes. | Microbes are largely destroyed by heat; some may be added back as starter cultures. |
| Digestibility | Easier to digest for many people due to natural enzymes that help break down lactose. | Can be harder to digest for sensitive individuals due to the absence of natural enzymes. |
| Flavour Profile | More complex, intense, and nuanced due to natural bacterial development. | Often milder, more consistent, and less complex in flavour due to heat treatment. |
| Nutritional Content | Higher levels of certain heat-sensitive vitamins, especially B and C; richer in omega-3s and CLA if from grass-fed animals. | Some heat-sensitive vitamins may be reduced; omega-3 and CLA content depend on farming practices. |
| Safety | Aged for a minimum of 60 days in the U.S. to mitigate risks, but still poses a risk for vulnerable groups. | Considered safer for mass consumption due to the elimination of harmful bacteria through heating. |
| Regulation | Subject to strict regulations regarding ageing and handling, especially in the U.S.. | Widely regulated and the standard for most commercial cheese production globally. |
Navigating Safety and Choosing Wisely
While the benefits of unpasteurised cheese are compelling, it is crucial to address the associated safety considerations. The primary concern with raw milk products is the potential presence of harmful bacteria like Listeria, E. coli, and Salmonella, which are eliminated by pasteurisation. To counter this, many countries, including the U.S., require raw milk cheeses to be aged for a minimum of 60 days before sale. This process is intended to create an environment where these pathogens cannot survive.
However, health authorities like the Centers for Disease Control and Prevention (CDC) advise certain high-risk groups to avoid unpasteurised cheese entirely. These groups include pregnant women, young children, older adults, and those with weakened immune systems, who are more susceptible to severe foodborne illness. For the general population, purchasing from reputable, high-hygiene artisanal producers is key. The increased microbial competition in raw cheese can even act as a protective barrier against some pathogens, but proper handling and sourcing are paramount.
Conclusion
Unpasteurised cheese offers a unique combination of flavour, tradition, and potential health benefits. The presence of naturally occurring probiotics and enzymes contributes to better gut health and improved digestion for many people. Furthermore, the richer nutritional profile, especially concerning heat-sensitive vitamins and beneficial fats, provides added value. For those without health vulnerabilities, aged raw milk cheeses offer a complex and deeply flavourful experience. By understanding the differences and choosing reputable sources, consumers can enjoy the profound taste and potential wellness advantages that traditional, artisanal unpasteurised cheese has to offer.
The Future of Traditional Cheesemaking
As awareness of gut health and traditional food systems grows, so does the appreciation for unpasteurised cheese. For many small-scale cheesemakers, using raw milk is not just about flavour but about preserving a taste of place and a centuries-old craft. By supporting these producers, consumers help to maintain food biodiversity and ethical farming practices. The debate between pasteurised and unpasteurised cheese continues, but the distinct advantages of raw milk cheese ensure its enduring place in the culinary world and as a subject of health research.
