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Tuesday, June 18, 2013

Raw Milk Cheeses

Recently been rereading a research article on raw milk cheeses published by Institut National de La Recherche Agronomique. Authored by E. Beuvier and S. Buchin.

Firstly the hygienic aspects : Overall dairy products have a very good safety record accounting for only about 5% of bacterial outbreaks in France and 1-5% in six other countries (USA, Finland, The Netherlands, England and Wales, Germany and Poland) between 1988 and 1997. Raw and Pasteurised cheeses each accounted for 30% of that 1-5%. Interestingly E. Coli and Salmonella die slowly during the maturation of hard cheeses. The USA legislates that raw milk cheeses mature for at least 60 days.

Secondly the sensory aspects: Raw milk cheeses ripen faster and develop a stronger odour/flavour.

Besides the intensity of flavour, differences in the flavour profile of cheese can observed. The flavour of ripened cheese is richer and more complex when indigenous microflora is present in the milk to be processed.”

In almost all comparison studies raw milk cheeses received a higher score for pungent attribute.

It is really a personal choice whether to use pasteurised or raw milk. Quite often availability dictates that choice. For us it's a belief that the food we consume should be as little interfered with as possible.

Gorgonzola, Brie, Parmesan and Cheddar at Home Hill Farm

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