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Home > Milk Means More Blog > Raw Milk Cheeses: What you need to know

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03/02/2017

Raw Milk Cheeses: What you need to know

Lois McBean, MS, RDN  |  4 Comments  |  Dairy Facts and Myths, Food Safety
raw milk cheeses

The prevailing trend toward buying and consuming locally produced and minimally processed foods has led to an increase in the popularity of a variety of artisan cheeses found in specialty shops, farmersโ€™ markets, and grocery stores. ย These niche cheeses are made from either pasteurized milk or raw (unpasteurized) cowโ€™s milk. Some cheesemakers and consumers believe that raw milk cheeses have better flavor than their pasteurized counterparts, although this is a matter of personal preference.

A question of safety
A key question is whether cheese made from raw or unpasteurized milk is safe to eat. Most cheese in the U.S. is made using pasteurized milk. Pasteurization of raw cowโ€™s milk, which commonly involves heating milk to at least 161ยบ F for at least 15 seconds followed by rapid cooling to 40ยบ F, is recognized worldwide as an essential public health measure to reduce the risk of illnesses from pathogenic bacteria. Further, pasteurization of milk does not affect the nutritional value of milk in any measurable way or compromise milkโ€™s health benefits.

Related: Raw Milk: Don’t Underestimate the Health Risks

Itโ€™s the law
Since 1949, the U.S. Food and Drug Administration (FDA) has allowed the sale of cheeses made from raw milk, whether domestic or imported, as long as the cheese is aged for at least 60 days at 35ยบ F or more. This 60 day holding period is intended to protect consumers from potentially harmful bacteria that may be present in raw milk. After 60 days, the acids and salts in raw milk cheese are thought to naturally prevent the growth of potentially harmful microorganisms such as Listeria, Salmonella, and E. coli.

A topic of debate
According to aย  joint FDA/Health Canadaย study, the risk of listeriosis (a serious foodborne disease) from consuming soft-ripened cheeses made from raw milk is higher than that from similar soft-ripened cheeses made from pasteurized milk. A policyย statementย by the American Academy of Pediatrics refers to outbreaks of other bacterial illnesses associated with raw milk cheeses. These findings are raising the question of whether the 60 day aging process for raw milk cheeses is enough to kill harmful bacteria. While the FDA is assessing the need for tougher regulations for raw milk cheeses, many American cheesemakers argue that they rely on raw milk to create their sought-after unique flavored cheeses.

This topic continues to be debated. Meanwhile, theย FDAย along with other health professional organizations such as theย American Academy of Pediatricsย recommend that pregnant women, children, and individuals with weakened immune systems avoid certain raw milk cheeses (e.g., soft cheeses, soft-ripened cheeses, Mexican-style cheeses like Queso blanco or Queso Fresco) because of the risk of bacterial illnesses.

The bottom line
Dairy foods are among the safest foods in the U.S. in large part because of the pasteurization of milk. Choosing cheeses made from pasteurized cowโ€™s milk is not only a safe option, but there are a wide variety of these cheeses available to meet consumersโ€™ taste and nutritional needs.

This post was originally published on 4/23/2014 and has been updated to reflect current research and information.

Lois McBean, MS, RDN
About the author

Lois McBean, MS, RDN, is Technical Advisor for Nutrition for the United Dairy Industry of Michigan, Dairy Council of Michigan. Among her roles in this position, Lois monitors and critically evaluates nutrition research as it relates to the health benefits of dairy foods, writes and edits nutrition articles and educational materials, and responds to requests for technical information from a variety of audiences.

Comments (4)
  • Lisa Hoesl says:
    Apr 28, 2014

    This is very helpful. I will not eat raw cheese. This is something I never knew. I will pass this information on to friends and family. Thank you.

    Reply
  • fleur says:
    Jun 14, 2020

    Raw milk cheeses are taster, healthier and require less energy to make. Period.

    Reply
  • Antoine Bรฉchamp Debunked Pasteur's Germ Theory (@bjboller) says:
    Jul 28, 2020

    This is a lie, pasteurization alters the biochemical composition of the dairy products, destroys enzymes and kills all the good bacteria needed to properly assimilate its nutrients into our cells during the digestive process. Civilizations THRIVED on raw milk for the first 99% of human existence, why weren’t they all dying and getting sick???

    Reply
    • Kathi Eckler says:
      Aug 21, 2020

      Before pasteurization, people died from drinking raw milk. Civilizations did not necessarily thrive. The average lifespan was far shorter. President Zachary Taylor died from drinking raw milk for just one (interesting note)

      Reply

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