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This is made from "raw" milk, that hasn"t been heat treated to kill certain bacteria. Unfortunately, pasteurising the milk also takes away character from the finished cheese.
Food poisoning from cheese is extremely rare, but where it"s occurred, it"s been traced to pasteurised cheese much more often than to unpasteurised.
Using pasteurised milk to make cheese is, in cheesemaking terms, a very recent phenomenon. It became necessary when cheese began to be produced in factories. For such cheeses, milk comes from many sources, and is inevitably of variable quality. It may have travelled long distances in bulk tankers before it"s processed, and bulk tankers have been shown to be a major contaminant of milk. So factory cheesemakers need to pasteurise in order to be sure of their milk.