Raw-Milk Cheese

Posted by Farmers & Artisans on Nov 15, 2009 in Taking Stock | 0 comments

We are often asked about the differences between raw-milk cheese and cheese made from pasteurized milk. First, what is raw-milk cheese? Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104°F, 40°C) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature of not less than 35°F (2°C) in accordance with US FDA regulations. The simple answer to why produce raw-milk cheeses is the flavor.  The complex mix of...