What Does the Term “Raw Milk” Mean and How Does It Relate To Cheese?

Many cheese aficionados are enjoying a taste sensation: raw milk. This is often used in making cheese as well as for consumption as milk. But what does it mean, why is it not as common in North America, and what does it mean when it comes to making a cheese such as Cheddar cheese? Here is what you need to know.

Raw milk is simply milk that has not been pasteurized. Pasteurization is a process where milk is heated to a specific temperature and kept at that temperature for a specific amount of time. This kills all of the bacteria that may be present. When the bacteria is killed and the heating period is over, the milk is chilled. In the past it was possible to catch certain illnesses from raw milk. Now, however, sanitation on farms has increased and an increasing number of people believe it is safe to consume raw milk. Many countries do not allow consumers to buy raw milk directly however they may allow the sale of cheeses that are made from raw milk.

In Canada, for example, it is illegal to purchase raw milk directly from suppliers however it is legal to sell cheese made from raw milk as long as that cheese has aged for at least sixty days. It is believed that this will kill any bacteria that may have been present in the milk.

Pasteurization can change the taste of milk because it involves heating the milk. Because of this the taste and texture of cheese that is made with pasteurized milk can be different than cheese made with raw milk. Any cheese can be made using either type of milk although the results will be quite different depending on what kind of milk is used.

Many modern cheeses such as Cheddar cheeses, Mozzarella cheeses and Gouda cheese are all made with pasteurized milk. There are some artisanal cheeses that are being made with raw milk and many of the cheeses which are imported from Europe also use raw milk to make them. There has been an increased interest in finding and sampling raw milk cheese and as a result these cheeses are becoming much easier to find.

-Written by Lisa Longworth