Good question. To my knowledge, no. Acid producing bacteria that are active in the cheesemaking process make for an environment that’s hostile to pathogens. I found this FDA report that looked into contamination in raw milk cheeses that were aged for a minimum of 60 days. By the looks of it, I’m not sure raw milk cheese is any less safe than eating a Subway meatball sub, but, I’m not a scientist.
France and Italy have found a way to work it out so that people aren’t buckling over left & right, so I think their systems would be worth examining from a policy perspective.
Nice, thanks. I never really thought about why before but I did think cheese was significantly better when I was on a trip a number of years ago. Really all the food was better and things that I have a harsh reaction to at home I was able to eat without issue abroad.
Does cheese made from raw milk possess the same theoretical risks as the raw milk itself?
Good question. To my knowledge, no. Acid producing bacteria that are active in the cheesemaking process make for an environment that’s hostile to pathogens. I found this FDA report that looked into contamination in raw milk cheeses that were aged for a minimum of 60 days. By the looks of it, I’m not sure raw milk cheese is any less safe than eating a Subway meatball sub, but, I’m not a scientist.
France and Italy have found a way to work it out so that people aren’t buckling over left & right, so I think their systems would be worth examining from a policy perspective.
Nice, thanks. I never really thought about why before but I did think cheese was significantly better when I was on a trip a number of years ago. Really all the food was better and things that I have a harsh reaction to at home I was able to eat without issue abroad.