I have been seeing this raw milk cheese from a store that I buy from
and was wondering if anyone can tell me the differance between the raw
milk cheese and regular cheese?

GreenJoe wrote:
> I have been seeing this raw milk cheese from a store that I buy from
> and was wondering if anyone can tell me the differance between the raw
> milk cheese and regular cheese?

unpasteurized milk is the difference. raw milk cheese can contain
different bacteria.

"GreenJoe" > wrote in message
...
>I have been seeing this raw milk cheese from a store that I buy from
> and was wondering if anyone can tell me the differance between the raw
> milk cheese and regular cheese?

It is cheese made from unpasteurized and non-homogenized milk. Cheese
aficionados claim the raw milk cheese to be a much better product in flavor
and texture. But really it depends on the milk. Old, sick cows fed crappy
food won't make the best milk. European cows produce a milk far richer than
what we get here. That makes a huge difference perhaps more than the
pasteurization. Having made cheese from both kinds, I had the best luck
with raw milk.

Paul

"Paul M. Cook" ha scritto nel messaggio
> "GreenJoe" wrote in message
>>I have been seeing this raw milk cheese from a store that I buy from>> and
>>was wondering if anyone can tell me the differance between the raw>> milk
>>cheese and regular cheese?
>
> It is cheese made from unpasteurized and non-homogenized milk. Cheese
> aficionados claim the raw milk cheese to be a much better product in
> flavor > and texture. But really it depends on the milk. Old, sick cows
> fed crappy food won't make the best milk. European cows produce a milk
> far richer than > what we get here. That makes a huge difference perhaps
> more than the pasteurization. Having made cheese from both kinds, I had
> the best luck > with raw milk.
>
> Paul

It also depends on which cheese you are making. There are cheeses that
simply cannot be made with pasteurized milk-- they won't resemble the real
thing at all. Others, it doesn't matter much.

All this was hashed out some years back when the EU commission tried to pass
a law that all cheese in the EU had to be made from pasteurized milk which
would have wiped out most European cheeses (Italy has 463 distinctive
cheeses, for example) and left Europe to offer various versions of Kraft
Singles.

Raw milk has to come from cows who are tested regularly for diseases that
can be passed on in their milk, Bang's disease or TB being the notable
killer of the old days. With sheep and goats it is quite different, since
they seem not to pass any dangerous diseases on to humans-- or they are so
rare the EU doesn't include them.

"Giusi" > wrote in message
...
> "Paul M. Cook" ha scritto nel messaggio
>> "GreenJoe" wrote in message
>>>I have been seeing this raw milk cheese from a store that I buy from>>
>>>and was wondering if anyone can tell me the differance between the raw>>
>>>milk cheese and regular cheese?
>>
>> It is cheese made from unpasteurized and non-homogenized milk. Cheese
>> aficionados claim the raw milk cheese to be a much better product in
>> flavor > and texture. But really it depends on the milk. Old, sick cows
>> fed crappy food won't make the best milk. European cows produce a milk
>> far richer than > what we get here. That makes a huge difference perhaps
>> more than the pasteurization. Having made cheese from both kinds, I had
>> the best luck > with raw milk.
>>
>> Paul
>
> It also depends on which cheese you are making. There are cheeses that
> simply cannot be made with pasteurized milk-- they won't resemble the real
> thing at all. Others, it doesn't matter much.
>

mmmm....Fontina!!!

Can't abide that pasteurised Danish version.

Very difficult to get in Oz as Customs usually spots it and does its
Nanny-state job.
Can get in through the larger ports like Sydney/Melbourne due to the volume
of goods etc.
hoges in WA



>snipped>

In article >,
"Hoges in WA" > wrote:

> "Giusi" > wrote in message
> ...
> > "Paul M. Cook" ha scritto nel messaggio
> >> "GreenJoe" wrote in message
> >>>I have been seeing this raw milk cheese from a store that I buy from>>
> >>>and was wondering if anyone can tell me the differance between the raw>>
> >>>milk cheese and regular cheese?
> >>
> >> It is cheese made from unpasteurized and non-homogenized milk. Cheese
> >> aficionados claim the raw milk cheese to be a much better product in
> >> flavor > and texture. But really it depends on the milk. Old, sick cows
> >> fed crappy food won't make the best milk. European cows produce a milk
> >> far richer than > what we get here. That makes a huge difference perhaps
> >> more than the pasteurization. Having made cheese from both kinds, I had
> >> the best luck > with raw milk.
> >>
> >> Paul
> >
> > It also depends on which cheese you are making. There are cheeses that
> > simply cannot be made with pasteurized milk-- they won't resemble the real
> > thing at all. Others, it doesn't matter much.
> >
>
> mmmm....Fontina!!!
>
> Can't abide that pasteurised Danish version.
>
> Very difficult to get in Oz as Customs usually spots it and does its
> Nanny-state job.
> Can get in through the larger ports like Sydney/Melbourne due to the volume
> of goods etc.

There's also the issue of pasteurizing after making. These cheeses will
keep very well under refrigeration. However, ripened cheeses will have
the ripening process stopped when they are pasteurized. If they aren't
quite ripe, then they will never ripen satisfactorily. On the other
hand, ripened cheeses that have not been pasteurized will continue to
ripen in the refrigerator. Eventually most people will find them
inedible. Ripened cheeses made from pasteurized milk have a pure
culture added to them.

A similar thing happens with beer. Beer is normally made with boiling
water, so it starts out sterile. A pure culture of yeast is introduced
to start fermentation. Quality beer is put into sterile bottles, aged
and sold. Cheap beer (Miller and Budweiser are examples in the US) are
pasteurized after bottling. This gives them a cooked taste, but keeps
them from spoiling when stored without refrigeration.

--
Dan Abel
Petaluma, California USA

Aw man, dont tell me that, I love my Miller...and yes, raw milk cheese is unpasteurized (less chemicals)

In article >,
CharlieG9St > wrote:

> Dan Abel;1258906 Wrote:

> > A similar thing happens with beer. Beer is normally made with boiling
> > water, so it starts out sterile. A pure culture of yeast is introduced
> > to start fermentation. Quality beer is put into sterile bottles, aged
> > and sold. Cheap beer (Miller and Budweiser are examples in the US) are
> > pasteurized after bottling. This gives them a cooked taste, but keeps
> > them from spoiling when stored without refrigeration.

> Aw man, dont tell me that, I love my Miller

Works for me.

> ...and yes, raw milk cheese
> is unpasteurized (less chemicals)

Pasteurization, invented by Pasteur, involves heat to kill the bad
germies. No chemicals are involved.

--
Dan Abel
Petaluma, California USA