Which varieties of milk cheese are raw food?
Which varieties of milk cheese are raw food? I mean the well-known varieties of cheese, not the many varieties small vendors can have that are only known in small areas.
I think that a good definition of raw food cheese is that it's made of unpasteurized milk and it's not heated above or 40°C
I've always assumed that feta, queso latino/queso fresco, kashkaval (link2) and Telemea are raw, but maybe I'm wrong. Maybe these fresh cheese varieties are in general raw?
Best Answer
I would venture that the opposite is usually true. Most fresh cheeses require heating to separate the curd. In the US, commercial fresh cheeses are never raw since they must use pasteurized milk.
Emmental (Swiss) seems to fit the criteria. It's held at a heat in the 30s but no higher.
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Quick Answer about "Which varieties of milk cheese are raw food?"
- Roquefort PDO*, France. This blue sheep's milk cheese has a very crumbly, soft texture and an incredibly complex flavour profile. ...
- Comte PDO*, France. ...
- Brie de Meaux PDO*, France. ...
- Pitchfork Cheddar, Somerset. ...
- Parmigiano Reggiano PDO*, Italy.
What kind of cheese is raw cheese?
Raw-milk cheese is made with milk that is unpasteurized. Raw-milk cheeses may be firm, oozy, creamy, or crumbly, and can come in any shape, from wheel to block. Almost always made by small-scale artisanal producers, they often come from a single-herd cow, sheep, or goat milk.Are all cheeses made from raw milk?
The FDA currently rules that any cheese produced in the U.S. either has to be made from pasteurized milk, or be held for 60 days, with the idea that harmful bacteria will die out in that time.Can you eat raw milk cheese?
Raw milk can cause serious illnesses. Raw milk and raw milk products, including soft cheese, ice cream, and yogurt, can be contaminated with harmful bacteria and other germs that can cause serious illness, hospitalization, or death. These harmful germs include Brucella, Campylobacter, Cryptosporidium, E.Which cheese is unpasteurised?
Parmesan, for example, is always made with unpasteurised milk (the Italian decree insists on it), as is Swiss Gruy\xe8re, Roquefort, Comt\xe9\u2026 the list goes on. Some cheese professionals will lecture you on how unpasteurised (or raw-milk) cheeses are brilliant and can't be beaten.Raw Milk Cheese vs Pasteurized: Tasting the Difference
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Answer 2
Fresh cheeses are never made of unpasteurized milk (with the exception of illegal cheeses). They can make you seriously ill, for instance Malta fevers (Brucellosis).
Some cured cheeses can be legally made from unpasteurized milk as the curing process eliminates harmful bacteria/fungus. These specialty cheeses are said to be richer in taste that similar cheeses made from pasteurized milk.
Answer 3
I found a list of raw milk cheeses in German, including what Germans call "Weichkäse" (which is not the same as what I understand under "fresh cheese", but there is substantial overlap). Note that this does not mean that each cheese on the list is always made from raw milk, or that the raw milk has not been heated over 40 C during the production (for example, for camembert you can either start with cold milk and heat it to 35, or start with cold milk, heat it to 50+, then let it cool down to 35). It means that some producers of these kinds of cheese use a method which fits your criteria.
- Camembert de Normandie
- Cappregio
- Munster cheese (that's the French cheese from the Vosgues, especially the Munster-Géromé AOC, not the American Muenster cheese)
- Pico
- Queijo de Pico
- Roquefort
- Taleggio
- White brine cheese, Balkan style (what is usually called "Feta" - Feta is an AOC, so all analogues have to be called something else in formal contexts)
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