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Raw Milk Cheesemakers Fret Over Possible New Rules

Federal regulators are considering tightening the rules regarding cheese made with unpasteurized milk. This has cheesemakers and artisanal cheese enthusiasts worried that the result will be cheese that is not as good and not any safer.

Unpasteurized milk, often called raw milk, is beloved by cheesemakers, many of whom say that it adds a special richness of flavor.

The New York Times reports:

"... [S]ome in the industry fear that raw milk cheese could be banned altogether or that some types of cheese deemed to pose a higher safety risk could no longer be made with raw milk ... Cheesemakers say pasteurizing milk destroys enzymes and good bacteria that add flavor to cheese."

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