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Article: In Praise of Raw Cheese.
- Article from:
- Spirituality & Health Magazine
- Article date:
- November 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 Spirituality & Health Magazine. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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by Matt Sutherland
In the United States, pasteurization laws dating from the early part of the twentieth century require that fresh milk be "pasteurized," heated above 145 degrees Fahrenheit to neutralize potentially deadly bacteria. But the process has always rankled raw-milk advocates and artisanal cheese makers, because high heat eradicates all types of bacteria, both good and bad. Recently, studies in both Europe and the U.S. have shown that raw-milk drinkers are much less prone to allergies, suggesting that much more is lost during pasteurization than the very rare incidence of harmful bacteria.
The cheese maker's lament is that bacterial activity ...