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Article: The Cheese Course: Artisanal raw-milk cheeses for your cheeseboard
- Article from:
- Capital (Annapolis)
- Article date:
- April 8, 2009
- Author:
CopyrightCopyright 2009 Capital (Annapolis). Provided by ProQuest LLC. (Hide copyright information)
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Not a day goes by that I don't get asked a question about raw-
milk cheeses: Are they safe to eat, can you buy them in the United
States, are they made in the United States? The simple answer is
yes, yes and yes.
The world's greatest cheeses have always been made from raw milk.
It's a subject of great debate in this country, and as a cheese
professional, I feel it's my responsibility to help diminish some of
the confusion concerning the use of raw milk in cheese production.
The process of pasteurization (heating milk to 100 degrees
Fahrenheit) kills both good and bad bacteria. Good bacteria help
turn milk into cheese and are largely responsible for cheese's aroma
and flavor. Bad bacteria ...
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