4 ms·
Another issue may be related to the FDA. It is my understanding that raw milk (unpasteurized) imparts a different flavor/texture to the cheese. I guess we have
by chadgeidel 15y ago
Another issue may be related to the FDA. It is my understanding that raw milk (unpasteurized) imparts a different flavor/texture to the cheese. I guess we have laws against cheese made with raw milk.
I am not a cheese maker, I've merely read this on food blogs.
- justincormack 15y agoRaw milk has a lot the bacteria needed to make the cheese already in it. Cheesemaking is basically farming bacteria... You get more variability and a generally better product with unpasterized cheese. I mainly eat cheese from unpasteurized milk...