4 ms·
You can't compare raw milk to (properly produced) raw milk cheese. For cheese fermentation, you inoculate non-pathogenic (and even beneficial) bacterial strain
by folli 5y ago
You can't compare raw milk to (properly produced) raw milk cheese.
For cheese fermentation, you inoculate non-pathogenic (and even beneficial) bacterial strains in the milk that overgrow and outcompete pathogenic bacteria. That's actually the reason why cheese (and yogurt for that matter) exists at all, it's an invention that allowed longer storage of milk.
Same for other types of fermentation, such as sausages, kimchi, beer...
- tarsinge 5y agoYup, also raw milk cheese keep these properties afterwards, it's a living product, whereas pasteurized milk cheese is more fragile because pathogenic bacteria have no competition in case of later contamination. In France we joke raw milk cheese is good to eat until it starts moving by itself (and even then it's gross but would probably be safe). But I would never drink raw milk.