There is an ongoing battle in the cheese world. In one corner sits pasteurized cheese, and in the other sits raw milk cheese. And one could say the debate is – ahem – heated. Pasteurized cheese is thought to be the safer option, free of pathogens and unlikely to make you sick. Yet proponents of raw milk cheese believe it to be just as safe, and even possibly curing minor ailments. Click through to see the pros and cons of each option, so you can make an informed decision.
Politics aside, we have some phenomenal raw milk cheese makers in the United States. Every raw milk cheese maker understands that the stakes are very high. If these producers aren’t fastidious with the cleanliness of their operation, they run the risk of not only potentially endangering consumers, but also bringing negative attention to all raw milk cheese makers.
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