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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Alicia Hahn
Alicia Hahn excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers’ market, where she finds weird and exciting ingredients to make or break her next meal.
