[Cheese] Raw Cheese

[Joseph Steuer]

Hi there,
I make cheese from raw goat's milk. I have made the softer cheeses  
also, but am about to embark on hard cheeses. I'm not at home now, so  
I don't have my French goat cheese book, but pasteurization has only  
been around, well, since Pasteur, I suppose. People have been making  
cheese, hard and soft, without pasteurization forever. In France,  
they still do in many places.  Actually, you can buy raw milk hard  
cheeses these days (as long as they are aged, I think, 60 days) in  
the U.S. You do not have to pasteurize, as long as you are  
comfortable with the risks (you can look those up). I happen to be  
comfortable with the risks. I likely wouldn't serve the cheese to a  
pregnant woman, and in U.S. you shouldn't sell those cheeses without  
proper licenses, but for your consumption, you should be fine. Oh,  
and raw milk cheese tastes better too (but you know that).
Best,
Joseph
On Dec 12, 2006, at 12:53 PM, Elizabeth Cameron wrote:

> Hi,
> I am new to the conversation, and have a question.  Does anybody  
> make cheese from raw fresh milk?  I have dairy goats and would  
> prefer to keep the enzymes alive in making cheese. I use the milk  
> raw for chevre, which works great, but don't know about doing this  
> for hard cheeses.  Most of the recipes say to pasteurize.
>
> Thanks.
> Elizabeth
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