[Cheese] Raw Cheese

[Calvin Gadbury]

Elizabeth,

Yes, we make cheese from raw milk.

Pateurization has its place and has saved 
alot of illness.  But remember pasteurization
is not sterilization and does not kill all the 
mircoorganisms, most people swear they are the same
thing and the dairy industry does nothing to 
discourage this belief.  

Pasteurization lowers the bacteria numbers to 
number level that is below the threshold number
that will cause illness in most of the population.

So if a person  practices good hygiene "to the maximum"  when harvesting
his cheese milk he can be nearly as pathogenic free as what is 
gotten at the store.

One micro I am some what leary of is the Listeria group.
An inffection of this group has a reputation of causing death in infants
yet to be born.

Listeria is a cold loving bacterium and multiplies readily at 
40 F.  This is a special case where it is best if raw milk is turned in to 
cheese right away, it safest.

We make our cheeses as soon as we bring the milk in from the
barn  possible.  About the time we get it ready for innoculation
the milk temperature is 86 F. I put it in a double boiler with 86 F water
and I don't have to turn on the stove till after renneting and cutting.

Calvin 


  ----- Original Message ----- 
  From: Elizabeth Cameron 
  To: Cheese at hbd.org 
  Sent: Tuesday, December 12, 2006 12:53 PM
  Subject: [Cheese] Raw Cheese


  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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