[Cheese] camembert with raw milk - made

[Jack Schmidling]

Rita P wrote:
> Hi Tina,
> Thanks for those words.  I keep reading that it's
> unsafe!  

Raw milk is POTENTIALLY unsafe but keep in mind that the big concern in 
the good old days was TB.  As this has been nearly eliminated from the 
environment, the risk these days is much less.

Further keep in mind that most of that risk was from DRINKING it raw. 
When we make cheese, we produce acid which provides an environment not 
conducive to most pathogenic organisms.  The longer a cheese ages, the 
less likely that these organisms will survive.

It is generally accepted that a cheese aged for 6 months or more is 
probably safe.  The risk increases inversely with the age so knowing the 
history of the cow becomes important for fresh cheeses or milk.  If you 
buy if from a farmer whose family drinks it and is healthy, there is 
little reason to worry.  If you buy from a dairy blending milk from many 
cows, you have something to think about.

js

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