Re: Re: Finding raw, grass-fed cheese

[Guest guest]

When we were in France we actually talked to several of the producers of

the cheese I buy here in America and was told that the heat processing

never rose above 100 degrees. My sister, who is fluent in french,

specifically asked over and over if the processing temp. ever got higher

than the body temp. of the animal. We were repeatedly told no. But that

was just in France, can't vouch for the other countries (although I have

been told that Switzerland is just as strict). I wonder what the

definition of pasteurized is in Europe, so while these cheeses may in

fact be " unpasteurized " they are not " raw " as we would think of

" unpasteurized. " Sounds like the raw vs. unheated honey issue all over

again.

On Sat, 23 Feb 2002 18:37:57 -0000 " sraosha87 " <sraosha@...>

writes:

> Well Sally says in NT that cheeses from Switzerland, Greece, England

and

> France (IIRC) are from unpastuerized milk (unless the label says

> otherwise) of cows that feed on grass.

Yes, they are tasty, but they are not technically raw. I read the

Cheese Primer Sally recommends. All these cheeses are heated at some

point in the cheese making process. I have never been able to find a

truly raw cheese (foreign or domestic).

---

This is a quote from an email to me from Rumiano (Landmark) (makers of

unsalted raw cheese):

" The milk is heat treated to 135 then cooled to 92 degrees and made

into

cheese. The temperture of the cheese making process goes no higher

than 102.

Thanks,

Baird Rumiano "

---

This is a quote from an email to me from Organic Valley (mostly grass

fed):

" Regular pasteurized cheese is processed at 161.5 degrees for 15

seconds. Our raw milk cheese is processed at 155 degrees for 15

seconds. We

choose a specific enzyme to keep in tact, when we decided on this

temperature. Any temperature above 155 degrees would kill it. The

cheese is

kept at a cool temperature as it ages for 60 days. Then the cheese is

checked for bacteria count, taste and flavor before it can be released

to the

retail market.

" We did try making a 100 percent raw milk cheese, but after the aging

process the bacteria count was too high for 30-50% of the cheese,

which

means we were having to throw out a lot of cheese. "

---

I have not been able to get Green Bank Farms to respond to my phone

calls regarding their raw goat milk cheddar and raw cow milk swiss.

Has anyone been able to get an answer from them?

Portland, OR

[Guest guest]

I usually buy the raw cheese from New Season's (Organic Valley Family of Farms)

does anyone know if this is truly " raw " or not??

thanks

Jenna

---------------------------------

[Guest guest]

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>What kinds of cheeses are your favorite from Meadowcreek?

I like the pepper jack, the plain jack and their feta, but you might want

to try getting tiny wedges of all their cheeses to see which your favorites

are. That's what I did the first time I ordered, anyway. The best prices

are on whole wheels, though, so that's what I typically order now.

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