Based on their vehement warnings to the public, as well as their raids on small farms, the US Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC) and the US Department of Agriculture (USDA) want you to believe that raw milk is unsafe.
And if you listen to them, you would come away believing that raw milk is a filthy, disease-causing beverage that is virtually guaranteed to make you and your family sick
Yet, this very same ingredient – raw milk – is used to make some of the world’s finest cheeses, from the Italian Parmigiano Reggiano to the famous French-made Camembert.
The traditional cheese-making process has been crafted over centuries in many cases, and is truly an art form, with each cheese carefully aged and ripened to develop a complex taste and texture that mass-produced cheeses cannot replicate – thanks, in large part, to their raw milk content.
Why Raw Milk Makes Cheese Better
Raw cheese has a richer and deeper flavor than cheese made from pasteurized milk because heat destroys the enzymes and good bacteria that add flavor to the cheese.