I will check that out tomorrow but I think you are right. We make a Brie.Feta, goat cheese, Brie, Camembert, blue cheese, and Mexican queso fresco or queso blanco are more apt to be made with unpasteurized milk.
And Parmesan has to be made with unpasteurized milk or it aint Parmesan
Most of those in the Netherlands are made with pasteurized milk. If they're not, it has to be clearly on the package, because pregnant people are discouraged from eating cheeses from raw milk as they hold a small risk of listeria, which is dangerous to the unborn.Feta, goat cheese, Brie, Camembert, blue cheese, and Mexican queso fresco or queso blanco are more apt to be made with unpasteurized milk.
And Parmesan has to be made with unpasteurized milk or it aint Parmesan
I am pretty sure I will be involved in the making of loads of soft cheese tomorrow. I will ask if the milk used has been pasteurised or not.Most of those in the Netherlands are made with pasteurized milk. If they're not, it has to be clearly on the package, because pregnant people are discouraged from eating cheeses from raw milk as they hold a small risk of listeria, which is dangerous to the unborn.
Stupid thing is that a lot of people believe you shouldn't eat soft cheeses when pregnant, even in the Nethelands where it's not from raw milk unless it says so.
Why? You aren't pregnant, are you?I will ask if the milk used has been pasteurised or not.
I'm a bit jealous.I am pretty sure I will be involved in the making of loads of soft cheese tomorrow.
NaahWhy? You aren't pregnant, are you?
.
"Parmigiano-Reggiano is made from unpasteurized cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (which is made by keeping milk in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats (copper heats and cools quickly because it is an excellent conductor of heat)."I will check that out tomorrow but I think you are right. We make a Brie.
In the US cheese from unpasteurised milk has to be matured for at least 60 days before it is sold. The theory is that any bacteria will have been killed by the acid, salty environment by that time. The youngest Parmesan is 18 months old so should be ok."Parmigiano-Reggiano is made from unpasteurized cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (which is made by keeping milk in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats (copper heats and cools quickly because it is an excellent conductor of heat)."
https://en.m.wikipedia.org/wiki/Parmigiano-Reggiano
You can add tuberculosis (TB) to that as well, plus other bits and pieces that came off the milkers hands if he / she had not washed them after using the toilet before milking cows.I think, one risk of drinking unpasteurised milk, is picking up brucellosis, but that the very small risk, is lessened once properly and promptly cooled.
How does the parcel post work? I was considering posting some cheese to my other employer but didn’t think cheese and post went well together, if you see what I mean.I know of a couple of places here in Norfolk that sell and indeed parcel post both RAW milk (as it is usually termed) and one them also makes a Brie Style cheese from this product. I love the stuff as its like what we used to get as well as being un-pasteurised the cream is also not Homogenised so settles nicely into layer in the bottle like it always did! Anyone wanting details of these suppliers drop me a PM and I will send you the links; not sure how the rules are here about "advertising" openly.
I believe Yodel will deliver Swiss cheese.How does the parcel post work? I was considering posting some cheese to my other employer but didn’t think cheese and post went well together, if you see what I mean.
Yes, you are right, it is delicious.I get unpasteurised milk from a local farm’s Milkbot. It’s delicious and I usually make kefir from it. The notices about organisms have to be posted at point of sale by law in the UK and the milk is basically sold ‘at the farm gate’ so you can see how the farm is operating and make your decision. The milk is also regularly tested - also on spec by the FSA. There is an online register of suppliers in England, and they seem to be gradually becoming more numerous - in the East Midlands anyway.
Unfortunately Yodel aren’t so great for the offshore islands.I believe Yodel will deliver Swiss cheese.
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?