Raw milk cheeses

Raw milk cheeses

Is it safe to eat unpasteurised cheese, a source of probiotics?

Whether or not to use unpasteurised milk to make cheese is a big debate in the cheese-making world and among cheese consumers.

Some claim that raw milk gives cheese a better taste and others claim that cheese made with pasteurised milk can be just as delicious and satisfying.

Let's see if unpasteurised cheese is beneficial or not? More to the point, risky or harmless?

The origins of raw cheese

Throughout history, raw milk has been the main ingredient in great cheeses because of its unique flavour.

However, cheesemakers later discovered that when milk is cooked or pasteurised, many natural flavour-imparting enzymes, including good bacteria, are destroyed or denatured by the heat, and the cheese loses the important base that gives it its flavour.

This is why unpasteurised cheeses were created.

Subsequently, regulations came into force prohibiting the sale of cheese made from unpasteurised milk.

Unless the cheese is matured for at least 60 days.

The 60-day ban is designed to protect consumers from potentially dangerous pathogens.

This means that unpasteurised cheese is not a problem.

Are unpasteurised cheeses probiotic?

Probiotics are the beneficial bacteria that we all have and need for the proper functioning of our gut and in particular our digestive system.

Unpasteurised cheeses have a greater diversity of bacteria, yeasts and moulds that are considered natural probiotics.

These probiotics contribute to the health of the intestinal biome.

Nutritional benefits of unpasteurised cheese

100g of unpasteurised cheese contains the following nutrients:

  • Nutritional value: 402 calories
  • Protein: 25g
  • Carbohydrates: 1.3g
  • Fibre: 0.7mg
  • Sodium: 621mg
  • Potassium: 98mg
  • Vitamin D: 24 IU
  • Vitamin A: 1002 IU
  • Vitamin B: 12 0.8 μg
  • Magnesium: 28mg
  • Iron: 0.7mg

Unpasteurised cheese carries the right kind of bacteria

Healthy, unpasteurised milk is very good for you.

It adds good bacteria to the gut and brings its own package of digestive enzymes.

Unpasteurised cheese is full of enzymes that help digest fats and proteins.

If the food you eat contains an abundance of bacteria and enzymes, your digestive system will not be overwhelmed.

Unpasteurised cheese reduces risk of allergies

One study showed that eating unpasteurised cheese can significantly reduce the symptoms of allergic reactions such as asthma, hay fever and eczema.

Another study suggests that children who drink unpasteurised milk have a reduced risk of asthma and hay fever.

Please note that unpasteurised cheese is not recommended for children under 5 years of age.

Unpasteurised cheese helps fight infection

Unpasteurised milk and cheese also contain healthy bacteria that colonise the digestive tract and compete with unwanted pathogens for nutrients.

This prevents the growth of pathogens and reduces the risk of certain infections.

How can you eat unpasteurised cheese?

Unpasteurised cheese is an excellent vehicle for probiotics.

Its low acidity and high fat content preserve and nourish the microorganisms as they pass through the digestive system.

Cheeses containing probiotics are aged or made from unpasteurised raw milk.

However, unpasteurised cheese should be consumed in moderation as there may be side effects if you overdo it.

Limiting consumption

A serving of cheese is 1-1/2 to 2 ounces (40 grams), depending on the type of cheese.

It is very important for your health to know how to balance the consumption of unpasteurised cheese so that it does not become a health hazard.

Store cheese at room temperature

Any cheesemaker will tell you that cheese should be eaten at room temperature, not cold.

This is when the cheese is at its best.

You can use this culinary nugget to your advantage.

If you let the cheese get to room temperature before eating it, it will become stronger and you won't need to eat as much.

Choose naturally low-fat cheese

Some types of unpasteurised cheese are naturally lower in fat.

Examples include Swiss cheese, mozzarella, parmesan, feta and goat's cheese, although there are many others.

Contraindications

  • Pregnant women
  • People with weakened immune systems
  • People over 65 and young children