Learn To Make Cheese

We liked this article, not only because it described one man’s journey from home cheese experimenter to professional cheesemaker.  It also brought up an interesting point about raw milk cheese.  For several years, Kurt Timmermeister sold raw milk from his Jersey cows. But he had this to say about raw milk cheese after going pro:  “Raw-milk cheese is so not worth losing my farm over.”  Given USDA regulations requiring pasteurized milk in cheesemaking, this seems like a very sensible option for a cheese business.  So many people discuss the amazing taste and relative safety of raw milk cheeses, but fail to acknowledge this risk.  For a small cheesemaking business, getting in trouble over raw milk could sink someone’s livelihood.  So Timmermeister plays it safe.  We’re sure their fussy Camembert-style cheese made with pasteurized milk is just lovely.

If you’re in the Seattle area, look for Septieme cheeses (and one called Dinah) made by Timmermeister available in restaurants and stores.

The Birth of a New Stinky Cheese: Kurtwood’s Dinah – Seattle Restaurants and Dining – Voracious.

Jamie Forrest of Curdnerds fame wrote this interesting article on raw milk and raw milk cheese, pasteurization, safety and taste.  As you wade into the discussion, the debate isn’t as simple as it seems.  Raw milk does not post the same health risks as raw milk cheese.  Raw milk cheese usually tastes better than cheese made with pasteurized milk, but there are still some delicious pasteurized milk cheeses out there.   Also, just because the milk is pasteurized, doesn’t mean it’s safe.

The debate continues.  Forrest makes some interesting points about how pasteurization is definitely not the simple answer to making cheese safe.

“There is a theory that pasteurization can in some ways actually be more problematic than using raw milk. Pasteurization kills off any beneficial bacteria that are naturally present in raw milk. These beneficial bacteria could be an important defense against pathogenic growth, especially in a medium such as milk whose high water-content, relatively low acidity and high sugar levels make for a bacteria-friendly environment.”

Serious Cheese: On Raw-Milk Cheese | Serious Eats.