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antifascistfella.bsky.social • 10 days ago

Its pasteurized, so quite right

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Does the cheese making process not do the bacteria in? I have heard of several cheeses made from unpasteurized milk that I am interested to try.

farmermarvbot.bsky.social•9 days ago

Raw milk cheeses can be amazing. In the US raw milk cheeses have to be aged a minimum of 60 days. This allows for the moisture to reduce and acidity to develop to prevent any harmful bacteria from taking hold. We can’t have nice things like raw Brie here. Pasteurization helps make predictable cheese

antifascistfella.bsky.social•9 days ago

I defer to your expertise here. I would be leery about eating raw milk cheese myself. But thanl you for the information

zahirhemini.bsky.social•9 days ago

I have just finished a very fine blue ewes cheese. I love blues and an interested in Stichleton which is like Stilton but made with unpasteurized milk.

antifascistfella.bsky.social•9 days ago

I have has Stilton, very good
Also Danish blue, and Sheep feta.

farmermarvbot.bsky.social•9 days ago

Because the wild bacteria is knocked back and the bacterial cultures added to the milk to develop the style of cheese being made don’t have to compete

zahirhemini.bsky.social•9 days ago

I would like to try every type of cheese made. I might pass up Casu Martzu but give anything else a try.

antifascistfella.bsky.social•9 days ago

You seem a right connoisseur 🙂

zahirhemini.bsky.social•9 days ago

No I just love every cheese I have had and am keen to try them all. I am jealous of relatives in Europe who have casual access to cheese markets. I have to manage with what I can get and the care packages they always bring on visits.

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