Pasteurisation is a process that is used to heat up milk to kill some of the bacteria that occur naturally in raw milk, including the likes of Salmonella, Listeria and E.coli.
Pasteurised milk is hence safer to consume than raw milk. With cheese however, it is a completely different story. The pasteurisation process will destroy some of the naturally occurring bacteria which play a big role in the maturation process.
Mature raw cheeses have a high salt content and acidic pH which gradually subdue most of the innate bacteria in raw milk. This slow process still allows the cheese to develop an incredible depth and complexity of flavour.
Furthermore, strict farming practices ensure healthy milking animals and significantly reduce the presence of pathogens in their milk.
Until recently, local Australian producers were only allowed to make Swiss Alpine-style hard cheeses (cooked to at least 48°C with moisture content of less than 36% after a minimum of 6 months of maturation) with raw milk. One spectacular example of this is the Raw Milk C2 from @brunyislandcheese
The reworking of the restrictions in 2015 have allowed masterful cheesemakers like Kris Lloyd from @woodsidecheese to develop a soft raw goat's milk cheese called The Kid. Every step of the cheesemaking process is closely monitored to ensure that the cheese is safe to consume.
This is an exciting time for Australian cheesemakers and lovers of artisanal Australian cheeses.
Petit Reblochon de Savoie made from Raw Cow's Milk by Fromager Bouchet
Artesano made from Raw Ewe's Milk by El Valle de Almodóvar.
Caprice des Dieux by Fromager Bongrain
#pinterestparty day at my moms house 😍 today I tried out my idea for #cheeseburger#nachos and they were a hit! We also made this blooming #Brie bread that Delish posted a little bit ago and were pretty disappointed. It tastes good but it did not execute like the video! Stay tuned for more detail on my blog soon!