Raw milk and raw milk cheeses

The debate and discussion continues for raw milk and raw milk products. The legislation on this is mainly against the sale and distribution of any non-pasteurized dairy products. 

With this said, some of the world most exquisite cheeses are made from raw milk, aged to bring out the unique flavor levels and lovely nuances that can be nutty, pepper, citrusy, fruity and or earthy. I believe that is worth preserving. 

The implementation of heating milk to a set temperature came in response to modernization of the dairy industry. The mechanized milking and housing of dairy cows became under scrutiny with increasing sanitation issues. The care of the animals and products were not paramont, making profitability the higher priority. The onset of pasteurization also removed some of the microbial elements that may not be as noticeable in milk, but quite evident in aged cheeses. These elements add great flavor profile to cheese optioned from non-confined, pasture raised dairy animals. This is especially true for browsers such as dairy goats, that may eat berries, nuts, leaves, seeds and any variety of vegetation on a given afternoon. 

Yes, I do believe this is worth preserving!