On April 21, we’ll provide tastings of raw milk cheeses for Raw Milk Cheese Appreciation Day, a day where raw milk cheeses get their spotlight! Plus 10% off raw milk cheeses all day!
List of a few raw milk cheeses we’ll be sampling:
- Secret de Compostelle
- Bleu des Causses
- Bleu d’Auvergne
- Tomme de Savoie
What is raw-milk cheese?
Raw-milk cheese gains meaning in contrast to pasteurization. Pasteurized cheese is defined as cheese produced with milk that has been heated to a temperature of 161° F for fifteen seconds or to 145° F for thirty minutes or more. The definition of unpasteurized cheese remains somewhat less clear and depending on the regulatory authority, can indicate cheese whose milk has not been raised over the temperature of the milk at the time of milking (roughly 104°F) prior to the setting of the curd or cheese that has been heat treated but at no more than 160° F. Thermization is a middle ground between pasteurization and no heat treatment and involves bringing milk up to 131° F for two to sixteen seconds. All cheeses that are not by definition pasteurized are considered raw for legal and regulatory purposes.