"Raw Milk Aged Cheeses Are Relatively Safe"

Raw Milk Aged Cheeses Are Relatively Safe, According to Study

May 25, 2012 By Linda Larsen Leave a Comment

According to a study published in Food Microbiology, raw milk aged cheeses are relatively safe. The cheeses must be aged at least 60 days, at temperatures not less than 35 degrees F. The aging process produces low pH, low water activity, and high salt content that renders the cheese inhospitable to bacteria, yeast, and molds.

The regulations regarding raw milk aged cheeses were enacted in 1950, ”long before contemporary pathogens such as Listeria monocytogenes, E. coli 0157:H7, and Campylobacter had been recognized,” according to the study. Those bacteria can tolerate inhospitable environments such as low pH and low water activity.

In the last 20 years, “many small and several large foodborne outbreaks linked to consumption of cheese made from unpasteurized milk have occurred, both in Europe and in the U.S.” according to the study.

So the FDA is reviewing the raw milk aged cheese regulations and may extend the 60-day aging period or may rescind the regulation altogether. In 1950, the regulation was based on observation that raw milk aged cheese was not associated with many foodborne illness outbreaks. There were few, if any, studies at that time confirming that assumption.

The study sampled 41 raw milk cheeses from farmers markets, retail specialty shops, and on-line sources in twelve different states. The sampled cheeses included Cheddar, blue, Gouda, Gruyere, Romano, and Monterey Jack.

The researchers analyzed the cheeses for Listeria monocytogenes,Salmonella, E. coli 0157:H7, Staphylococcus aureus, and Campylobacter. They also tested for coliform, yeast/mold, and aerobic plate counts.

None of the enteric pathogens were detected in any of the samples. But five samples contained coliform bacteria, which are used as a marker for the presence of fecal material. And three cheeses contained S. aureus, although the strains of that bacteria found do not produce enterotoxins.

However, some studies have found that when milk was intentionally inoculated with pathogenic bacteria, some of those bacteria do survive the aging process.

The study’s authors conclude that “the 60-day aging rule for unpasteurized milk cheeses appears adequate for producing microbiologically safe products.” But they also state that “risk assessment models suggest that efforts aimed at improving hygiene and on-farm milk practices can be even more effective at reducing risks of foodborne disease.”

And if you or a member of your family is in a high risk group (very young, elderly, pregnant, with a chronic disease or suppressed immune system), you may want to avoid raw milk cheeses, aged or fresh,  altogether.

Source:

http://foodpoisoningbulletin.com/2012/raw-milk-aged-cheeses-are-relatively-safe-according-to-study/

Visit to Cheese Farm "De Huppe"

Cheese farm De Huppe

Thursday 6^th of March we visited a cheese farm named ‘De Huppe’ in Zwolle, Overijssel, in the Netherlands.

‘De Huppe’ is not only a cheese farm because is also a farm for children and adults with physical and mental handicap.

One of the important people in the cheese farm is ‘Ronny’. Ronny gave us a guided tour through the cheese farm.

They produce 100-150 kg of raw milk cheese every day and the demand of raw milk cheese is rising. They export their cheese to different kinds of restaurants, for example:  Librije & Librije zusje. Those restaurants have in total 5 Michelin stars.  That means they are one of the best restaurants in the Netherlands. The cheese farm exports also to different kinds of retailers for example: ‘De Smaakspecialist’. Cheese farm ‘De Huppe’ works also together with an ice cream farm in Hattem.

Next to the kitchen where they make the cheese they have little shops where customers can buy raw milk cheese on their own. There are approximately 100-120 visitors every week.

The demand of raw milk cheese is rising so well that they are forced to expand the cheese farm to succeed the demand.  They are not exporting to foreign countries. 

Collage of our visit to the farm:

Background information about Canada

The name ‘Canada’ comes from the aboriginal word ‘kanata’ meaning land village or settlement. 

Canada is located in Northern North America. It borders the North Atlantic Ocean on the east coast, the North Pacific Ocean on the west coast and the Arctic Ocean on the North coast. 

The total area of Canada is 9,984,670 square kilometres. This makes Canada the second largest country in the world by area. Canada is made up of ten provinces and three territories. The provinces are Alberta, British Colombia, Manitoba, New Brunswick, Newfoundland and Labrador, Nova Scotia, Ontario, Prince Edward Island, Quebec and Saskatchewan. The three territories are Yukon, Nunavut and the Northwest Territories. The Capital of Canada is Ottawa and is located in the province of Ontario. It is the fourth biggest city in Canada and is located quite far away from the main cities of Canada such as Montreal and Quebec City. The province of Ontario has the largest population in Canada with almost 13 million inhabitants. It is also the 2^nd largest province by area with the province of Quebec being the biggest.   

The official language in Canada is English but in Quebec and New Brunswick they also speak French. Canada became a self- governing dominion in 1867 while retaining ties to the British Crown. 

The present day Prime Minister of Canada is Stephen Harper who is head of the Conservative Party. He is the 22^nd Prime Minister of Canada. Canada celebrates the same holidays as other countries around the world such as Christmas Day, New Year’s Day and Good Friday. They also have their own holidays such as Canada Day (celebrated on July 1^st every year in celebration of Canada’s dominion status in 1867), Victoria Day (celebrated either on or prior to May 24^th, it marks the birthday of Queen Victoria and the present Canadian monarch) and Remembrance Day (celebrated on November 11^th every year to commemorate the war soldiers of Canada that have died.).

                                                                      Canadian flag:

Canadian shield:

Sources:

www.cia.com  

"Quebec to allow raw-milk cheeses"

INGRID PERITZ

MONTREAL— Globe and Mail Update

Published Thursday, Jul. 31, 2008 7:12PM EDT

Last updated Tuesday, Mar. 31, 2009 8:23PM EDT

Quebec has taken a new step toward culinary uniqueness: It will allow its cheese makers to produce the kind of stinky, oozing, unpasteurized bries and camemberts that are illegal in the rest of North America.

The government has modified regulations to allow the production and sale of raw-milk cheeses that have been aged for less than 60 days.

Elsewhere, such young cheeses are verboten due to health concerns. But producers in Quebec, which leads the country in raw-milk cheese consumption, have been lobbying the province for years to change the rules.

They believe such raw-milk cheese is not only healthy, but pasteurization destroys microbes that give their product a deep, palette-pleasing flavour.

“We are very pleased by what is being put on the table. It will bring about a new wave of soft cheeses and raise them to a completely new gustatory level,” said Nancy Portelance, who represents 17 artisan cheese makers in the province.

Cheese lovers maintain that certain soft cheeses like camembert reach their peak ripening point at 21 to 30 days. “At that point, the cheese is creamy, a lot more flavourful and more complex at the level of aroma,” said Ian Picard, master cheese ripener at La Fromagerie Hamel in Montreal.

Cheese ripening has proven a sticky matter between Quebec and the federal government, and an Ottawa attempt in 1996 to ban the sale of raw-milk cheese raised a political stink in the province. Gastronomes pointed out that Europeans have been consuming such products with no ill effects.

Quebec's new initiative appears to place it at odds with those in English Canada, where raw-milk products remain controversial. Quebec Agriculture Minister Laurent Lessard hailed his new regulations as “a veritable revolution” and a North American first. Yet Jean Dalati, a microbiologist at the Quebec agriculture department, says he discussed the changes with counterparts from the rest of Canada and those from the West balked.

“It's as though it's taboo,” Mr. Dalati said on Thursday. “I find it bizarre, because this is common in Europe. But when you talk about it [in Canada], they're afraid.”

(Mr. Dalati said Health Canada was open to Quebec's initiative when he raised it this year. The federal agency said Thursday it would not comment.)

The province's change is accompanied by strict new rules to ensure the safety of the raw-milk cheeses, including monthly quality checks of producers' milk and veterinary inspections of cattle herds.

Until now, regulations required cheese makers using raw milk to ripen the product at least 60 days on evidence it eliminated harmful bacteria in the milk.

Mansel Griffiths, a dairy microbiologist at the University of Guelph, says the 60-day limit has become arbitrary, since it is no longer a guarantee of destroying pathogens. Still, he believes raw-milk cheese continues to pose health-safety issues over potential pathogens.

With the cheese-making overhaul, the province is gaining one distinctive gastronomic trait as it loses another: Beginning this week, Quebec is also ending its ban on yellow margarine.

Source:

http://www.theglobeandmail.com/news/national/article700358.ece 

“Raw milk cheese”

In Canada, government officials in Quebec have just legalised the sale of raw milk cheeses aged fewer than 60 days. February 8, 2012

Raw milk cheeses like Roquefort, English Cheddar, Parmigiano-Reggiano, and Comté are considered to be the paragons of the cheese world. The pinnacles of cheese making art. The ultimate selections on the perfect cheese board.

So how did they end up in the middle of a health debate?

Raw milk cheeses are made with milk that has not been pasteurised. And according to some medical professionals, that makes eating them a risky gastronomical endeavour.

Raw Milk Cheese Warnings

A number of food safety agencies around the world have warned consumers about the perils of eating raw milk cheese. They claim unpasteurised milk cheese carries a higher risk for bacterial infection than the pasteurised variety.

How so? When milk is pasteurised, it is heated and held at a high temperature for a set amount of time. This kills harmful bacteria in the milk, including E. coli, salmonella, listeria, campylobacter, and more.

Because raw milk cheese is not treated with this process, it is more likely to harbour harmful bacteria. If the raw milk is somehow contaminated with bacteria during the milking or cheese process, that bacteria will be present in the finished cheese.

In Australia, there is a wide ban on raw milk cheese. However, recent exceptions have been made for French Roquefort as well as Gruyère, Emmental, and Sbrinz from Switzerland.

In the United States, raw milk cheese is allowed, but it must be aged a minimum of 60 days. (The thought here is that after 60 days, the acids and salts developed in the cheese will prevent salmonella, listeria, and E. coli from growing.)

Any cheese aged fewer than 60 days must be made from pasteurised milk to be sold in the U.S. That’s why you’ll find many pasteurised versions of traditional raw milk cheeses like Brie, Reblochon, and Chevre, over there.

If you're in the UK and you’re a concerned cheese-loving consumer, just make a practice of reading labels. In the UK, consider yourself lucky to have the option of buying cheeses made with unpasteurised milk as there are no regulations apart from the stipulation that the package carries a clear warning label.

Raw Milk Cheese Flavour and Quality

True cheese connoisseurs find the government bans and regulations on raw milk cheese not only unfair, but also unfortunate. Any French cheese lover knows a classic, raw milk Camembert reaches peak creaminess, flavour, and aroma at 21 to 30 days – not 60! But does ageing or pasteurisation of raw milk really affect cheese quality?
Proponents of raw milk cheese say: “yes.” They argue pasteurisation may intend to kill harmful bacteria in the milk, but it also destroys desirable enzymes – the ones that create the unique flavours, textures and aromas of traditional cheese.
Researchers at France’s Institut National de la Recherche Agronomique would have to agree. In a study, they made the same cheeses with both raw and pasteurised milk, and found the flavours of the raw milk cheese to be richer and more complex.
Their conclusion? Pasteurising raw milk actually alters the chemistry and biology of cheese ripening, thereby affecting the texture and flavour of the final cheese product.

The Raw Milk Cheese Movement

Anyone who’s had the pleasure of tasting authentic raw milk Epoisses or Manchego knows the flavours are unparalleled. Pasteurised or aged versions of these traditional cheeses may taste good, but a bit “cooked” or even bland in comparison.
Those who favour raw milk cheeses say that’s because raw milk cheeses are made as nature intended. They compare unpasteurised cheeses to fine wine, in that they capture the flavour and essence of the region where they are produced; the terroir.
And of course, traditional cheeses were made with raw milk for thousands of years before the pasteurisation process was created. Perhaps that’s why groups like Slow Food, Cheese of Choice Coalition, and the Raw Milk Cheesemakers’ Association are working to defend the right for raw milk cheeses to be crafted and enjoyed for years to come.

Is Raw Milk Cheese Safe?

Many say the health concerns over unpasteurised cheese are overblown. Gastronomes point out that Europeans have been consuming raw milk cheeses without monstrous ill effects. And around the world, scientists have conducted studies to demonstrate the safety of raw milk cheese.
In fact, the Australian government has recently published a report indicating cheese producers are capable of making raw milk cheeses equivalent in safety to those that are pasteurised. In Canada, government officials in Quebec have just legalised the sale of raw milk cheeses aged fewer than 60 days.
The truth is, every food product must be handled properly to be safe. Even pasteurised milk can become contaminated; it’s not sterile. In fact, in Europe, most cheese-related food poisoning incidents have been traced back to pasteurised milk cheeses.
Whatever decision you come to make about raw milk cheese, it’s likely the debate about health risks and traditional quality will continue to rage on. However, there is general consensus about one thing: Raw milk cheese should not be eaten by those who are pregnant, immune-deficient, elderly, or under the age of two. If that applies to you, please consult your GP before biting into that chunk of Feta.

Source:

http://www.ilovecheese.co.uk/raw-milk-cheese.html

"Cheese made with unpasteurized milk is legal and delicious"

Published On Wed Feb 04 2009 

Gurth Pretty sells cheese at Toronto farmers' markets – raw milk cheese. Some customers are taken aback.

"People would say, `But isn't that illegal or unsafe to eat?'" Pretty recalls.

"There is a lot of misunderstanding by consumers," he adds, "and even by the local health board."

When he first informed the city he planned to sell raw milk cheese, the official on the phone said, "Hey, that's not legal." Pretty said, "Take another look." There was a pause and the flipping of pages.

The man probably just heard the words "raw milk." That phrase has been high on the public's radar since the arrest of farmer Michael Schmidt, now on trial for distributing raw milk. The trial is expected to end tomorrow.

Pretty says the trial has created confusion. "The mission is to inform the consumer that raw milk cheese is legal to make."

As part of that mission, Pretty is hosting a Cheesy Soirée Feb. 18 from 6 to 9 p.m. at the Bata Shoe Museum. He's bringing 17 raw milk cheeses to the party. They are made from sheep, goat or cow's milk. Most are from Ontario, "which will be a surprise for a lot of participants," he says. Six are from Quebec and one is from New Brunswick.

Attendees will be able to taste (and buy) the raw milk cheeses. Experts debating the risks and benefits are also on the menu. Tickets are $40 and include a glass of beer or wine. (Go to cheeseofcanada.ca or call             416-346-4236      .)

A local chef and author with a Facebook page for cheese-lovers, Pretty brands himself as Canada's Cheese Guru. This week, he hauled a cooler with nine raw milk cheeses to the Star's test kitchen. The outstanding selection included sheep's milk feta from Best Baa Farm in Conn, Ont.; a pecorino-like cheese with its rind washed by elderberry juice, from a sheep farmer in the Ottawa area; and the divine Cru de Champlain, an organic cow's milk cheese from Quebec with a chewy rind that's almost as good as the creamy centre.

"From the cheese lover's perspective, it's the bacteria that gives the cheese (and its milk) the flavour," Pretty says. "And the milk is in its most pure form."

Raw milk cheese has good and potentially bad bacteria. It is legal to produce and sell as long as it has been aged for 60 days. Health Canada notes that it is considered safe because the cheese manufacturing process helps eliminate many pathogens found in raw milk. However, pregnant women are still warned to avoid soft and semi-soft cheeses made from unpasteurized milk. Runny cheeses such as brie pose a higher risk than hard, dry, salty cheeses such as parmesan.

Back in 1996, the federal government tried to ban raw milk cheese. It decided that all cheese should be made from pasteurized milk, or heat-treated to at least 63C for 15 seconds, and stored for 60 days or more at 2C. The measures were meant to kill organisms such as salmonella, listeria and E. coli. The ban would have extended to many beloved imported cheeses, including Parmigiano-Reggiano.

An outcry from cheesed-off consumers and producers, particularly from Quebec, forced the government to abandon the legislation. Protests included a raw milk cheese tasting on Parliament Hill.

Raw milk cheeses are not widely produced in Canada. Pretty says that of the 1,700 cheeses listed in his book, The Definitive Guide to Canadian Artisanal and Fine Cheese, only 107 are raw milk cheeses.

Making cheese from pasteurized milk is easier. The milk has a longer shelf life and the flavour is consistent, which suits the corporation mindset. Pretty calls it "semi- industrial and industrial cheese." The taste of artisanal cheeses varies by season, by animal and, of course, by the milk used.

"There are more challenges for the cheesemaker to make a cheese with raw milk," Pretty says. Along with the "bacterial issues," he cites access to milk and distribution as challenges.

For cow's milk, there's a quota set aside for cheese production. He says sheep's milk is richer, with higher protein, so it takes five litres to make one kilogram of cheese. It takes more than twice that when working with goat or cow's milk, he adds. The catch: a sheep will produce a litre of milk a day. Compare that to a Holstein that produces 40 litres a day, Pretty says.

Consumers can find raw milk cheeses at North St. Lawrence Market, farmers' markets and specialty cheese shops, but they are not always clearly labelled.

Pretty is selling raw milk cheeses at two farmers' markets this winter: Green Barn on Wychwood Ave. on Saturdays from 9 a.m. to noon, and University College at U of T on Thursdays from 11 a.m. to 2 p.m.

Raw milk cheese is "a bit more expensive," he says. Expect to pay $7 to $8 for a 100-gram wedge.

Source:

http://www.thestar.com/article/581812--cheese-made-with-unpasteurized-milk-is-legal-and-delicious

Another good reason to say 'Cheese'

Bowing to years of plaintive requests from both cheese producers and sophisticated foodies, the Quebec government has finally introduced new rules that will permit the sale of raw-milk cheese, even if it has not first been aged for 60 days. It's about time.

BY THE GAZETTE (MONTREAL) AUGUST 2, 2008

Specialty and artisanal cheeses have increased in numbers in recent years, not only here but also across Canada and in the U.S. But Quebec now becomes the first jurisdiction in North America to allow the sale of fresh cheeses made from raw - that is, unpasteurized - milk.

Cheese-lovers say the taste of raw-milk cheese is unmistakable, a sensory pleasure that cannot be matched by cheese made with pasteurized milk, or even with "lait thermisé"- a process in which milk is heated, not to the full pasteurization temperature but part way to that level.

Critics of the new rules argue that the special taste of raw cheese can come with a high price - a heightened health risk so great that raw-milk cheese is potentially life-threatening.

And yet many of the world's favourite cheeses have been produced for hundreds of years with raw milk. The trick is to manage the risks carefully, and make sure potential consumers understand the situation.

Quebec seems to have taken health concerns into account. Under the new rules, Quebec will require each cheesemaker to know his or her milk supplier personally, and to be knowledgeable about the dairy operation in question. As well, milk suppliers for this specialty segment of the market will be subjected to much higher standards of cleanliness than those imposed even on France's raw-milk cheese producers.

Attention to quality is a natural selling point for niche food products, and serious enforcement of well-drafted regulations will reinforce that innate emphasis on safety. That's what the government has in mind. Quebec's raw-milk producers must keep a registry of technical information and send their cheeses every month to a lab for testing for dangerous bacteria such as E. coli or salmonella.

We trust this will mean that Quebec health inspectors will be combing through the registries with the same zeal. The province has a long history of cheerfully bringing in various public-spirited rules, regulations and legislation, and then doing nothing to ensure that these rules are adhered to.

In a world where critics deplore vast agri-business mass production, we should all welcome this government initiative which will encourage producers and consumers alike to seek out new frontiers in flavour.

Source:

http://www.canada.com/montrealgazette/news/editorial/story.html?id=0ae042c0-306f-4f20-bc18-c0fbf32b409c