There is some reluctance towards unpasteurized cheeses because they are made from raw milk. But perhaps we need to look more closely at the benefits they bring us or the processes that follow when they are made. Are you ready?
The consumption of raw milk generates a great deal of debate, but it is not the same to take it directly as to consume a product that has been made with it. Raw milk contains vitamins A, B, C, D, E and K. The minerals found in it are quickly absorbed by our bodies and it also has high amounts of omega 3+ fats and phosphatase.
Unpasteurized cheeses made from this type of milk do not mean that they are not safe, as there are many controls that have to be passed in order to guarantee basic safety conditions.
Among all these controls are the hygienic conditions of milking, as well as the collection of the milk, not to mention the manufacturing and maturing process. So much so that for unpasteurised cheese to be considered safe it must have been matured for more than 60 days.
For this reason you will always see that soft cheeses are made with pasteurized milk, as their maturing process is less than that established by the scientific community.
On the other hand, the choice of the type of milk directly affects the taste. Many master cheesemakers opt for non-pasteurized cheeses, as they are made with raw milk and therefore offer much more intense aromas, flavors and textures.
The bacterial flora that we find in raw milk is different from one region to another. Therefore, the taste of unpasteurized cheeses can make us travel to different places depending on where the milk comes from.
Although in Spain most cheeses are made from pasteurized milk, there is an increase in cheese makers who are choosing to innovate and introduce unpasteurized cheeses into their range.