Cheese Made from Unpasteurized Milk: Why Small Batch Isn’t Always Safer
Cheese often carries an image of tradition, craftsmanship, and care, especially when it is produced in small batches. For many consumers, artisan or farmstead cheeses made from unpasteurized, or raw, milk appear to be a healthier or more authentic alternative to mass-produced products. Marketing often highlights the natural and traditional qualities of raw milk cheese, suggesting that small batch means safer or superior. However, the reality is more complicated. While unpasteurized milk cheeses can offer distinctive flavors, they also pose heightened risks for foodborne illness that should not be underestimated.
Why Pasteurization Matters
Pasteurization, developed by Louis Pasteur in the nineteenth century, involves heating milk to a specific temperature for a set amount of time to kill harmful pathogens. This process does not significantly affect the nutritional value of milk or cheese, but it dramatically improves food safety. Bacteria such as Listeria monocytogenes, Salmonella, E. coli O157:H7, and Campylobacter are common in raw milk and can easily survive in cheese if the milk is not pasteurized. These pathogens are especially dangerous for children, pregnant women, older adults, and anyone with a weakened immune system.
The Myth of Small Batch Safety
Many people believe that small batch cheese is safer because it comes from local farms that prioritize quality. The perception is that artisan producers handle their products with greater care than large industrial operations. While dedication and craftsmanship may indeed be present, pathogens do not discriminate between small and large producers. In fact, small operations may lack the resources for rigorous microbial testing, strict sanitation procedures, or consistent regulatory oversight. Without these safeguards, contamination can slip through even with the best intentions.
Documented Outbreaks Linked to Raw Milk Cheese
History has shown that raw milk cheese can be a source of serious outbreaks. In the United States, recalls of soft raw milk cheeses such as brie and queso fresco have been linked to Listeria and E. coli infections. Europe, where raw milk cheese has a longer tradition, has also experienced outbreaks tied to unpasteurized dairy. The problem often arises with soft and semi-soft cheeses, where moisture levels and longer shelf life provide an ideal environment for pathogens to grow. While aged hard cheeses are considered somewhat safer, no raw milk cheese is entirely risk free.
Flavor Versus Food Safety
Supporters of raw milk cheese often emphasize the unique taste, texture, and complexity that pasteurization can diminish. There is truth to the claim that beneficial bacteria and enzymes contribute to distinctive flavor profiles. However, the pursuit of flavor must be weighed against the very real risk of contamination. A bite of cheese with nuanced character is not worth a case of foodborne illness that could lead to hospitalization or worse.
Regulations and Consumer Protections
In the United States, the Food and Drug Administration requires that raw milk cheese be aged at least 60 days at temperatures above 35°F. This rule is based on the idea that aging reduces harmful bacteria over time. Critics argue that the 60-day rule is outdated and does not guarantee safety, particularly for pathogens like Listeria that can persist even after aging. Some countries enforce stricter rules, while others allow a broader range of raw milk cheeses under regulated conditions. Regulations attempt to balance tradition and safety, but gaps still exist.
What Consumers Should Know
Consumers should be cautious when purchasing raw milk cheese, especially from small batch producers. Labels may not always make the risks clear. People in vulnerable groups should avoid raw milk cheeses altogether and choose pasteurized options. For others, it is important to know the source, confirm that producers follow strict hygiene standards, and store cheese properly at safe refrigeration temperatures. Even when precautions are taken, the risk cannot be completely eliminated.
The Role of Education
Food safety education plays a major role in reducing risks associated with raw milk cheese. Many consumers are unaware of the pathogens that can survive in unpasteurized dairy products. Clear communication about these dangers, both from producers and public health agencies, helps people make informed choices. Education also needs to reach small batch producers, some of whom may underestimate the importance of testing and sanitation when working at a smaller scale.
Balancing Tradition and Safety
Cheese made from unpasteurized milk reflects cultural traditions and artisanal pride. Yet tradition should not overshadow public health. The romantic idea of small batch production often hides the reality that harmful pathogens can thrive in raw dairy products regardless of scale. Balancing the preservation of tradition with modern food safety practices remains a challenge, but it is a necessary one.
Final Note
Unpasteurized milk cheeses carry undeniable risks, and small batch does not necessarily mean safer. Pasteurization remains one of the most effective tools in preventing illness, and its importance should not be overlooked in the pursuit of flavor or authenticity. Consumers deserve to enjoy cheese without the hidden danger of dangerous bacteria. Awareness, regulation, and responsibility from both producers and consumers are essential to ensure that enjoyment of cheese never comes at the cost of health.
