Cheese is one of the favorite foods in France. With a baguette, during a picnic in front of the Eiffel Tower or even as an aperitif, it is a French tradition and even a national symbol.
But what is the difference between raw milk cheese and pasteurized cheese ?
Raw milk
What is called raw milk is the milk that has just come out of the cow’s udder. Still fresh, it has not undergone any preservation treatment so all the bacterial flora is intact. It is the raw material used to make artisanal or farm cheeses.
The milk is used quickly after milking (48 hours maximum) to avoid any contamination. Cheeses made from unpasteurized milk generally have more character and are more suitable for ageing. This method requires dairy production close to where the cheeses are made (usually on the farm).
Pasteurized milk
Pasteurization is a food preservation process invented by Louis Pasteur (yes the French invented pasteurization but kept their raw milk cheeses. What do you want? We like to be contradictory).
Pasteurized milk is milk that has been heated to 63°C for 30 minutes or 72°C for 15 seconds. The purpose of pasteurization is to kill the bad germs in the milk…but it also kills the good germs. Pasteurized milk is used in the manufacture of industrial cheeses, because it keeps better and makes it possible to obtain uniform cheeses.
Raw milk cheeses
Raw milk cheeses were made with raw milk. They are rich in natural lactic ferments and their tastes are typical. They contain a wide variety of microbes that give them their subtle aroma like Brie, Camembert, Comté or Roquefort. They also have variations in taste and intensity.
In addition, they are beneficial for the intestinal flora.
Most AOC/AOP cheeses are made from raw milk.
Even though raw milk cheeses have an expiry date, they can be matured much longer. This is the job of the cheese maker.
Pasteurized milk cheeses
Pasteurized milk cheeses have a more uniform flavor. They present fewer health risks, especially for pregnant women (listeriosis, for example). Be careful, even with pasteurized milk, soft cheeses with a bloomy rind remain prohibited for pregnant women.
Artificial lactic ferments give a more uniform and less atypical taste.
Cheeses made from pasteurized milk contain fewer vitamins than cheeses made from raw milk.
Industrial cheeses will all have an identical visual appearance.
In the cheese monger, you can find a few interesting pasteurized milk cheeses: brillat with truffle, goat and sheep tomme cheese.
Which french cheese to choose ?
If you want to discover new tastes, it is better to try raw milk cheeses and PDO (Protected Designation of Origin) cheeses.
Join me for a cheese tasting in Paris !
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