12 Comments

Is Raw Milk Cheese as Dangerous as the FDA Suggests?

My answer? No.

Photo: Pascal Preti/Getty Images

Photo: Pascal Preti/Getty Images

“Cheese lovers, brace yourselves: The U.S. Food & Drug Administration may be trying to get between you and your beloved camembert. Why? Well, if that gooey, delicious mound of bliss you just slathered on a piece of warm, crusty bread happened to get its start in a batch of raw milk, your risk of listeriosis could be up to 160 times higher than if it was made from pasteurized milk.

That’s according to a risk assessment done by the FDA and their counterparts in Canada. But the draft report—open for comments until April 29—has plenty in the cheese industry worried.”

via Is Raw Milk Cheese as Dangerous as the FDA Suggests?.

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12 comments on “Is Raw Milk Cheese as Dangerous as the FDA Suggests?

  1. If you’re a cheesemaker, actually pasteurised milk can be the riskier choice. I wrote about my experience on the issue on this link. Hope you find it interesting.
    http://thecheesemakingyears.wordpress.com/2013/10/16/the-lightbulb-moment/

  2. [...] Is Raw Milk Cheese as Dangerous as the FDA Suggests? (wedgeintheround.com) [...]

  3. [...] Is Raw Milk Cheese as Dangerous as the FDA Suggests? (wedgeintheround.com) [...]

  4. My answer is also no! Hey we’ve all eaten raw milk cheese and nothing happened. I am also a believer that we need to have some frequent exposure to germs to make sure our immune systems (in normal and healthy circumstances that is) continue to function and develop properly.

  5. I came across as a paranoid loon when I was pregnant in France – no proper cheese for me and steak burnt to a crisp!

    • I bet! I do understand the concerns about newborns (for example, we are beekeepers and do advise keeping honey away from the under-one set. But this witch hunt against raw milk is frustrating.

  6. Thanks Eliza- we’ve not been able to get young raw milk cheeses for a very long time in the US. But with this, the Mimolette issue… feels like there is one nut out to stop us from eating real, flavorful, HEALTHY cheese.

  7. OMG! The Canadian raw milk laws are so backward! If anyone cracked open what is really happening with our “pasteurized” milk – the diseases it carries, the increased cases of crones disease and the pathogens in the milk that are not killed by pasteurization – our entire dairy industry would collapse. Testing for such pathogens is not allowed in Canada for that very reason; specifically tuberculosis. Our Canadian veterinarians are not allowed to test for that in our industrialized dairy cows. Why, I ask?
    Dairy cows used to live 10 to 15 years. 1500 litres of milk is what it takes a cow to raise a calf in a year. If a farmer owns a cow and milks it for his family, 2500 litres of milk is what that cow needs to produce for his calf and the family. Through breeding and husbandry, 3500 litres of milk is what that same cow needed to produce a year. Today, 20 000 litres of milk is produced by one dairy cow in a year! How is that possible? Through science and technology man learned that changing the natural diet of a cow (feeding a cow dense proteins) would produce more milk. And the consequences of this? If the life energy of one cow only supports an output of 4500 liters of milk a year and is then “pumped full of protein” to enable greater production, poisons are created within the system of the animal. The organ becomes detoxified and that activates pathogens because of the stress on the system. This milk MUST be pasteurized, as this is what industrialized dairy farmers are doing to their animals. However, small artisan dairy farmers do not do that to their animals. Cheese makers know this and buy their milk from such small artisan farmers as their cows have milk flavoured from the grasses they eat which enhances the flavour of the cheeses made. The life span of one Holstein under this kind of pressure to produce this much milk is 2.5 production years. The average life span of a “normal dairy cow” is 10 years. Some are 15 years old and still producing. The thousands of breeds of dairy cattle that once existed now number about 5. Diversity no longer exists in the industry and it is diversity that provides stability within the food chain. There are now only about 10 000 dairy farms across Canada! An entire [way of life] has been destroyed by the corporate culture. Artisan dairy farmer’s cows produce 3 500 liters of milk a year, and that is enough. The quality and health of this milk cannot compare to that of a dairy farm with 250 cows at 20 000 litres each a year. This milk should not be classified in the same manner as that of an industrialized farm. The consumer should absolutely have the right to decide if they want to drink raw milk or industrialized milk. We need to stand together to educate the public about this and fight for the freedom of the public to choose what they eat, purchase to eat, and to enable cheese makers to buy raw milk from credible artisan dairy farms that produce healthy raw milk!

  8. Raw milk cheese is fine and delicious! The Europeans have been eating it for thousands of years and they seem to be just a bit healthier than we are don’t they?

    I don’t want anyone coming between me and my camembert.

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