“Some consumers consider raw milk cheese more nutritious because pasteurization hasn’t killed living beneficial organisms in the milk. But not pasteurizing milk can also allow harmful bacteria to live.
Raw milk cheese — which is made from unpasteurized milk — has gathered a small but fervent following for its taste, nutritional benefits and freshness. But there’s a growing concern over its safety.
“I feel like it was part of the pasteurization process that makes [dairy] unavailable to me and so the raw cheese I could eat,” said Sunyata Markey, 38, on a recent shopping trip at Clover’s Natural Market in Columbia, Mo. She has been a fan of raw milk cheese most of her life because her blood type makes it difficult for her to digest meat and dairy products.”
Listen to the radio story via Safety Concerns Threaten Growing Market For Raw Milk Cheese | KUNC.