Cheesemongers Comment on Raw Milk Cheese Trend
Some say raw milk cheese has more flavor, others say more bacteria. Regardless of which camp you're in, retailers are noticing the public's growing desire to drop dollars on raw milk cheeses over the pasteurized milk varieties. Jenna Telesca of Supermarket News has the story:
Gone are the glory days of neon orange processed cheese. Instead, consumers are more widely welcoming artisan cheeses — cheeses that focus on taste and the individual attention of a skilled craftsperson. Raw milk cheese, a specialized segment of artisan cheese made from unpasteurized milk, has been trickling into more retailers’ dairy offerings.
Raw milk cheese devotees say raw milk cheeses have a distinct richness and complex flavor; however, after several high-profile recalls, the category has faced increased observation by the U.S. Food and Drug Administration.