Raw vs Pasturized Milk Cheeses
Shauna, Cheese Monger
I had a customer ask the other day why the Bries in France taste so different than what we have in this country. The simple answer is raw milk. A lot of the traditional soft cheeses in France are made with raw milk. Most of the soft cheeses in the states are made with pasteurized milk. So why does the raw milk cheese taste different? Bacteria. Those beautiful tasty little bits add a depth of flavor that most pasteurized cheeses do not have. Not to say that pasteurized cheese are not good. There are some very good and flavorful pasturized cheeses out there. There are also some amazing raw milk cheeses. You will not find any raw milk fresh cheeses. All cheese aged under sixty days by law have to be made with pasteurized milk here in the United States, so you will have to try a more aged cheese. So next time you are at the cheese counter, have the cheese monger sample a raw milk cheese and pasteurized cheese and see if you can tell the difference.
I would like to take the opportunity to say goodbye to all my customers at Bangerter Crossing. I am moving to our new store at Station Park in Farmington. I am excited to start a great new venture but I am going to miss all of you in Draper. It has been a fun three years and I have met some great people. All of my wine and cheese class participants, the Saturday shoppers and all the kids that I talked into trying cheese – Thanks for everything and hope to see you at Station Park.
