What is the difference between raw and pasteurized cheeses?
•      Raw milk just means that the original milk used for the cheese was unpasteurized. Pasteurization is when milk is heated (either to 144 degrees for 30 minutes, or 160 degrees for 15 minuts) in order to kill germs. Raw milk cheeses often have a stronger, fuller taste than paseurized ones. The Food and Drug Aministration (FDA) recommends that immunocompromised people (pregnant women, people with AIDS, etc.) not eat raw milk cheeses, especially the softer ones, which could harbor more harmful bacteria. In the US, raw milk cheeses can’t be sold unless they’re over 60 days old, which makes the soft ones pretty scarce. Most cheeses undergo heating during the cheesemaking process, so a cheese made with raw milk probably won’t be “raw” by a raw foodist’s definition. • What’s rBGH? •      Some dairies use Recombinant Bovine Growth Hormone (rBGH)to make their cows produce more milk.
