Why are raw milk cheeses better from a nutritional point of view?
• Because the quality of the milk is so much better. The cows are fed just like in former times. For some types of cheeses, farmers use more robust cow breeds that are better able to adapt to the mountain climate. The milk’s bacteriological and physiochemical quality is therefore superior; however, the amount of milk that can be produced is much smaller. • Because the quality control is so much more intensive. The quality control for raw milk cheese is stricter and conducted more frequently. The milk that will be used is analysed daily prior to the making of the cheese. The farms that produce the milk are also inspected more frequently. • Because the milk is collected more often. Milk for raw milk cheese is collected from the farmers fresh every single day. There are even some regions where the farmer delivers the milk to the cheese dairy in the morning and in the evening. The milk for making pasteurised cheese is collected only every 2 or 3 days. • Because the work at the cheese dairy
