How do I recognize a raw milk cheese?

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How do I recognize a raw milk cheese?

Unfortunately, there is no set list in which cheese made from raw milk is included, because often, just like with Italian pasta filata cheese, a type of cheese can either be made from pasteurized or raw milk. According to the EU regulation, however, all cheeses made from raw milk must be clearly labeled. A note can then be found on the packaging of the cheese: “from raw milk” or “unpasteurized” or “made from unpasteurized milk”. Italian cheese, the country of origin of burrata, has the following information: “latte crudo” or “fabbricato con latte crudo”. If there is no such note on the packaging, it can be assumed that the cheese is made from pasteurized milk, which pregnant women are allowed to eat without hesitation.

Here the starting product, the milk of cows or water buffaloes, is briefly heated to 55 – 65 ° C in order to remove microorganisms such as bacteria or mold. Lab is added to the milk, cheese curd is formed. This is scalded with hot water at 80 ° C, then kneaded and shaped. Overall, the production of burrata pregnant does not take longer than 3 days. Only a few strains of bacteria survive in this manufacturing process. The food is therefore not sterile (completely germ-free) and can only be kept for a certain time. It is imperative to keep the temperature below 7 ° C in order to keep the risk of germ growth low.

Burrata  from raw milk

Raw milk cheese is made from untreated milk, the temperature of which does not exceed 40 ° C. This does not kill the bacterial cultures – this is precisely why the typical, distinctive taste is due. A “specialty product” is created. Nowadays unpasteurized burrata can only be found occasionally in cheese counters, specialty shops (also online delivery) and regionally in typical production areas.