Is your raw cheese actually raw? Or has it been greenwashed?

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July 10, 2024

I know you get frustrated with misleading labels. Me, too! Sadly, I just found out about a new one to watch out for...

Imagine that you're shopping in a cheese department. You spot some raw cheese. Hooray!

So, you buy the cheese. But then, you read the fine print on the back of the label. For example, on Organic Valley's raw cheeses, it says "Heated to 158F for 15 seconds". Ugh!!!

What's up with this? Another greenwashed label? Shouldn't raw cheese not be heated at all? Doesn't heating to 158F negate the purpose of purchasing raw?

Let's dive a little deeper.

How heating milk past 110F alters digestibility and nutrition

I mean, in terms of health, raw cheese is the best. Milk in its raw state has more nutritional value compared to pasteurized milk.

When milk isn't heated past 110F, all the natural microbiology, vitamins, and minerals stay intact. And that means max digestibility and nutrition for you. This makes logical sense, since milk straight from a cow is around 102F.

When milk is heated above 110F, it changes. Here's a chart breaking it down:

The amount of damage done is directly related to the amount of processing. The higher the pasteurization temp and time, the more the naturally healthy parts of the milk are damaged. In addition, when milk is homogenized, it breaks down nutrients and fats.

Why milk needs to be heated to make cheese

You can't make cheese without a little heat. The cultures simply wouldn't grow.

Mesophilic cultures work at temps ranging from 62–102F. The most common temp for this type of culture is around 90F. They are used to make many types of cheese, including cheddar, gouda, chèvre, muenster, and camembert.

Thermophilic cultures work at temps ranging from 104–112F. They are used to make cheeses like mozzarella, parmesan, provolone, swiss, and romano.

The legal regulations for raw cheese

Legally, as long as the milk isn't heated to the the legal pasteurization temp of 161F on "properly operated equipment", it's still considered "raw milk". And cheese made from that milk can be labeled as "raw cheese".

Here are the legal pasteurization temps and times:

145F for 30 minutes
161F for 15 seconds
191F for 1 second
204F for 0.05 second
212F for 0.01 second

So, if Organic Valley heats the milk to 158F for 15 seconds (just under the legal 161F for 15 seconds), they can label it as "raw cheese".

Or, if a cheesemaker heats the milk to to any temp or time, but they don't use "properly operated equipment" that's certified and records temps and times, guess what? Yup, it can be labeled as "raw cheese".

Both of the above examples are 100% legal and within the regulations.

A few other legal requirements for raw cheese:

The cheese needs to be aged 60 days or more.
Must contain less than 45% moisture.
Must contain more than 50% milkfat.

What doesn't need to be disclosed on raw cheese labels

The temp the milk was heated to does NOT need to be on a cheese label.

The ingredients in the cheese need to be on the label (for example: milk, salt, cultures, rennet). But not necessarily the nitty gritty ingredients:

The type of enzymes (or rennet) used and the origin of those enzymes (animal, plant, or microbial) do NOT need to be listed. A label can simply say "enzymes" or "rennet".
The exact strains used in the culture does NOT need to be listed. A cheese label typically says "cultures".
Any additives in the culture or rennet do NOT need to be listed (things like propylene glycol, maltodextrin, dyes, etc)

Why mozzarella simply cannot be truly raw

I see folks out there selling "raw" mozzarella. Sure they might be starting out by culturing raw milk not heated above 110F. But a true raw mozzarella is simply not possible, and here's why.

When you make mozzarella cheese, you culture milk with the specific mozzarella strains. Then, you separate the curds and whey. And finally, you need to stretch the curd.

In order to stretch the curd, you need to put the curd in very hot water. The minimum temp for this to happen is 165F. And that curd needs to be fully heated to that temp in order to stretch.

In short, raw mozzarella is NOT a thing.

Why Miller's raw cheeses are truly raw

When one of our A2/A2 cheeses says "raw", we mean it. The milk is only heated enough so the cheese cultures can thrive, and that's never past 110F.

Plus, we also give you the nitty gritty details in the product description for each cheese. That includes:

The type of rennet
The exact cultures
Any additives in any ingredient used in the cheesemaking process

At Miller's Bio Farm, we take our job of providing you with truly natural food seriously. We give you so much info on our site, so you can be a smart natural food shopper. And, if there's any info you can't find but would like to know, please reach out. We're happy to help!

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Resources

From farm to fork: Understanding the value of sustainable pork

Raising Pork the Old-Fashioned Way: Miller's Bio Farm's Commitment to Quality At Miller's Bio Farm, we're not trying to reinvent the wheel, we're bringing back the farming practices that sustained communities for generations. As an Amish farm, we understand that good stewardship of the land and animals isn't just about business; it's about honoring creation and providing wholesome food for families. When you buy pork from us, you're getting more than just meat. You're getting the result of careful, intentional farming that puts the well-being of our animals, our land, and your family first. Let's be honest: most grocery store pork comes wrapped in pretty words like "natural" and "humanely raised," but these labels often don't mean much. It's easy to put nice words on a package, much harder to actually do the work of raising animals properly. We'd like to show you how we do things differently here at Miller's Bio Farm. What Makes Our Pork Different Good pork starts with good practices. For us, that means healthy soil, happy animals, responsible harvesting, and thoughtful management of everything that happens on our farm. Here's what that looks like in practice: Pasture-Raised the Way Nature Intended Pigs aren't meant to spend their lives standing on concrete in windowless buildings. They're curious, intelligent animals that need fresh air, sunshine, and room to express their natural behaviors, rooting in the dirt, foraging for food, and socializing with other pigs. On our farm, hogs live outdoors on pasture in the woods where they can do exactly that. We move them regularly to fresh ground, which keeps them healthy and gives the land time to rest and regenerate. This practice, sometimes called rotational grazing is farming wisdom that's been passed down for centuries. When pigs root and forage on fresh pasture, they're naturally fertilizing the soil and helping plants grow back stronger. The land becomes more fertile season after season, storing carbon and building topsoil instead of depleting it. No chemical fertilizers needed, just pigs doing what pigs do best. This kind of farming takes more work than confining animals in one place, but it produces better results for everyone involved: healthier pigs, healthier land, and better tasting pork. Raising Animals with Respect Our approach to animal care reflects our values as an Amish farming community. We believe animals deserve to be treated with dignity and respect throughout their lives. Processing with Care When harvest time comes, we work with a small processor who shares our commitment to humane treatment. Our animals are handled calmly and respectfully, with immediate stunning to ensure they feel no distress. This isn't just the right thing to do, it also affects meat quality. Animals that are stressed at slaughter produce tougher, less flavorful meat. Properly handled animals yield tender, delicious pork that you can taste the difference in. Studies also confirm what traditional farmers have long known: animals raised on pasture produce meat with better nutritional profiles, including higher omega-3 fatty acids and more vitamins. Wholesome Feed, No Shortcuts We raise heritage breed pigs, traditional breeds known for their hardiness and flavor. These animals thrive on pasture with supplemental non-GMO grain, and they don't need antibiotics or growth hormones to stay healthy. In industrial pork production, antibiotics are mixed into feed daily to prevent disease in overcrowded conditions. This practice is creating drug-resistant bacteria that threaten public health, a problem we don't contribute to. Our pigs build strong immune systems naturally through good nutrition, clean living conditions, and low-stress environments. It's the way farming worked for centuries before shortcuts became the norm. Caring for God's Creation As stewards of the land, we take seriously our responsibility to leave it better than we found it. That's not just good farming, it's part of our calling. Building Soil, Not Destroying It Industrial agriculture depletes soil through intensive tilling, chemical dependence, and continuous monoculture cropping. This approach might boost short-term production, but it's not sustainable. We farm differently. Our rotational grazing actually improves soil health year after year. As pigs move across pasture, they naturally incorporate organic matter into the ground. Rest periods allow plants to regrow with deeper roots, which prevents erosion and captures carbon from the atmosphere. The result is living, fertile soil teeming with beneficial microorganisms soil that produces nutritious forage without synthetic inputs. Handling Waste Responsibly Large scale pig operations often store waste in enormous lagoons that leak pollutants into water supplies and release harmful gases into the air. These systems create environmental and health problems for surrounding communities. Our approach couldn't be more different. Because our pigs are spread across pasture and woodlands in manageable groups, their manure distributes naturally as valuable fertilizer rather than concentrating into a waste problem. When winter weather requires us to bring pigs into shelter, we bed them deeply with straw or wood shavings. This creates a composting effect that safely breaks down manure without environmental contamination. We also plant diverse pasture species specifically chosen to absorb nutrients and maintain ecological balance. Not all pigs like to go in the open shelter in the winter time and that's perfectly fine with us! The Real Story Behind Your Pork Chop Many people wonder which type of meat is most environmentally friendly. The truth is, it's not so much about whether you're eating pork, beef, or chicken, it's about how that animal was raised. Take beef as an example. You've probably heard that cattle are terrible for the environment. That criticism applies to feedlot operations where thousands of cattle are confined in small spaces and fed grain-heavy diets. But cattle raised properly on well managed pasture actually improve the land and sequester carbon. The animal itself isn't the problem; the farming method is. The same principle applies to pork. Factory farmed pork has serious environmental and ethical problems. Pasture raised pork from a regenerative farm like ours is a completely different product. One challenge specific to pork is that pigs need grain as part of their diet, they can't survive on grass alone like cattle can. This means sustainable pork production requires access to sustainably grown grain, ideally non-GMO corn and soybeans from farmers practicing regenerative agriculture. On our farm, we're committed to sourcing feed from responsible growers who share our values of soil health, biodiversity, and chemical free farming. What You're Really Buying When you purchase pork from Miller's Bio Farm, you're not just buying bacon or pork chops. You're supporting a way of farming that's been proven over generations, one that respects animals, regenerates land, and produces genuinely nutritious food. We're proud to raise pork the right way, even though it's more work. Because at the end of the day, that's what good stewardship looks like. And that's something worth bringing home to your table. Check out our: ✔️Corn & Soy Free ✔️ Vaccine, Drug, GMO-Free ✔️Heritage Breeds ✔️Woodland Raised PORK COLLECTION HERE: https://millersbiofarm.com/sto...

Eggnog's Medieval Magic

Well now, friends, let me tell you about eggnog - it's no yolk, this drink has been around forever! While history scholars are still whisking through different stories, most agree it sprouted from a Medieval drink called posset. Posset was hot milk curdled with wine or beer, served in a two-handled pot when folks caught the sniffles. Yup, that's right, I said sniffles. The warmth would settle your bones, the milk kept your strength up better than a day of plowing, and the alcohol and spices worked like nature's own medicine chest. Posset recipes were as varied as quilting patterns, every homestead had their own way to make it, and from this patchwork of kitchen wisdom grew a whole crop of milk based treasures, including... eggnog itself. Eggnog is a rich, chilled, sweet dairy drink that'll make you smile like you just finished morning milking. It's made with milk, cream, sugar, egg yolks, and spices, simple as that! Most folks only raise a glass during a short spell around Christmas. It was those fancy British folks in the 1700s who turned eggnog into a holiday tradition. They'd add expensive spirits and spices to milk to preserve it through winter (yep, aged eggnog, just like preserving pickles in the cellar). Eventually, eggnog crossed the ocean to the Thirteen Colonies. As times changed and food became easier to come by, common folk adopted it as a cherished holiday drink. Today, food is everywhere you look, but finding the right kind is harder than finding a needle in a haystack. Store-bought eggnog is stacked in every store, but I won't hitch my wagon to it. Store-bought eggnog is cooked up in factories to taste good and stay the same every time. But it's packed with additives, loaded with more sugar than a honey wagon, and has less than 2% egg yolks. Might as well call it milknog! And don't get me started on all that pasteurization business. If you've got the time, eggnog is easier than feeding chickens. Here's what you need: 4 egg yolks (fresh from the henhouse) ⅓ cup maple syrup (the real stuff, tapped honest) 2 cups raw milk (straight from Bessie, if you're blessed) 1 cup raw cream 1 tsp nutmeg (or whatever spices suit your fancy) 3 oz bourbon or rum (if you're of a mind to) You can mix these ingredients raw (like we do on the farm) or you can warm it up. Your barn, your rules. For a fuller eggnog, beat those yolks until they lighten like sunrise. Then fold in the rest. For a frothy eggnog that'll make you grin like a cat in the creamery, beat 4 egg whites until soft peaks form, then stir them into your finished batch. I highly recommend doing this whether you bought it from a farm stand or made it yourself. It's wonderful. So please, enjoy your eggnog this winter season. When you raise your glass, think on what you're celebrating. Toast to home remedies, good health, the wisdom of those who came before us, and honest food that comes from the land.

From Grass To Glow: Tallow Skin Care

Tallow might sound old-school, but this grass-fed goodness is pure skin food. Packed with vitamins A, D, E & K plus CLA, it mimics your skin’s natural fats for maximum absorption. The result? Happy, nourished, glowing skin, without the chemicals

Is your raw cheese actually raw? Or has it been greenwashed?

How heating milk past 110F alters digestibility and nutrition

Why milk needs to be heated to make cheese

The legal regulations for raw cheese

What doesn't need to be disclosed on raw cheese labels

Why mozzarella simply cannot be truly raw

Why Miller's raw cheeses are truly raw

More from the blog

From farm to fork: Understanding the value of sustainable pork

Eggnog's Medieval Magic

From Grass To Glow: Tallow Skin Care

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Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566