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

written by

Marie Reedell

posted on

July 10, 2024

cheeses.jpg

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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