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Raw Milk: A Key Ingredient in Some of the World’s Finest Cheeses

Raw Milk: A Key Ingredient in Some of the World’s Finest Cheeses

Story at-a-glance -

  • Raw milk is used to make some of the world’s finest cheeses, from the Italian Parmigiano Reggiano to the famous French-made Camembert
  • Raw cheese has a richer and deeper flavor than cheese made from pasteurized milk because heat destroys the enzymes and good bacteria that add flavor to the cheese
  • Raw cheese has flavors derived from the pastureland that nourished the animals producing the milk, much like wine is said to draw its unique flavors from individual vineyards
  • The US government has been threatening to ban raw-milk products, including raw cheese, despite a lack of evidence showing them to be dangerous

By Dr. Mercola

Based on their vehement warnings to the public, as well as their raids on small farms, the US Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC) and the US Department of Agriculture (USDA) want you to believe that raw milk is unsafe.


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