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Unlocking France's Secrets to Raw Cheese

Story at-a-glance -

  • In France, traditional cheese makers strive to understand the microbial communities in raw milk, and thereby in their cheese, in order to harness the natural power of beneficial microbes to keep the bad ones in check
  • A campaign is underway to have a technical French government manual on cheese microbiology translated into English
  • This “Holy Grail” of cheese making teaches its users how to harness natural microbes to make cheese safe and exceptionally delicious
  • A new study found 24 reproducible types of bacteria and fungi on 137 cheeses made from traditional methods in 10 countries, noting “extensive species interactions among community members”
  • Raw cheese is not an inherently dangerous food, provided high standards are followed in the production of the raw milk and in the cheese-making process; many of the world’s finest cheeses are produced using raw milk

By Dr. Mercola

Raw cheese made from the milk of pastured animals is an exceptional nutrient-dense food, and far superior to processed, pasteurized cheeses in terms of nutrition and taste.


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