Raw milk cheese represents a food and wine excellence that offers authentic flavors and a wealth of natural enzymes and nutrients, contributing to the enhancement of dairy traditions. However, one must be aware of the risks of bacterial contamination related to the quality of the raw material and the hygiene protocols adopted during production.
Nutrients and food safety
Raw milk retains more enzymes, vitamins, and probiotics than pasteurized milk. However, it is important to note that raw milk must be of the highest quality and handled with extreme care to ensure food safety. In fact, raw milk cheese production is subject to strict sanitation regulations to ensure consumer safety. Handling raw milk requires in-depth knowledge of fermentation processes and constant monitoring of the quality of the milk used.
Types of raw milk cheeses
Made traditionally from raw milk are Cheddar and Gorgonzola; also generally Caciocavallo. Made exclusively from raw milk are Parmigiano Reggiano, Comté and Roquefort. What about Tuscan Pecorino? It can be made from raw or pasteurized milk, depending on the producer and the type of Pecorino.
An authentic and natural product
Many traditional and artisanal cheeses are made from raw milk, and the technique is particularly popular in many Italian and European regions where it is still followed to maintain the quality and cultural identity of the cheese.
Raw-milk cheese is a type of cheese made using milk that has not been pasteurized, that is, it has not been heated to high temperatures to remove the bacteria and other microorganisms present. The production of raw-milk cheeses is an ancient practice that preserves the flavor and natural organoleptic characteristics of milk.
Flavor, aroma, texture
The texture of raw-milk cheese can vary considerably depending on the type of cheese, but it is often richer and more varied. And taste: raw-milk cheeses tend to have more complex and distinctive flavor and aroma profiles than cheeses made from pasteurized milk; this is due to the presence of natural microbial flora that contributes to the development of unique characters.
These are Passione Toscana’s raw milk Tuscan Pecorinos!
– Semi-matured raw milk pecorino “Slow Food Presidium” La Valle Degli Ulivi
Raw milk sheep’s milk cheese, handcrafted and KM zero. Only milk from sheep raised in semi-freedom and fed with feed and grain produced on the farm is used.
– Red Pecorino di Volterra Fattoria Lischeto
Historic cheese from Volterra, with a rind treated to prevent mold growth and ensure wholesomeness. It has an intense and fresh aroma, and a mild, delicate and balanced flavor with a slight bitter note on the finish.
To fully enjoy the benefits of this product without incurring risks, it is essential to purchase raw milk cheeses from reliable and renowned producers such as Podere Paterno della Val di Cornia, selected by Passione Toscana for its quality.
At Podere Paterno, located in the Val di Cornia, a flock of more than a thousand sheep provides high-quality milk for a wide variety of cheeses. Thanks to an ancient tradition handed down through three generations, the farm produces sheep’s milk cheeses exclusively from its own herds.
These are its raw milk pecorinos!
– Pecorino Il Maremmano Podere Paterno
– Pecorino Pascoli di Maremma Podere Paterno
