 Raw Vs Past......
I enjoy raw milk cheeses and have probably made more raw that pasteurized......those were the good old days of walking to school up hill in 6 inches of snow......
Absolutely not.....you can chose and blend culture is get the right flavor profile in a pasteurized cheese. It is easier to control flavor and consistency and body..
When you use raw milk you have a vastly different flora in the milk on a daily basis.... seasonally, weather, point in lactation cycle of the animal.
You have to many variables for a consistly good product......for maybe 2% of the total being better than Pasteurized and 80% not being as good.
Sid Cook |