[Nicko]

Thank you again for being with ChefTalk.com this week it is really an honor. I was curious what your thoughts are on the difference between pasteurized cheese and un-pasteurized cheese. Does the process of pasteurizing the cheese really destroy a lot of the flavor and do you feel it is a necessary process for small batch artisan cheeses?

[Sid Cook]

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

[Nicko]

Thanks for your answer Sid. So if I am understanding you correctly you are saying you get a more consistent cheese product with the pasturized milk?