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The Real Reason Raw Milk Cheese Is Illegal in the U.S.
Americans consume an average of more than 35 pounds of cheese per person per year, which means the U.S. population is practically made of cheese (via Mashable). But why aren’t Americans allowed to eat the stuff made from raw milk?
It seems that the world’s cheese board – pun intended – doesn’t see eye to eye when it comes to cheese preparation. Some countries think raw milk cheese is totally A-OK for public consumption, but the U.S. is not one of them. The U.S. requires pasteurization of all dairy products. If you’re not familiar with the term, pasteurization is basically the process of heating a liquid to kill any potential bacteria. The U.S. seems to be bacteria-intolerant when it comes to cheese, but some think it’s a little too cautious (via Food and Wine).
America doesn’t like bacteria in its cheese
The FDA is concerned about the possibility that E. coli is one of the bacteria in cheeses from Europe. But France argues that the E. coli found in its popular cheeses are of the harmless variety. America still won’t budge. The FDA follows the logic that if non-toxic E. coli can get into French cheese, then the facilities where the cheese is made must be unclean and therefore their cheese is unsafe to eat.
Many critics argue that instead of attacking authentic and naturally processed cheese, the FDA should turn its attention to products like Kraft’s American cheese – which is not really cheese at all. It may not be full of bacteria, but it is full of chemicals and fat. Maybe the U.S. doesn’t like cheese at all if the product they’ve allowed their name to be stamped on is considered a “processed cheese food” instead of just cheese. Kraft singles, for example, are made with less than 51 percent actual cheese, which means the company can’t legally call them “cheese.” Apparently, that doesn’t stop the stuff from being America’s idea of a delicious dairy product (via Mental Floss).
The next time you get a chance to go to France and aren’t limited to processed cheese, it might be time to add some authentic and bacteria-rich raw cheese to your charcuterie spread.
Bottom line
While raw milk cheese is illegal in the U.S., the reasons for the ban are not entirely clear. The FDA’s concerns about potential bacterial contamination, particularly E. coli, led to the ban on raw milk cheese imports. However, critics argue that the focus should be on other processed cheese products that contain chemicals and additives instead of targeting authentic and naturally produced cheese.
The debate over raw milk cheese continues, with some advocating for its legalization and highlighting its unique flavors and cultural significance. As consumers, it’s important to be aware of the regulations and considerations when it comes to cheese consumption, and to make informed choices based on personal preferences and health concerns.
FAQS
Why is raw milk cheese illegal in the USA?
The U.S. requires pasteurization of all dairy products, including cheese. Pasteurization is the process of heating a liquid to kill potential bacteria. Raw milk cheese is banned in the U.S. due to concerns about bacterial contamination and food safety.
Can raw milk cheese be harmful to eat?
While many of the bacteria found in cheese are harmless and contribute to the cheese-making process, there is a risk that pathogenic bacteria, such as E. coli, may be present in raw milk cheese. These bacteria can cause foodborne illness, which is why the U.S. has strict regulations regarding the pasteurization of dairy products.
Are there countries where raw milk cheese is legal?
Yes, there are several countries where raw milk cheese is considered safe for consumption. Different countries have different regulations and standards for cheese production. Some European countries, such as France, allow the production and sale of raw milk cheese, albeit with strict quality control measures.
What are the FDA’s concerns about European raw milk cheese?
The FDA is concerned about the possible presence of harmful bacteria, including E. coli, in European raw milk cheeses. The FDA believes that if non-toxic E. coli can be found in French cheeses, it suggests that cheese production facilities may be unclean, posing a risk to public health.
Is there a difference in taste between raw milk cheese and pasteurized cheese?
Yes, there can be a noticeable difference in taste between raw milk cheese and pasteurized cheese. Raw milk cheese enthusiasts argue that it has a more complex and unique flavor profile compared to pasteurized cheese. However, taste preferences can vary from person to person, and some people may not notice a significant difference.
Are there alternatives to raw milk cheese in the U.S.?
Yes, there are many alternatives to raw milk cheese in the U.S. Pasteurized cheese, which is heated to eliminate potential bacteria, is widely available and considered safe for consumption. In addition, there are many varieties of cheese made from pasteurized milk that offer a wide range of flavors and textures.