Comment by giraffe_lady
5 days ago
There's almost no discernible difference between unhomogenized pasteurized milk and raw milk, both tasted directly and in the final cheese. As a working chef* I had to be taught to detect the difference, and now that I'm not doing it regularly I doubt I even could.
* at the time at a michelin star restaurant, not to brag but because the finesse of my palate is directly relevant and likely to be called into question.
we have a small dairy farm. We sell milk to a company which pausterizes milk soon. BUT
we have in the past made cheese for illegal exporters of cheese, and they require it be made of unpausterized milk. Apparently, they can't get enough unpausterized cheese in their country, so they habe to smuggle it. They can't disclose neither the cheese origin nor its nature; the consumers do taste tje difference.
Similarly, my father prefers the taste of unpausterized milk cuajada (non compact cheese) He says pausterized milk loses most of its flavor.
For the record. I prefer pausterized milk; I also notice the difference.
It makes a little more sense for cheese as a cultured product.
Isn't most good cheese unpasteurised? Comte, Roquefort, Gruyere, Epoisses, Parmesan, even many (most?) small-producer Cheddars.
Yeah sorry I was a little careless there. For the cheeses we were sourcing it didn't matter, and for most of the raw milk cheeses they are done that way out of tradition and because the process is reliably safe enough.
For some unwashed aged cheeses it does truly seem to matter but those the production is so closely tied up with the local agriculture, aging in specific natural conditions etc it's really not a process to try to emulate in your cheddar at your dairy that averages an outbreak every 18 months like the one in the article.
Oh, yeah, agreed. That dairy sounds like a death-trap!
I'm a big fan of cheese and have researched this a bit. The consensus seems to be if two cheeses were made with the exact same process except for using past/unpast then you might be able to tell a difference (especially for younger cheeses) but one isn't necessarily better than the other. Over the years cheese makers have learned how to get the best flavor out of the base milk. So a pasteurized brie will be just as good as an unpasteurized brie but made slightly different.
I've tried doing taste comparisons between past/unpast but there's so much variation for even the exact same cheese that I've never been able to detect a meaningful difference.
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1 Michelin star is like _only_ in the top 0.1% of restaurants instead of the top 0.001%.
It’s still impressive, difficult, and time consuming.
Highly recommend you check out any starred restaurants nearby where you live. They tend to be expensive, but they are worth the high sticker price
I don't think you caught the sarcasm of parent
Do yourself a giant favor and read up on what it takes to get a single Michelin star. It's not a fucking Yelp review.
"Without a winking smiley or other blatant display of humor, it is utterly impossible to parody a Creationist in such a way that someone won't mistake for the genuine article".