Comment by giraffe_lady

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.