Log In / Join Now

Magazine Archives: June 30, 2009

Raw Milk Cheese

Sam Gugino
Issue: June 30, 2009

For more than a century, pasteurization has been the preferred method of removing disease-producing bacteria, such as those that cause tuberculosis, from the milk used to make cheese. Some bacteria, however, promote aromas and flavors that we want in many cheeses. In the past decade or so, people in the United States have been cultivating a taste for full-flavored cheeses, often made from raw (meaning neither pasteurized nor homogenized) milk.

For the full article, check out the new issue of Wine Spectator, on newsstands June 10, 2009.

Members-Only Content


Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.


Already a member?     Sign In

WineRatings+ app: Download now for 340,000+ ratings.