The FDA doesn't allow raw milk to be used for any cheese aged less than 60 days. Below that, Pasteurized milk must be used, and most dairies use "ultra-Pasteurization", raising the temperature to 161 degrees Fahrenheit for 15 seconds. This has the side effect of shutting down enzymatic action, etc.
An alternative would be to use standard Pasteurization, which is done at 145 degrees Fahrenheit for 30 minutes. This leaves much of the milk's original characteristic behavior in place... but it's slow, so most dairies don't bother.
And I agree, it's ridiculous.
(See Good Eats season 8 episode 9, "Say Cheese", for more details.) |
