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Home Brew Forums > Food and Beverage > Cheese Making Forum > Raw Milk
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Old 04-10-2010, 03:35 AM   #1
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Default Raw Milk

So, I can buy raw milk in San Diego from Jimbos for making cheese. I am wondering if I still need to pasteurize it or can I just us it as is. I am sure it is very sanitary if it is being sold in the Jimbo's store. I am only making aged cheeses.


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Old 04-10-2010, 02:10 PM   #2
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In my opinion, you do not need to pasteurize the milk for aged cheeses. I know that the government rules about commercial cheeses just changed, but I think they're being overcautious. Even a week ago, commercial cheeses didn't have to use pasteurized milk if the cheese was aged at least 60 days.

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