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Old 04-10-2010, 02:35 AM   #1
Dec 2008
Encinitas, CA, CA
Posts: 75

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.


Keg 1: Tenaya RIS
Keg 2: Tenaya RIS
Keg 3:Pliny the Younger
Keg 4: Blind Pig
Keg 5: Empty
Keg 6: Empty
Keg 7: Empty
On Deck: Empty

Cheese 1 Farmhouse Cheddar
Cheese 2
Cheese 3
Cheese 4
Cheese 5

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Old 04-10-2010, 01:10 PM   #2
Ale's What Cures You!
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Jun 2006
UP of Michigan, Winter Texan
Posts: 68,499
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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.
Broken Leg Brewery
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