Listeria

One of the biggest problems with simply aging raw milk cheese instead of starting the process with pasteurized milk is that aging the product doesn't eliminate the bacteria listeria. In fact, even pasteurized milk can become contaminated with listeria during the cheesemaking process. Though not as common as other foodborne illnesses, listeriosis from this strain of bacteria is often deadly, so the FDA is focused on making sure steps are taken to keep any contamination to a minimum by educating cheese makers on food safety and adhering to regulations that address listeria contamination.

E. Coli and Other Bacteria

Cheese makers are not happy about the FDA considering establishing new rules that would make it mandatory to increase the time raw milk cheeses are aged from 60 to 90 days. Most cheese makers claim that the salt and acids in cheese kill off most pathogens as the cheese ages and that few outbreaks of E. Coli can be traced back to raw-milk cheese. Aging cheese for 60 days does not necessarily eliminate E.Coli and other bacteria that may already be present in milk. Because contamination is better prevented than dealt with after the fact, the FDA has cracked down on cheese makers and increased inspections to make sure that all facilities are clean and operating in optimal condition to eliminate as many potential foodborne illnesses as possible, but efforts are still being made to increase the aging time of raw milk cheeses.

Safety Precautions

In many states, it is illegal to sell raw milk, and some suggest that the same restrictions should apply for all dairy products made with raw milk, including cheese. There's no doubt that pasteurizing milk reduces the risk of unwanted bacteria contaminating the end product. In addition to stricter regulations by the FDA, the best way to keep food-borne illness to a minimum when making cheese is to keep the temperature of the storage facility cool and the equipment and surroundings clean. Aging the cheese an appropriate amount of time only reduces some of the risk of contamination, so cheese makers must take extra precautions to ensure that their dairy products are safe for human consumption.

Other Considerations

Once you buy cheese made with raw milk, keep it away from excessive moisture and heat. Even aged raw milk cheese can become a host to unwanted bacteria when it's stored improperly. Uneaten cheese should be wrapped in waxed paper, not plastic, as plastic doesn't allow any air to circulate around the cheese, and this can encourage the growth of bacteria. Cover the cheese and place it in the refrigerator. If you worry about the cheese drying out, place the covered cheese in a plastic bag, but don't seal the bag.