Good cheese depends on good milk

Man has always drunk milk from the domestic animals he has reared. But this nutritious food can only be conserved for a few days at the most.

Milk and cheese > Raw milk: guarantees quality cheese
 
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Raw milk cheese has travelled the centuries

For 20 centuries, the only milk available was « raw milk ». Raw milk is the milk in its natural state. It is not heated before being transformed and should be used within the 12 hours following its collection.

Milk and cheese > Raw milk: guarantees quality cheese
 
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Why continue the production of raw milk cheese?

The dairy industry and especially publicity, have affirmed for a long time that the consumer’s tastes have changed and they prefer a cheese with a mild flavour. There are many untruths in the world of the media concerning the way we live. Observations of consumers show that a cheese with a developed aroma is regal, delicious and more successful than a cheese which has no aroma.

Milk and cheese > Raw milk: guarantees quality cheese
 
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Bacteria and mould in cheese

In the cheese making, there are many different types of useful microorganisms used like bacteria, mould and fermenting agents.

Milk and cheese > Raw milk: guarantees quality cheese
 
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Save the raw milk cheeses

It is agreed that raw milk cheeses present a diversity, a floral richness and an aroma like nothing else. The variety in the different tastes is a priceless quality of these cheeses. 

Milk and cheese > Raw milk: guarantees quality cheese
 
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Home > Cheese guide > Le lait et le fromage > Lait cru : garant de la qualité du fromage [1]
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