For the first time in Greece – Abroad, the production of cheese from raw milk is quite common
In production – for the first time in Greece – of fresh cheese (that is, unpasteurized) cow’s milk, the American College of Agriculture went on.
The production took place within the framework of the Raw Cheese project, which was implemented by the Strategic Projects Management Office (SPMO) of the School, in collaboration with the Veterinary Research Institute of ELGO Dimitras and the Livestock Laboratory of the Department of Veterinary Medicine of AUTH, with the co-financing of Greece and the European Union through NSRF funding.
Abroad, raw milk cheese production is quite common and includes highly recognizable products (eg Pecorino di Filiano, Cacioricotta, Roquefort, Brie). In Greece, the until recently mandatory (for health reasons) pasteurization of milk for cheese making, ddid not allow the production of cheese from raw milk. The new framework recently introduced allows, under conditions, the production of cheese from raw milk. According to article 5 par. 2, of the Ministerial Decision (MA) No. 3724/162303 of the Minister of Rural Development and Food, Official Gazette 3448/22-12-2014, the production of cheeses aged for at least two months is permitted following a decision of the competent veterinary authority from raw milk.
The results of the project were presented yesterday Monday at a special event at the facilities of the American Agricultural School.
According to a relevant announcement, the advantages of making cheese from raw milk are:
- The unique aromatic characteristics that come from feeding the animals on natural pastures are not lost.
- The natural microbial flora of the milk is not destroyed, which affects the ripening of the cheese and its rich aroma.
- Some enzymes are not destroyed or others are activated
- Milk proteins are not degraded by the action of heat.
RES-EMP
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