Paul Saladino· MD
if you want truly raw cheese you have to call the manufacturer and ask what their vat temperature is a lot of raw cheese is being made are heated higher than you want they may even be pasteurized
Loading…
The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
if you want truly raw cheese you have to call the manufacturer and ask what their vat temperature is a lot of raw cheese is being made are heated higher than you want they may even be pasteurized
Every Sunday: the week’s new conflicts and verdict changes — and nothing else.
Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
they even say on the label heated to 102° F so this cheese is truly raw
A lot of raw cheese out there is kind of fake Raw cheese and it says on the back label that it's heated to 153 Dees Fahrenheit that's not truly raw cheese if you want raw cheese that cheese should really not be heated over 102 or 103 degrees fenhe
so this is a raw cheese that I like this Farm is awesome and I've been to this Farm actually I've seen them making this raw cheese and I know they do not keep this raw cheese above 104° F so it is a truly raw cheese which is amazing and hard to find in the US