So we haven’t had this dilemma yet. But the day is fast approaching. We recently produced a Valencay without pasteurizing the goat milk prior to beginning the cheese making process. This Valencay is looking really promising. We already don’t go into details with friends about the cheese making process. We have pasteurized all our other cheeses and we haven’t told them that the cheese they are consuming sits on our kitchen countertop for several days prior to it going into a 55 degree cheese cave (a converted wine fridge) where it sits for a few more weeks.
Enter level two: non-pasteurization. Louis Pasteur originally conceived pasteurization as a way of preventing wine and beer from souring. In 1891 the first pasteurizers were installed in a US milk processing plant and cheese has been around much longer, so pasteurization can’t be essential to making cheese. In this day and age of hand sanitizers, are my friends ready for our Valencay? Tonight my husband declared this Valencay as our best batch ever (and it isn’t pasteurized).
So my friends, will you sample my cheese? It’s killer…
Kelly Wensing, www.cheesedesert.com
Enter level two: non-pasteurization. Louis Pasteur originally conceived pasteurization as a way of preventing wine and beer from souring. In 1891 the first pasteurizers were installed in a US milk processing plant and cheese has been around much longer, so pasteurization can’t be essential to making cheese. In this day and age of hand sanitizers, are my friends ready for our Valencay? Tonight my husband declared this Valencay as our best batch ever (and it isn’t pasteurized).
So my friends, will you sample my cheese? It’s killer…
Kelly Wensing, www.cheesedesert.com