When you make cheese with milk from different farms, it must first be pasteurised for a few seconds by heating it to 72C/161F). When you make cheese from your own cows, you can use raw milk, heated to 32C-35C (90F-95F). The more the milk is heated, the more good bacteria are destroyed. These bacteria play an important role in the development of the flavour of cheese. That’s why cheese from pasteurised milk tastes different (somewhat sweeter) than cheese from raw milk.
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