Many raw cheeses on the market are not truly raw. How to know if the brands you buy are on the up and up with no deceptive labeling.
In yet another case of labeling tricks and deception where store-bought food is concerned, some brands of raw cheese produced in the United States and sold at healthfood stores and specialty shops are anything but.
Organic Valley, the corporate behemoth that went to the Dark Side in 2010 when it banned its member farms from selling raw milk to the local community, is one of the worst offenders of this loophole in the USDA regulations. (1)
According to Federal Law 7 (CFR 58.438):
If the cheese is labeled as pasteurized, the milk shall be pasteurized by subjecting every particle of milk to a minimum temperature of 161 degrees Fahrenheit for not less than 15 [fifteen] seconds or by any other acceptable combination of temperature and time treatment approved by the Administrator. (2)
For FLUID PRODUCTS, “vat pasteurization” is defined as heating at 145 degrees Fahrenheit for at least 30 minutes; heating at 161 degrees for at least 15 seconds is called “high temperature short time pasteurization” [Federal Law 7 CFR 58.101]. (3)
What does this mean in layman’s terms?
It means that any cheese where the milk is heated to a temperature under 161 degrees Fahrenheit for less than 15 seconds could be called “raw” and labeled as such!
In 2010, Organic Valley admitted to capitalizing on this loophole. They called their raw cheese “subpasteurized” on their website, while failing to identify just how close subpasteurized is to actual pasteurization temperature. Sadly (but not surprisingly), they have now erased this page. (4)
Subpasteurization or “thermization” still heats the milk to an obscenely high temperature (typically 135°F to 158°F for about 15-20 seconds), which destroys nutrition as well as ALL probiotics, and enzymes.
Calling such a product “raw” is not only deceptive, it is downright insulting to the sensibilities and intelligence of its customers.
When too many people found out about the labeling bait and switch, they simply removed the page.
It seems par for the course that corporate America can just wipe history whenever it likes.
I saw the page with the “subpasteurization” wording with my own eyes back in 2010 … I should have taken a screenshot, but I didn’t yet fully realize back then how underhanded these companies truly are! 😠
Pseudo Raw Cheese
According to Miller’s Bio Farm, the fine print on Organic Valley’s “raw” cheese now says the following:
“Heated to 158F for 15 seconds”. (5)
So, the greenwashing is still happening 15 years later after my original article on the subject revealed the scam.
No apologies, no changing of their errant ways … only subterfuge and covering of their tracks.
While Organic Valley is no doubt the worst offender of this regulatory loophole, any other corporately produced raw cheese sold in stores and manufactured in the United States is also likely heated to subpasteurization temperatures that denature the raw milk.
Low Heat Necessary in Cheesemaking
Now, don’t get me wrong. SOME heating of milk is necessary during the cheesemaking process.
But the threshold is low and does not harm probiotics, enzymes or nutrients.
Mesophilic cultures work at temps ranging from 62–102F. The most common temp for this type of culture is around 90F. They are used to make many types of cheese, including cheddar, gouda, chèvre, muenster, and camembert.
Thermophilic cultures work at temps ranging from 104–112F. They are used to make cheeses like mozzarella, parmesan, provolone, swiss, and romano. (6)
What Brands of Raw Cheese Are Legit?
I researched another popular raw cheese brand (Grazier) and discovered that they also thermalize the milk (to 135°F) before making the cheese.
Thus, Sierra Nevada’s Grazier line of raw cheeses is taking advantage of the Federal pasteurization loophole as well.
On a positive note, a small dairy in my community which sells raw goat cheese locally in stores was very upfront and forthright with their answers about how the cheese is produced.
This dairy does truly produce raw cheese as the milk is only warmed to 98°F, which is well within the limits for enzyme and nutrient preservation.
How to Know if “Raw” Cheese is Truly Unheated
The lesson to be learned is that the best way to be sure that the cheese you buy comes from truly raw milk is to ideally buy from a small dairy farm that specializes in cheesemaking and to talk to the farmer yourself.
To find a family dairy near you, check out the Real Milk website or contact your local chapter of the Weston A. Price Foundation to obtain a list of locally produced goods.
If you don’t have a local dairy farm near you that makes cheese, contact the Weston A. Price Foundation and order the annually updated Shopping Guide.
This handy little brochure fits in your pocket or purse and lists many small farms across North America where you can mail-order truly raw cheese.
Many thanks to Pete Kennedy, Esq. and the Farm to Consumer Legal Defense Fund for tracking down the Code of Federal Regulations (CFR) references for this article.
(1) Organic Valley Capitulates on Raw Milk
(2) Code of Federal Regulations. Cheese from Pasteurized Milk
(3) Code of Federal Regulations. Meaning of Words (Fluid Milk)
(4) Page now missing where Organic Valley admits that it’s “raw cheeses” are “sub-pasteurized”
(5, 6) Is your raw cheese actually raw? Or has it been greenwashed?
Sarah, since you wrote this article Organic Valley no longer uses the wording “sub-pasteurized” on their website regarding the raw sharp cheddar. Maybe a new post on store bought raw cheeses would be a good idea. I’m very confused by the article and unsure of the proof that these cheeses are definitely not raw. Thanks for considering!
I just checked the OV website and while the OV link included in this blog post no longer includes the ‘subpasteuruized’ label, they do offer some FAQ links that explain the raw/pasteurization process of the cheese… the site now states that the milk is heated to 158F… so clearly well above the ‘raw’ standard.
“The Grassmilkâ„¢ used to make Organic Valley Grassmilkâ„¢ Raw Cheddar is non-pasteurized. This means the Grassmilkâ„¢ is heated to a lower temperature (158 degrees) than the temperature required for full pasteurization (minimum of 161 degrees). The milk is heated to kill bacteria that cause spoilage…(*Please note: non-pasteurized milk does not equal raw milk, but we must label our non-pasteurized cheeses as raw due to legal requirements.)”
It’s too bad OV add this sub pasteurization info to the label so it’s consumers can be informed…
http://organicvalley.custhelp.com/app/answers/detail/a_id/380/related/1
Not sure if this info off the site is the same as what is pasted above. It is now March 2014. Temp is NOT 141 degrees, but 158 degrees (higher) and the legal red tape makes them call it “raw” if heated under the 161 degrees. I agree they should include this info on the package – exactly as worded below!
“(*Please note: non-pasteurized milk does not equal raw milk, but we must label our non-pasteurized cheeses as raw due to legal requirements.)”
The Grassmilk™ used to make Organic Valley Grassmilk™ Raw Cheddar is non-pasteurized. This means the Grassmilk™ is heated to a lower temperature (158 degrees) than the temperature required for full pasteurization (minimum of 161 degrees). The milk is heated to kill bacteria that cause spoilage.
Organic Valley also uses its non-pasteurized organic milk (not the Grassmilk™ specifically) to produce it’s other raw cheeses (Raw Mild Cheddar, Raw Sharp Cheddar & Wisconsin, Jack Style Raw Cheese).
This difference in pasteurization method used can also be found on the back label of all our raw cheeses. (*Please note: non-pasteurized milk does not equal raw milk, but we must label our non-pasteurized cheeses as raw due to legal requirements.)
Charlotte, most cheeses must be heated in the making process. This post is very misleading, made by someone who has no idea how to make cheese.
Yes cheese needs to be heated, but NOT to temps upwards of 150F. My raw cheddar cheese has never been heated above 105F.
And Organic Valley still uses carrageenan in its (organic) products.
Actually, I make cheese, and both cheddar and jack only need to be heated to 100 degrees.
Kerry gold is good as for taste. Pasteurized but made with milk from grass fed cows.
Sarah – is there a link on your site that lists resources for local co-ops or farms?
You make Organic Valley out to be a terrible corporation, which is just blatantly false. My husband and I are farmer producers/owners of the Cooperative (C.R.O.P.P.). Of all the organic dairy companies out there OV is entirely different. Profits are turned around to farmers NOT corporate executives like at Horizon or other organic dairy companies. Plus, Organic Valley holds their farmers to higher standards than other dairy companies, which leads to better milk and higher quality end products like cheese and butter. That is why it tastes better! If you want to complain that Organic Valley misuses marketing “raw” fine, but don’t make our cooperative out to be something it isn’t. This Coop is saving SMALL family farms all over the country while other farms selling to other companies can’t make a go of it. Additionally, don’t just assume that your small farm is marketing correctly! Where we live our state requires dairy producers to call heated treated milk products raw, and that is the law! You wouldn’t consider those farmers market cheese sellers products “raw” either, but that is how they are required to label it. There are plenty of horrible corporations out there and it would be a much better use of your energy demeaning and degrading those who actually deserve it.
Obviously someone doesn’t know a whole lot about cheese making. Organic Valley’s “Raw Milk” cheeses are their chedder and Jack cheeses…two cheeses where the milk has to be heated to 150 to get the correct curd for these cheeses. This is stated on the packaging. It is still raw milk cheese because they do not use pre-pasteurized milk to start with. The FDA requires all dairy products that have not been pasteurized to 160 degrees for 30 seconds to be labeled as raw and they must be aged for 60 days. They are still raw milk cheeses, and good quality products.
This isn’t true at all. I have been buying various raw cheddar cheeses for years that are never heated above 105F.
Is Kerry gold cheese a good option??