Organic Unpasteurized Cheese?

Question

I buy an organic cheddar cheese. The package says it is raw, made from unpasteurized milk, then aged for 6 months.

Does the cheese-making process make the cheese "safe?" I have eaten it many times... but...

Answer 1

If this is a cheese you buy often, why not consider just switching brands to be safe?

If money isn't tight, I'd consider throwing the brick out. In fact, even if it is tight, I'd still consider it.

My parents always preferred to just throw out potentially bad food. Their reasoning was that it's better to waste a few bucks now then have to pay medical bills later.

But like I said earlier, it's a controversial topic. People will point out the "fact" that no one has died from it (never seen a reference though). But then you have the FDA banning most of it (obviously you can find loopholes), and that person who answered your last question with their medical problem story.

I hope you get more answers.

Answer 2

Assuming the milk used to make the cheese is NOT safe, I highly doubt the "cheese making" process can make it safe.  Conversely, if the milk is safe to begin with and proper cheese making procedures are followed, it is most likely safe.  To the best of my knowledge, there is nothing in the cheese making process that makes cheese "safe."  You must start with fresh, wholesome, pathogenic free ingredients just like any aged or fermented product.