(1) Raw milk is best

The industrial revolution brought security for the larger number of people and money for the few. Progress meant pasteurised production with regular cheese of a milder and more regular flavour. Even at the end of the last century, regulatory bodies were still trying to sanitise production methods. It took many efforts from producers of traditional cheeses to explain the benefits of established ways and demonstrate that traditional production means flavour and protection of the environment.

The other advantage of using raw milk to make cheese is that the body will benefit from a full and varied gut microflora. This was demonstrated many times at diverse institutes, traditional raw milk cheeses bring flavour and flora to the body that is fuller and more varied compared to blander products made with processed milk and additives.

And then raw milk products compared with processed products bring taste to the body and help the immune system, so in conclusion you should choose what you like. And if you would like to try some flavoursome products do not forget to try traditional raw milk cheese.