FAQ: Is your cheese pasteurized?

Yes, all Edgwick Farm cheese is pasteurized, some by law, some by choice.

Goat cheese can be made with either pasteurized or raw milk.  Like cow milk cheeses, if the cheese is made with raw milk it must be aged for 60 days or more. This is why fresh cheeses, like chèvre, are always made with pasteurized milk. (The label must indicate whether the cheese is made with pasteurized or raw milk.)

For our cheeses, we use the “Vat Pasteurization” method. This requires that the milk be heated to 145 degrees F for a minimum holding of 30 minutes. This is the lowest temperature for pasteurization allowable by law.

By comparison, HTST or “High Temperature/Short Time” requires that the milk be heated to 162 degrees F for 17 seconds. HTST is the method used most frequently by creameries because of the shorter time. UHT or “Ultra High Temperature” requires heating the milk to 275 degrees F for one second and will render the product virtually sterile for long lasting time on the shelf.

We prefer the “Vat Pasteurization” method for our goat milk dairy products and believe it is the best method for preserving the integrity of the milk.

Vat

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