No! At Food Origin, we offer a range or raw milk cheese. Most of our cheese are artisan cheese, farm cheese NON PASTEURIZED.
When milk is cooked or pasteurized, many naturally occurring flavor-rich enzymes (the good bacteria) are destroyed or denatured by the heat, and the cheese loses that important flavor-building foundation. Milk is heated few seconds at 72 degrees in order to remove any potential Pathogenic bacteria. Milk that has been pasteurized produces a cheese that stays more stable; each wheel per type of cheese offers consistent texture and flavors. It is the technic used by large or industrial cheese factories to answer to the increasing demand from consumers. More than 90% of cheese are made from pasteurized milk.
By comparison, a raw-milk cheese (non pasteurized) is alive and constantly changing as it matures. Farmstead cheeses are made from raw milk, which has been produced, collected on the same farm where the cheese is produced. Unlike artisan cheese, which may also include milk purchased and transported from off-farm sources, farmstead cheese makers only use milk from animals they raise. The farmers’ closeness to the source gives them control over the quality of their milk and cheese. Raw-milk cheeses may be firm, oozy, creamy, or crumbly, and can come in any shape, from wheel to block. Almost always made by small-scale artisanal producers, they often come from a single-herd cow, sheep, or goat milk. Throughout history, raw milk has been the prime ingredient for great cheeses because of their unique flavor , the rich array of well-defined flavors and aromatics, the depth of complexity, and the unmistakable sense of uniqueness. Less than 10% of cheese are made from raw milk.
If you have any doubt, you can just contact us to get a confirmation of course!