Pasteurized Raclette?

Does anyone know where to find pasteurized raclette cheese?

The one I normally get from the farm shop near me is confirmed as raw cheese... and putting it under the heat doesn't get it hot enough (at least not according to my mean thermometer) until it's seriously burnt...

I'm looking for raw cheese and milk all the time and you're looking for pasteurized Virtually any shop I've been to in Switzerland sells pasteurized, whether this is your local Coop or a cheese monger or Globus.

Disagree, I’ve never seen anything but raw milk Swiss raclette and the AOP designation specifies raw milk.

I gues the non-Swiss Raclette might have a different standard though.

Seriously? Are you sure the cheese makes a difference?

Either get a new rechaud/öfeli which works and/or be a bit patient (and observant at the same time) and remove the cheese a bit earlier – before it gets seriously burnt...

Taste wise - the cheese makes a big difference The one made by a smaller farm shop will typically be much better than mass produced stuff...

That said, there are times that it's not healthy to eat unpasteurized cheese... something about the potential for bacteria affecting the baby...

Pretty obvious taste wise - you asked a silly question about how to handle it not getting seriously burnt

To avoid listeria issues during pregnancy - use contraceptives

@spinal: there’s a reason I don’t buy Emmi products: pasteurization…context=search

PS. congrats!

I think every AOP/AOC cheese in Switzerland is non-pasteurized and there’s a bunch of milchautomats around in farms close to urban areas (so everywhere) which sell raw milk. Where is the challenge?

Unless explicitly declared as made of raw milk, AFAIK cheese is made of pasteurised milk.

Pasteurisation requires 73°C, cheese gets stringy at around that temperature absent countermeasures (that's why you take the pan off the heat before adding the cheese to carbonara, cacio e pepe, etc). It'll also be why you're unlikely to find pasteurised cheese, perhaps (you'd need to check) unless you accept the thinly sliced ones that are individually wrapped and sold in packets with perhaps 200g.

You could go higher than 73° without strings, e.g. by adding sodium citrate (or acid plus emulsifier, see your fondue recipe), but since you usually get cheese made of raw milk (that's what you mean with "raw cheese", right?) that's probably not what you want.

Käserei Studer recalls all of it cheeses (best known is Der scharfe Maxx) because Listeria have been found in one product. Contamination happened in a cellar, not at the production facility.…-kaese-zurueck

Wow... That's interesting. I actually had no idea that (most) of the Raclette sold here is non-pasteurized. I wonder if most pregnant women even realize that.

(Pregnant women are indeed told to not eat non-pasteurized cheese).

Is most fondue sold in stores here also not pasteurized?

Apparently if it's made of raw milk it needs to be labelled as such. Fondue I wouldn't really worry about myself seeing how it's prepared for consumption, but I'm not pregnant.

Pasteurised Raclette cheese from Migros ? It says made from pasteurised milk.

I eat raw beef and raw marine animals (shrimps,conch, abalone, cucumbers). If I ran away from unpasteurized milk and milk products I'd be inconsistent

For sure, one day I'll have to stop. But, that day has not arrived.

Oh, good. It looks like the one I usually buy from Migros is also made with pasteurized milk:

So… Apparently, it’s actually not at all difficult to find pasteurized Raclette here.

I have a shellfish allergy. Your post just gave me diarrhea .

P.S. Am I the only one who can never spell that damn word without having to look it up????

and you still didn't get it right ;-)

Try the British spelling 😳 - diarrhoea

This is when the beauty of the German language comes in - Durchfall.

If the raw milk cheese is aged more than 60 days supposedly the acids and salts in the cheese kill off any harmful bacteria.…-cheese-591573