The Case for Raw Milk
Raw milk cheese — made from unpasteurized milk — represents the pinnacle of artisan cheesemaking. While pasteurization makes cheese safer and more consistent, it also eliminates beneficial bacteria that contribute complex flavors.
The Flavor Difference
Raw milk contains diverse bacterial cultures that survive aging and contribute to flavor development. These create the subtle differences between batches, the unique terroir expressions that make each cheese a product of its specific place and time.
Pasteurization, heating milk to 72°C, kills harmful pathogens but also destroys these flavor-developing bacteria along with enzymes that contribute to texture.
Safety Considerations
Raw milk cheese isn't inherently dangerous. Traditional aging (minimum 60 days for many cheeses) creates an acidic, salty environment hostile to pathogens. Our producers follow rigorous hygiene standards, often exceeding those required for pasteurized production.
In France, raw milk cheese has been safely produced for centuries. Modern food safety science has validated what tradition knew — properly made and aged raw milk cheese is both safe and superior.
Our Commitment
At Maison Mons, we work exclusively with producers who demonstrate exceptional hygiene and quality control. Every cheese is tested, every batch monitored. We believe in raw milk cheese because it's simply better, and we ensure it's also safe.
