date:Apr 14, 2016
e legal in the US, a cheese must be properly aged for at least 60 days. Properly aging cheeses restricts the environment for the growth of harmful bacteria through the production of lactic acid and promotes the flourishing of competing, beneficial bacteria. The CDC has recorded, on average, only a few incidents of illness per year traceable to raw-milk cheeses across the last couple of decades, and many of those cases involved un-aged cheeses, such as Mexican queso fresco.
Raw Probiotics
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