The Canadian Food Inspection Agency, under the Food and Drug Regulations, allows the making and the sale of cheese made with raw milk provided that:
Article 8.08.044 (1): "....No person shall sell cheese, including cheese curd, that is not made from a pasteurized source unless it has been stored.
Article B.08.030: "stored" means to have been kept or held at a temperature of 2ºC more for a period of 60 days or more from the date of the beginning of the manufacturing process.
And every batch of cheese is analyzed for bacterial content before being released. Limits for E. coli and Staphyloccocus aureus are set by the Agency and must be met.
So, enjoy the flavour of La Chaudière raw milk cheddars and Swiss emmental without concerns. The mild cheddar, our youngest raw milk cheese, exceeds the requirements with an aging period of 90 days.
