Almost all our cheeses are unpasteurised. This stems from a belief that the flavour of the milk owes so much to what the cows eat and drink; and that pasteurisation destroys those subtle flavours that make all the difference. It’s the dairy version of “terroir”: the cheese should reflect the land on which the cows live. That, in turn, demands the highest hygiene standards, and the best care of the herd, so everyone wins. For matter of fact advice on the safety of unpasteurised cheese click here under the Pregnant section. It’s a Food Standards Agency site.
PS: we are always looking for more great pasteurised cheeses for those whose diet demands them.
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