Raw milk cheeses are made with cow, goat or sheep milk that has not been pasteurized, that is, the milk is not heated to a temperature above 35º C.
The main benefits of consuming raw milk are to the palate since the process of pasteurization causes a 70% loss of milk flavor. It is a popular belief that raw milk cheese can cause infections. Although it is possible, the reason is not due to the raw milk itself, but to the handling of it in the cheese making process. In fact, even if milk is pasteurized it can be contaminated.
Thanks to the differences in dairy pastures, cheeses made with raw milk are tastier and provide a greater variety of flavors, aromas and subtleties depending on where they are produced, than those made with pasteurized milk. According to specialists, cheeses are more natural, more intense, interesting, and authentic, since they transmit characteristics of the land where they are produced.
The grazing areas in the Hatillo Region are known for their quality and freshness. The cows graze all year round unlike other cows in cold territories that spend half the year locked in stables.
In addition to its flavor, Vaca Negra raw milk cheeses are made with milk from local dairy farms purchased near our facilities. This makes our ecological footprint much smaller and also supports our country’s traditional rural lifestyle and agriculture.
Among the many benefits of raw milk, we find that it contains vitamins A, B, C, D, E, and K. Likewise, they have a good mineral content that will be easy to absorb thanks to live lactobacilli. They have many digestive enzymes that would be destroyed in the pasteurization process, which facilitate the correct digestion of milk.
Finally, it should be noted that the consumption of cheeses made with unpasteurized milk is completely safe. It is scientifically proven that any cheese with more than 60 days of production is perfectly suitable for consumption.
At Vaca Negra our cheeses are made from 100% raw cow’s milk on the same day of milking with the strictest health and safety measures. Our cheeses are aged for a period of no less than 2 months in our cellar. They are inspired by European cheese recipes but are all original recipes. The production process of this type of cheese is artisanal.