Hygiene in Cheesemaking: A Professional Guide Cleanliness and hygiene in cheesemaking—and in the entire food production process—are absolutely essential. If we buy milk from a farmer, we have no control over milking hygiene, which is the main factor determining whether pasteurization is necessary. You can find post about pasteurisation on this blog. Even raw milk free from unwanted bacteria can become contaminated during transport or while being poured into a pot or kettle. When making cheese, you want it to turn out perfectly. No matter how good the recipe is, if your equipment, workspace, or hands are not impeccably clean, your cheese has a high chance of becoming contaminated. Potential contaminants include Salmonella , Listeria monocytogenes , Escherichia coli , and spores of Clostridium tyrobutyricum —the latter cannot be destroyed by pasteurization. Maintaining a Clean Work Area If you have a dedicated cheesemaking facility, you likely already know how to manage hygiene. But...
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