Unlike raw milk, which is served fresh and associated with food safety risks, raw milk cheese-making is a traditional preservation method, where good bacteria is nurtured to crowd out the bad bacteria. In this session, Carlos Yescas, a traditional and raw milk cheese expert, will give dietitians an update on raw milk cheese regulations in the United States and review which popular cheeses are traditionally made with raw milk. Carlos will also explain the difference between raw, unpasteurized, and pasteurized cheese, and how the pasteurization process impacts cheese flavor and microbial activity. Kelly (Toups) LeBlanc, MLA, RD, LDN will close with guidance on cheese intake during pregnancy and will give a research update on raw milk cheese and the microbiome, and how traditional, artisanal cheeses fit into a healthy diet.

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