The Modern Cheese-Making Approach: Safety First, But at What Cost?
Industrial cheese producers today prioritize safety and efficiency. Extensive facilities often use ultra-pasteurization to process milk and synthetic additives to prevent spoilage and mold. For example, many factories apply dry antifungal powders or edible antimicrobial coatings to stop unwanted mold “blooming” on cheese rinds. A common preservative used is natamycin, an antifungal agent that regulators, such as Health Canada, permit on cheese surfaces to inhibit mold growth. These measures effectively eliminate harmful microbes and extend shelf life. Pasteurization, heating milk to high temperatures, destroys dangerous bacteria like Listeria or E. coli that can cause illness. Likewise, natamycin sprays or nanoparticle coatings prevent mold growth, ensuring the cheese remains visually clean and safe to eat throughout a long distribution cycle. In short, large producers strive to make cheese as safe as possible, complying with food safety regulations and minimizing the risk of contamination.
The upside of this approach is clear: It prevents foodborne illness and spoilage. Fewer people get sick from pathogens in cheese when milk is thoroughly pasteurized and the finished cheese is protected from contamination. Industrial methods also cut costs – automated processes and preservatives allow mass production with less manual handling, making cheese more affordable. We recognize that these products have a role. They provide inexpensive, consistent cheeses that meet the dietary needs of those who may be very sensitive or have a weak immune system. In fact, some people must rely on ultra-safe dairy products. For example, highly immunocompromised individuals are often advised to avoid any raw or unpasteurized foods. In those cases, hyper-hygienic cheese can be the right choice.
The Hidden Cost of Sterilization: Losing the Good with the Bad
However, “safe” does not always mean “healthy”. There is a hidden cost to over-sterilizing cheese. By design, ultra-pasteurization and chemical preservatives wipe out microbes indiscriminately. They kill both the harmful and beneficial bacteria. Food scientists have begun to acknowledge that certain preservatives, while protecting against pathogens, also harm the beneficial bacteria our bodies need. For instance, the typical food preservative nisin (a natural antibiotic added to some cheeses and meats) doesn’t only kill pathogens – it can also kill the “good” bacteria in your gut.
Researchers at the University of Chicago found that nisin kills beneficial gut microbes, sometimes even more effectively than it kills harmful bacteria. This means that consuming foods laced with strong antimicrobials may disrupt the healthy balance of your gut. Indeed, studies on mice show several food additives (like certain sulfites, sorbates, and benzoates) can trigger gut bacteria imbalances and even lead to glucose metabolism issues. In simpler terms, when we constantly consume ultra-processed, sterile foods, we may be sterilizing our own digestive system in the process.
When Heat Destroys Nutrition
Industrial cheese-making also strips away some nutritional value. High-heat pasteurization can denature proteins and destroy specific vitamins and enzymes in milk. In fact, it’s known that pasteurization reduces the levels of vitamins A, B, C, and E in milk, as well as minerals like calcium and phosphorus. Important enzymes naturally present in raw milk, such as lactase (which helps digest lactose), alkaline phosphatase, and lactoperoxidase, are inactivated by pasteurization. These enzymes support digestion and immune function. When they are gone, the resulting cheese is nutritionally poorer.
Experts note that raw milk cheeses contain all the enzymes needed to digest dairy. But pasteurization destroys those enzymes, which is one reason many people have trouble digesting processed dairy. Similarly, any probiotic bacteria originally in the milk are obliterated by heat and chemicals. While industrial cheese may be sterile, it is also biologically “dead”. It is lacking the live cultures and enzymes that support our health.
Another thing to watch is the list of additives on mass-produced cheese. It’s wise to check the labels on your cheese. If you see ingredients like natamycin (pimaricin), potassium sorbate, or cellulose powder, understand these are there to make the product last longer or look better. They are approved as safe in small quantities. But consuming them daily over the years is not something our ancestors’ bodies were adapted to. A recent scientific review bluntly stated: “Several food additives have been proven to exert negative effects on the gut microbiota and therefore the host.” In other words, preservatives might keep cheese from molding, but what are they doing to you as the consumer? It’s a question worth asking, especially if you value your gut health and overall immunity.
Overcleaned Food and the Immune System: The Hygiene Trade-Off
By removing every trace of “bad” bacteria from our food, we might be making ourselves weaker in the long run. Our immune system is like a muscle – it needs regular exercise and challenges to stay strong. In an overly sanitized environment, the immune system gets no practice. Doctors refer to this concept as the hygiene hypothesis: children who grow up in spotless homes (with no pets, no dirt, and everything disinfected) often develop more allergies and asthma, not fewer. The reason is that their developing immune systems have never encountered common microbes to learn what is harmful and what is harmless. Later on, their bodies overreact to pollen, dander, or benign substances because the immune system is essentially bored and trigger-happy.
The same concept applies to our gut. If all the food you eat is ultra-pasteurized, sterilized, and preserved so that it contains zero live microbes. Your gut microbiome may become impoverished and overly sensitive. Commensal bacteria (the friendly microbes in our intestines) perform essential jobs. They help break down food, produce vitamins, and crowd out pathogens. But if your diet kills those commensals, opportunistic germs can take advantage. You end up with a gut populated by only a few hardy survivors. Not the rich ecosystem of bacteria that keeps us healthy. Paradoxically, eating completely germ-free foods could lead to a weaker defense, much like a body kept inactive becomes frail. Balance is key: our bodies evolved alongside a world of microbes, and exposure to small amounts of benign bacteria can actually train and strengthen our immune responses.
The Body Needs a Challenge
Think of an example: lactose intolerance. Many people who stop consuming lactose (the sugar in milk) entirely will lose the ability to digest it. Why? Because their gut produces less lactase enzyme when it’s never needed. We see this with “lactose-free” milk products – they’re made by adding lactase enzyme to break down the lactose in advance. That’s perfectly fine occasionally, but if someone only ever drinks lactose-free dairy, their body gets lazy and might quit making lactase altogether. Then they become truly lactose intolerant in the long run.
In a similar way, if you never consume any foods with even trace amounts of microbes, your immune system might down-regulate its vigilance. It’s as if the immune system says, “Why maintain a standing army when there are no battles?” One day, when you do encounter a new bacterium, even a normally harmless one, your unprepared body could overreact or struggle to cope. Safe is not always healthy – by overprotecting ourselves, we may create new vulnerabilities.
Balance Over Sterility: Clean Enough, Not Lifeless
None of this means we advocate eating filthy food or raw meat! Basic food safety and hygiene are still critical – nobody wants a Salmonella infection. Washing your fruits and vegetables is still wise. But there is a big difference between reasonable cleanliness and total sterilization. Over-pasteurizing and over-preserving our foods can tip the scales too far. It’s about finding a healthy medium, where harmful germs are minimized but beneficial microbes are welcomed. Your body wants to be challenged just enough to keep it resilient. As one article from UCLA Health explains, using strong antibacterial products everywhere “wipes out vast swaths of beneficial microbes” and can contribute to problems like antibiotic resistance. The goal should be balance, not zero tolerance for all bacteria.
When it comes to cheese and other fermented foods, this balance can be achieved by traditional methods that naturally keep harmful microbes in check while nurturing the good ones. Fortunately, such methods have existed for millennia in food cultures around the world. One shining example is the use of fermentation, which leads us to the artisanal approach to cheese-making.
Artisanal Cheese-Making: Raw Milk and Kefir Cultures for Better Gut Health
While large factories focus on sterile uniformity, many artisanal cheesemakers take a distinctly different path. We at Secret Lands Farm proudly belong to this traditional camp. Our approach might sound old-fashioned, but modern science is increasingly validating its health benefits. We start with raw milk – rich, whole milk that has not been pasteurized. Raw milk from healthy, pastured animals is rich in natural enzymes and a diverse community of beneficial bacteria.
This is the type of milk humans have drunk and made cheese from for thousands of years. By not heating the milk, we preserve all of its original nutrition. Raw milk cheese contains the full spectrum of amino acids, healthy fats, and probiotic microbes as nature made them. As cheese expert Max McCalman points out, “Raw milk cheeses have a wider diversity of bacteria, yeasts and molds, which contribute to a healthy gut biome.” In other words, raw milk cheese isn’t just a food – it’s a living community that can nourish your gut.
Kefir: Nature’s Perfect Culture for Safe, Living Cheese
Of course, making cheese from raw milk requires great care and patience to ensure safety. We embrace that responsibility through traditional fermentation and aging. At Secret Lands Farm, we use kefir grains as our starter culture for cheese. Kefir is a remarkable fermented milk drink known as the “champagne of dairy” for its effervescence and tang. More importantly, kefir is a probiotic powerhouse. Kefir grains (which look like cauliflower florets) contain a symbiotic matrix of up to 100 strains of beneficial bacteria and yeasts. When we add them to raw milk, they immediately start consuming lactose and producing lactic acid, which naturally suppresses the growth of harmful bacteria.
The milk ferments under controlled conditions, and over time, it turns into a young cheese curd enriched with kefir’s probiotics. We then age our cheeses for at least 60 days – this is not just our policy but also the law for raw milk cheese in Canada, to ensure any potential pathogens have died off. By the end of that aging period, 99.9% of lactose is gone (eaten up by the bacteria), and any bad actors in the milk have been outcompeted by the good microbes and eliminated by the cheese’s acidity. The result is a cheese that is both safe and brimming with beneficial cultures.
Nature’s Smart Way to Protect and Nourish
It’s worth emphasizing the unique nature of kefir fermentation as a safety mechanism. Instead of sterilizing the milk with heat, we let friendly microbes do the job for us. The good bacteria in kefir actively kill many harmful bacteria and even some fungi, but – and this is crucial – they do not kill everything. Kefir naturally finds a balance. It colonizes the cheese (and later, your gut) with armies of beneficial organisms, leaving no room for pathogens. Yet it doesn’t create a sterile product. This means you’re consuming a lively mix of probiotics with every bite.
These microbes go on to colonize your gut and strengthen your microbiome, much like eating live yogurt or drinking kombucha, but with even more diversity. In fact, kefir is often considered more potent than yogurt because of its broader range of microbes. Scientists have attempted to replicate kefir grains in laboratories, but their efforts have been unsuccessful. Kefir’s exact symbiotic structure cannot be replicated or replaced by pure cultures. The grains have evolved over centuries and are impossible to fully reproduce artificially. This truly is nature’s technology at work.
Because our cheeses are made from raw milk fermented with kefir, they are absolutely loaded with probiotics and enzymes. Far from removing nutrients, our process actually adds new nutrients and beneficial compounds during the fermentation process. For example, as the microbes work, they create B vitamins and short-chain fatty acids that weren’t present in the raw milk. A 2020 study found that when adults switched to raw milk and raw dairy products for 12 weeks, they experienced a significant increase in gut Lactobacillus populations and higher levels of healthful fatty acids in their stool.
A Natural Boost for Gut and Immune Health
In our own experience, many customers report improved digestion when eating our raw kefir cheese versus conventional cheese. The probiotics in raw fermented dairy can help restore balance in the gut, potentially easing issues like lactose intolerance and inflammatory conditions. In fact, raw milk itself has been linked in large European studies to lower rates of asthma and allergies in children. This is likely because raw milk’s diverse microbes and proteins train the developing immune system rather than overstimulate it. Our flagship cheeses are made from sheep’s milk – already one of the most nutritious milks in the world – combined with kefir, the world’s most powerful natural probiotic. It’s a match made in heaven for your health. We often say: the healthiest milk (sheep) + the healthiest culture (kefir) = the most nourishing cheese.
Modern research is increasingly supporting what traditional cheesemakers have always believed. Fermented foods are incredibly beneficial for the gut and immune system. A 2021 Stanford University study showed that adults who ate a diet rich in fermented foods (like yogurt, kefir, kimchi, and traditional cheeses) for 10 weeks developed greater microbiome diversity and lower levels of inflammation than those on a standard high-fiber diet. Fermented foods introduced so many good bacteria that the participants’ immune systems actually calmed down. Key inflammatory markers in their blood went down as their gut flora balanced out.
When Taste Reflects True Craftsmanship
This is profound, considering chronic inflammation is linked to everything from arthritis to depression. It aligns with our belief that authentic raw cheeses can be healing. By eating food that is alive (in a good way), you help your body develop a resilient, well-trained immune system. Kefir, in particular, doesn’t just transiently pass through. It can colonize the gut and continually fend off harmful microbes. It acts like a friendly doorman that keeps the peace in your digestive tract.
Another benefit of our artisanal method is flavor and quality. It may not be a direct health factor, but it does matter. Raw, fermented cheeses simply taste more complex and rich. They are free of the chemical aftertaste that some preservative-treated cheeses have. We don’t need to add “makeup” to our cheese. The natural rind develops from harmless molds and yeast in the aging cellar. And we tend it by hand (no need for plastic coatings or antifungal sprays). The result is a cheese that delights your palate and nourishes your body. Contrast that with industrial block cheese sealed in plastic, which never develops a rind at all (or has an artificial one) because it’s been coated in anti-mold agents. You can literally see the difference between a cheese protected by living culture versus one protected by chemicals.
Striking a Balance: Tradition Meets Food Safety
It’s essential to note that we aren’t entirely opposed to large cheese producers or suggesting that all modern cheese is inherently bad. Industrial cheese-making has done an excellent service in making cheese accessible and generally safe for a huge population. There are indeed people who cannot tolerate raw dairy – for example, individuals with certain medical conditions or those who have severe dairy protein allergies. For them, a pasteurized, highly controlled product might be the only option. We respect that every type of cheese has its place. Our aim here isn’t to shame anyone for their cheese choices, but to shed light on the differences. We want our customers and community to be informed about what goes into their food and how it might affect their health.
Why We Stay Traditional
At Secret Lands Farm, we choose the traditional path because we believe it yields a healthier outcome for the average person. We put in extra time, labor, and love to create cheese the old way. Not because it’s easier (it’s not!), but because we genuinely think it’s better for you. Our cheeses are crafted in small batches, under stringent cleanliness, of course. But without sterilizing away all the goodness. We rely on time-honored techniques, such as raw fermentation and extended aging, to ensure the safety of our products. By Canadian law, any raw milk cheese must be aged for a minimum of 60 days, and we adhere strictly to this requirement. The good news is that aging not only makes the cheese safe. It also develops exquisite flavor and allows probiotics to mature fully.
The end result is a safe product by regulatory standards and a deeply nutritious product by our standards. As the Canadian Food Inspection Agency’s own data shows, properly aged raw milk cheeses on the market are overwhelmingly clean. In a recent 4-year survey of 2,000+ samples, virtually none contained dangerous pathogens. So, done right, traditional cheeses can meet safety benchmarks without resorting to the “overcleaning” that we’ve been cautioning against.
Awareness is key
We encourage you to read the labels and ask questions about how your cheese is made. If you see a long list of additives or if the cheese is labeled “ultra-pasteurized,” understand what was sacrificed for that safety and shelf life. On the other hand, if you try an artisanal raw milk cheese (especially one made with natural cultures), notice the complexity of the taste and how your body feels after consuming it. Many people report they can digest raw aged cheeses more easily than processed cheese – that’s no coincidence. The enzymes and friendly microbes are aiding your digestion. Instead of your body having to do all the work, the cheese has pre-digested some of its own components through fermentation. It’s the difference between having a supportive partner and going solo, metabolically speaking.
In our increasingly sterile modern world, choosing foods that are naturally fermented and alive is a way to reconnect with the balance that our bodies evolved to expect. It’s about trusting nature’s recipe for health. No laboratory has ever engineered a probiotic culture as intricate and compelling as kefir grains. No factory process has ever matched the subtle nutrition found in raw, grass-fed milk. By combining these and handling them with respect, we are not only preserving tradition. We hope to offer you a path to better health.
Conclusion: Safe vs. Healthy – Finding Your Own Balance
“Safe is not always healthy” – we feel this encapsulates the lesson. A carton of shelf-stable, pasteurized cheese product might be virtually guaranteed not to cause food poisoning, but will it contribute to your long-term health and robust immunity? On the other hand, a traditionally made raw milk cheese carries the vibrancy of living nutrients and probiotics that can strengthen your gut and immune system. Still, it requires trust in the producer and proper handling. The ideal scenario is not about extremes. It’s about making informed choices. We take on the extra effort and risk at the production level so that you can enjoy cheese that’s both safe and truly nourishing.
In times like these, it’s vital to remember that we are each ultimately responsible for our own health. Every day, with every meal, we make choices that either support or detract from our well-being. Our goal in sharing this information is to empower you with knowledge. We’re not here to merely sell cheese. We’re here to spark thought about the food system and its impact on our bodies. We have chosen one path – a path that trusts in natural traditional fermentation, in selective rather than total cleanliness, and in the wisdom of tradition. It works for us, and science is increasingly validating why. Because it respects the delicate balance of nature and the human body.
Awareness Is the First Step to Health
So the next time you’re shopping for cheese, take a moment to consider what’s on that label. If it reads like a chemistry set, ask yourself if that’s really necessary. If it says “raw” or “unpasteurized,” don’t be immediately afraid – if it’s from a reputable maker who ages it properly, it could be one of the healthiest cheeses you’ll eat. And if you’re ever in doubt, do some research or ask the producer. We’re always happy to explain our methods, and others in the artisan community are as well.
In conclusion, we believe in a balanced approach: one that protects you from genuine hazards but doesn’t protect you to death (pardon the phrase). Your immune system wants a workout – just not a sucker punch. Traditional raw milk cheeses made with probiotic cultures like kefir give it that gentle training, whereas completely sterile foods leave it idle. As always, moderation and awareness are key. Enjoy the incredible variety of cheeses available, but now with a new understanding of what truly healthy cheese means. Stay curious, stay informed, and most importantly, stay healthy.
Sources:
- Health Canada, Natamycin Safety Assessment canada.ca
- University of Chicago, Preservatives and Gut Microbiome biologicalsciences.uchicago.edu
- Johns Hopkins & UCLA Health, Hygiene Hypothesis in Immune Health uclahealth.org
- Cheese Connoisseur Magazine – Probiotics in Raw Milk Cheese cheeseconnoisseur.com
- CFIA (Canada) – Raw Milk Cheese Aging Requirement and Safety Survey inspection.canada.ca
- Nutrients Journal (2020) – Raw Milk’s Effect on Gut Microbiome pmc.ncbi.nlm.nih.gov
- Stanford Medicine News (2021) – Fermented Foods and Inflammation Study med.stanford.edu
- Raw Milk Institute – Pasteurization vs Raw Milk Nutrient Comparison rawmilkinstitute.org
- Handbook of Fermented Foods – Kefir Grain Uniqueness ttngmai.wordpress.com