APRIL 17, 2026
The Raw Milk Cheese Safety Debate: What Recent Outbreaks Mean for Your Cheese Board
You're standing in the cheese section at City Market, eyeing that beautiful wedge of aged Vermont cheddar made from raw milk. The label says "aged 60 days or more," which means it's legal to sell in the United States. But after hearing about recent E. coli outbreaks linked to raw milk cheese, you're wondering: is it actually safe to eat? The answer, like many things in the world of artisanal food, is more complicated than you might expect. Recent outbreaks have exposed serious flaws in America's decades-old safety framework, while European cheesemakers continue producing raw milk treasures with seemingly fewer problems.
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