To study this question, Hans-Peter Bachmann (Agroscope) made a journey along seven artisan cheesemakers that uphold the tradition on raw-milk cheesemakers.

He identified fourteen requirements for a future-oriented raw-milk cheese production system. These can be broken down into four categories:

• people,
• milk,
• technology and
• framework conditions.

You can read the findings of this interesting journey, including a comparative study of cheese made of raw milk and thermised milk, in the final report.

Link to final report, available in English, German, French and Italian.

On the picture: cheesemaking by the family Poncet at Alpine Dairy La Duchatte