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E. coli outbreak linked to raw milk cheese brand: CDC, FDA (abcnews.com)
submitted 1 day ago by to c/news@lemmy.world
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The U.S. Food and Drug Administration and Centers for Disease Control and Prevention said they are investigating a multistate outbreak of E. coli infections potentially linked to Sierra Nevada Graziers raw milk cheese.

Thirteen people in nine states have been sickened in the E. coli outbreak, including eight who were hospitalized and three who developed hemolytic uremic syndrome, a potentially serious complication of E. coli infection that presents with bloody diarrhea and fever, according to the CDC. No deaths have been reported, the FDA said.

States with E. coli cases linked to raw milk cheese include California, Colorado, Georgia, Kentucky, Michigan, Nevada, Oregon, Tennessee and Utah.

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[–] 4 points 18 hours ago* (last edited 10 hours ago)

I'm not exactly some kind of cheese expert, but I've eaten a lot different cheeses in my day

I'd agree that on average, unpasteurized cheeses taste better

But some of the best cheeses I've had have also been pasteurized.

I think it's mostly the size of the difference kinds of operations and how much care they put into their products.

There's a lot of mediocre manufactures making pasteurized cheese and they're making industrial quantities of it.

Whereas the companies making raw milk cheeses tend to be smaller operations where they're putting more care into their product. They can be choosier about where their milk comes from, and are more hands-on with the process.

But if you can find a brand that puts that kind of care into it but pasteurizes their products, I haven't found there to be a dramatic difference.

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