The results of the Raw Cheese project, in the framework of which unpasteurized milk cheese was produced for the first time in Greece, will be presented at an event that will take place on Monday, January 16, 2023 (12:00) in the Seth Frank room of the "Aliki Perrotis" Study Center of Perrotis College, on the premises of the American School of Agriculture.
Abroad, cheese production from fresh (ie unpasteurized) milk is quite common and includes highly recognizable products (eg Pecorino di Filiano, Cacioricotta, Roquefort, Brie). In Greece, until recently the mandatory (for health reasons) pasteurization of milk for cheese making did not allow the production of cheese from raw milk. The new framework recently introduced allows, under conditions, the production of cheese from raw milk. According to article 5 par. 2, of the Ministerial Decision (MA) No. 3724/162303 of the Minister of Rural Development and Food, Official Gazette 3448/22-12-2014, the production of cheeses aged for at least two months from raw milk is allowed following a decision of the competent veterinary authority.
The object of the Raw Cheese project is the formation of an integrated system of production, promotion and distribution of cow's cheese from raw milk with superior characteristics and parallel high business value from the model vertical integrated cow-feeding unit of the American Agricultural School.
For its production, traditional technology is used that gives the special organoleptic characteristics (taste, smell, texture) of milk. The raw material is fully controlled and comes from a unit that follows a specific zootechnical management standard. In addition, within the framework of the project, the specifications for the production process and the assurance of the characteristics that determine the quality of the semi-hard cheese are formulated.
The purpose of the event is to inform about the results of the project and is addressed to all interested parties involved in the agri-food supply chain who want to implement modern integrated systems for the production of cheese from fresh cow's milk with superior quality characteristics.
The project is implemented by the Strategic Projects Management Office of the American School of Agriculture in collaboration with the Veterinary Research Institute of the Hellenic Agricultural Organization Dimitra and the Animal Science Laboratory of the Department of Veterinary Medicine of the Aristotle University of Thessaloniki, with the co-financing of Greece and the European Union through NSRF funding.
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