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Raw Milk


Raw milk cheese production
Allowed for fresh and aged cheeses.

Animal health requirements

Farms must be officially free of TUBERCULOSIS and BRUCELLOSIS and any other disease indicated by the OIE - World Organisation for Animal Health.

Milk characteristics
Cow's milk:
Allowed bacterial count: 100,000 bacteria per ml
Allowed somatic cells: 400,000 cells per ml

Milk from other animals:
Allowed bacterial count: 1,500,000 bacteria per ml

Type of plant
Registered or recognized business

Registration allows sales (direct and to retailers) but only locally (range defined by regional authorities, but normally limited to the province and neighboring provinces).
Recognition allows sales (direct and to retailers) without geographical limitations.


National exceptions for the raw material (milk)
If the bacterial count is higher than allowed, raw-milk cheeses made from that milk must be aged for at least 60 days.


The indication "made with raw milk" is obligatory.


Legislative references


Raw Milk

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