I was researching the toxoplasma virus yesterday, which is most commonly transmitted via raw dairy, though the articles only mentioned to avoid raw milk, and raw fresh cheese. This made me wonder, does long aging of cheeses eliminate these viruses? Or did this article just fail to mention them?
Cheese by nature isn’t raw. However, if that alone isn’t convincing the salt content would sure kill it. But yes, aging cheese would kill pathogens.
However, as far as I’m aware many people consumed raw dairy and encounter no issues with bacteria/virus issues. Not recommending it or anything, just pointing it out.
Viruses are not living. Each virus will have a timeline by which it denatures if it doesn’t find a host.
Bacterial infections are more of a concern with raw products because they are not pasturized. Although it can apply to viruses too as pasturization will probably denature most viruses.
Cheeses are not raw.. they are cooked.