Italy’s dairy association Assolatte has released safety recommendations for the summer consumption of artisanal cheeses, urging consumers to make informed choices while enjoying Italian culinary excellence. As August approaches, millions of Italians prepare for holidays filled with excursions, relaxation, and discovery of local gastronomic traditions through summer picnics—prime opportunities to savor authentic mountain cheeses alongside polenta, cured meats, and game. The association emphasizes “the importance of conscious selection when purchasing certain handmade specialties, particularly those made with unpasteurized milk,” noting these traditional products may carry microbiological risks without validated production processes.
“Pasteurization serves as a crucial measure to ensure food safety without significantly altering nutritional and sensory qualities,” Assolatte stated. Scientific studies confirm “no substantial differences exist between raw and pasteurized milk, nor in cheeses derived from them.” The association clarified that many raw-milk cheeses like Grana Padano and Parmigiano Reggiano remain entirely safe due to their specific production methods and extended aging, which even pediatricians endorse.