Thermalized Non Homogenized Jersey

[andreark]

For years now, I have used only raw Jersey to make cheese.  But I noticed recently that Whole Foods in the SF Bay area is carrying St. Benoit Jersey.
The milk is thermalized, non homogenized, and organic. 

Has anyone used this type of milk for cheese making? 

andreark

[Stinky]

I take it it's somewhat pricy?

[andreark]

I did call Whole Foods about it, and actually it is quite a bit less.  I am currently paying (including the glass bottle deposit) about $7 a quart.
The St. Benoit is only $3 (something) a quart.  Not positive about the price, but it's definitely a lot less.

[Stinky]

Still four times as much as h/p milk...

But looking at the treatment it seems fine. It looks like some pathogens don't survive, but it doesn't go to that high of temperatures and it's cheaper.

[andreark]

I know that the thermalized milk will be safe.  What I would like to know is if the flavor of the various cheeses is as good as from raw milk.

Has anyone used and compared the 2 types of milk?

andreark

[Al Lewis]

The cheese I have made from raw milk has been superior to the PH stuff.  I've even made fresh cheeses from it.  Delicious!

[Stinky]

I have not used it, like I said, but it sounds like it's between pasteurized and raw. So not as good as raw, I'd imagine, but still good enough to warrant paying that amount.