Es wurde festgestellt, dass das Vogelgrippevirus in bestimmten Käsesorten überlebt: 4,4 % der Amerikaner trinken mindestens einmal im Jahr Rohmilch, 1,6 % tranken sie oft und 1,6 % aßen Rohmilchkäse. Die Studie ergab, dass das Vogelgrippevirus (H5N1) auch nach 120 Tagen Reifung bei 3,8 °C noch in Rohmilchkäse überleben kann.

I’ve linked to the news release in the post above. In this comment, for those interested, here’s the link to the peer reviewed journal article:

https://www.nature.com/articles/s41591-025-04010-0

From the linked article:

**Bird flu virus found surviving in certain cheeses**

Even though heating milk (like pasteurization) can kill the bird flu virus (H5N1), many people still drink raw milk or eat raw-milk cheeses, which aren’t heated. That’s a problem because the virus can survive in raw milk kept in the fridge for up to 8 weeks. **A US survey found that 4.4% of adults drink raw milk at least once a year, 1.6% drank it often, and 1.6% ate raw-milk cheeses**.

To make raw-milk cheese safer, US rules say it must be aged for at least 60 days at a cool temperature (above 35 °F/1.6 °C). This process helps kill harmful bacteria.

**The study found that the bird flu virus (H5N1) can still survive in cheese, even after 120 days of aging at 39 °F (3.8 °C).** That means the usual aging process might not be enough to destroy this virus.

Different cheeses have different levels of acidity, measured by pH. A pH below 7 is classified as acidic. Cheddar has a pH around 5.4, Camembert is close to 7, and Feta is very acidic, around 4.6.

In the study, cheese made from raw milk containing the bird flu virus still harbored live virus when its pH was between 5.8 and 6.6. But in cheeses with a pH of 5 or lower (more acidic), no virus was found.

Sorry to hear it, but glad to know it. Avoided raw milk products since a poisonous spoiled cheese outbreak killed a bunch of people in LA in the 1980s