A cheese producer Recalls Raw-Milk Goat Cheeses over Salmonella

On September 8, 2026, RappelConso published the voluntary recall — issued without a prefectoral order — of raw-milk goat cheeses produced by a cheese producer, due to the presence of Salmonella. The authorities advised anyone who had consumed the product and developed sudden-onset gastrointestinal symptoms — diarrhea, vomiting, fever and headaches — between 6 and 72 hours after consumption to see their doctor and mention having eaten the product, with particular attention to young children, pregnant women, immunocompromised people and older adults, groups in which symptoms can be more pronounced.

Goat cheeses made with raw milk — with no prior pasteurization — carry a structurally different risk from cheeses made with pasteurized milk, because they forgo the one step in the process capable of reliably eliminating Salmonella before fermentation. European legislation allows this kind of production on the grounds that it gives the product distinctive organoleptic characteristics, but it shifts responsibility for microbiological control entirely onto milking hygiene, herd health and handling conditions on the farm, with no process barrier to correct a failure in those upstream controls.

For TAAG, a raw-milk cheese recall over Salmonella confirms that this segment of the artisanal cheese industry — which in France enjoys specific regulatory protection for its heritage and gastronomic value — needs to offset the absence of pasteurization with a markedly higher frequency of microbiological sampling of the raw milk and of the product at different ripening stages than a cheese made with heat-treated milk.