Pasteurized vs. Unpasteurized Apple Cider
Can anyone tell me the difference between the two besides the obvious (one is pasteurized, one is not)? A local farm has hundreds of apple trees, and when speaking to the man who owns the place, he told me they sell unpasteurized cider in the fall. Is there a taste difference between the two?
re: Caitlin McGrath
I absolutely second that comment!
Mels --just hug and kiss and tenderly care for this farmer, because in my experience, at least here in NYC it has been increasingly difficult to find pure apple cider (I mean untreated cider.)
The last farmer I knew was selling untreated cider decided to start using a special treatment, I think UV light or something that the farmer was told was the least damaging to the flavor. It's not pasteurizing, and even so, the difference is quite noticeable.
Enjoy the untreated cider as long as you have it.
Immense. The unpasteurized is alive (and, if you don't open it for 2-3 weeks, it will start to ferment very pleasantly), the pasteurized is dead and is basically cloudy apple juice.
Apple cider lovers generally hate pasteurized cider, unless they (or their loved ones) have immuno-suppression issues where the risk of drinking unpasteurized cider is more salient.
Due to overaggressive regulation by the USDA, unpateurized cider can only be purchased directly from the orchards.
What he said. Some places used to sell unpasteurized at farmer's markets here in Boston (I guess under the argument that a market was direct from the farmer and so equivalent to the farm), but they've started to crack down on that, too. Cider lovers are left bereft. Particularly cider lovers who prefer cider a little fizzy and fermented. The French apparently have a number of terms for different levels of fermentation - I think the very lightly fermented is cidre doux? Someone here must know.