You thought you've heard it all; bird flu from a bird - sure, bird flu from your pet cat - maybe, but bird flu from cheese?! Yep, you heard it right! Your hunk of aged gouda might just be hosting a bird flu party.

According to a recent study by Cornell University, the bird flu virus is the unwanted guest at your cheese party that refuses to leave. No matter how much you age that piece of cheese, this resilient virus has got staying power. Interestingly, up until now, this was a party we didn't even know was happening.

In the US, raw milk cheese has to age for 60 days before it can make its grand appearance on grocery store shelves. This party prep was thought to kick out any pesky microbes looking for a good time. However, this new study suggests otherwise.

Nicole Martin, PhD, co-author of the study and an assistant research professor in dairy foods microbiology at Cornell University, pointed out that there have been no instances of bird flu transmission through cheese consumption in the US so far. However, this is not an invitation to start chowing down on raw cheese.

The fat and protein content, as well as the relatively low temperature during the aging process, contribute to the virus' chilling stay in the cheese. The new study suggests that even our buddy bird flu's viral cousins that infect cows - not humans - might survive the cheese aging process.

But before you start chucking all your cheese out the window, the majority of raw milk cheese still seems to be safe, declares Keith Poulsen, DVM, PhD, a clinical associate professor of medical sciences at the University of Wisconsin-Madison School of Veterinary Medicine.

Furthermore, most raw cheese producers are niche artisans, and these cheese Sherlocks are likely at a lower risk for influenza infection. These cheese artisans comprise a closed group, do not move their animals in high-risk transport, and produce seasonal grazers.

However, if you're the cautious type and want to avoid raw milk cheese until more clarity comes, keep an eye out for ‘unpasteurized milk’ listed in the ingredients. And if you’re the super-anxious type, you can try your luck and directly contact the producers.

To cap it all, David J. Topham MS, PhD, professor of microbiology and immunology, believes everyone has to make their own decision. Whether you love raw cheese more than staying flu-free, it's entirely up to you to take a bite or wait it out.