What Defines Unpasteurized Cheese?
Unpasteurized, or raw milk, cheese is made from milk that has not undergone the pasteurization process—a heat treatment designed to kill harmful bacteria such as E. coli, Listeria, and Salmonella. This lack of pasteurization is the primary reason raw milk cheese is sought after by many food connoisseurs. By preserving the milk's natural microflora, cheesemakers are able to create products with a more complex, profound, and unique flavor profile, often described as a truer expression of its terroir.
While this method can result in exceptional depth of flavor, it also carries potential health risks, particularly for vulnerable populations, including pregnant women, children, and the immunocompromised. Consequently, regulatory standards vary significantly across the globe. For instance, the U.S. Food and Drug Administration (FDA) requires that any cheese made from unpasteurized milk must be aged for a minimum of 60 days to reduce the risk of harmful bacteria. In contrast, many European countries, like France, have a long tradition of raw milk cheesemaking with different regulations.
A Guide to Common Unpasteurized Cheeses
Identifying which cheese is unpasteurized can be tricky, as some varieties can be made with either raw or pasteurized milk. However, many traditional and famous types are made with raw milk as standard, especially when produced in their country of origin.
Hard and Aged Cheeses
Due to the 60-day aging rule in many countries, most legally available unpasteurized cheeses are hard or semi-hard varieties, as the aging process creates a less hospitable environment for pathogens.
- Parmigiano-Reggiano (Italy): This well-known, hard Italian cheese is traditionally made from raw, semi-skimmed cow's milk. It’s aged for a minimum of 12 months, and often longer, resulting in its complex, nutty flavor.
- Gruyère (Switzerland/France): A classic Swiss cheese, Gruyère is typically made from unpasteurized cow's milk, developing its characteristic nutty and earthy notes over its aging period.
- Comté (France): This French alpine cheese is known for its wide range of flavors, which vary based on its terroir and aging. It is made from raw cow's milk.
- Aged Cheddar (UK/USA): Many traditional, cloth-bound cheddars are made with raw milk, especially those produced by smaller, artisanal cheesemakers. Examples include Keen's and Montgomery's Cheddar from the UK.
Blue Cheeses
Certain blue-veined cheeses are also traditionally made with unpasteurized milk, adding to their distinct and pungent flavors.
- Roquefort (France): This famous French blue cheese is made exclusively from raw sheep's milk and aged in the caves of Roquefort-sur-Soulzon.
- Bayley Hazen Blue (USA): An award-winning American blue cheese, Bayley Hazen Blue is produced in Vermont from raw cow's milk.
Soft and Semi-Soft Cheeses
While fresh, unpasteurized soft cheeses are largely prohibited in the U.S. for safety reasons, some traditional European varieties exist.
- Brie de Meaux (France): The original, traditional Brie is a raw milk cheese, known for its supple texture and earthy, mushroomy flavors. In the U.S., most brie sold is pasteurized to comply with regulations.
- Camembert de Normandie (France): Similar to Brie, the authentic Camembert is a raw milk product, differing significantly from its widely available pasteurized counterparts.
Comparison: Pasteurized vs. Unpasteurized Cheese
| Feature | Pasteurized Cheese | Unpasteurized (Raw Milk) Cheese |
|---|---|---|
| Milk Treatment | Heated to kill bacteria | Not heat-treated beyond a low temperature |
| Flavor Profile | Milder, more predictable flavor | More complex, nuanced, and intense flavor influenced by terroir |
| Safety Risk | Lower risk of pathogens; some risk remains from post-processing contamination | Higher risk of foodborne bacteria like Listeria and E. coli, especially in softer, younger varieties |
| Regulation | Widely regulated and available globally | Stricter regulation in some countries, often requiring a minimum aging period (e.g., 60 days in the U.S.) |
| Nutritional Content | Good source of protein and calcium; some heat-sensitive nutrients lost | Richer in natural enzymes and potentially higher levels of certain vitamins and probiotics |
How to Identify Unpasteurized Cheese
When buying cheese, it's crucial to check the label if you are concerned about whether it is unpasteurized. Look for explicit wording that indicates the use of raw milk.
- Check the Label: The most reliable method is to read the packaging. Look for phrases like "raw milk," "made from raw milk," or the French equivalent, "au lait cru". Many artisanal producers are transparent about their methods.
- Ask the Cheesemonger: At a cheese counter or market, don't hesitate to ask the vendor. A knowledgeable cheesemonger will be able to tell you about the milk treatment and origin of their cheeses.
- Consider Origin and Type: Be mindful of the cheese's origin. Authentic Parmigiano-Reggiano and Roquefort are always made with raw milk. For softer cheeses, especially if sold in the U.S., assume they are pasteurized unless clearly labeled otherwise.
The Risks and Rewards of Raw Milk Cheese
For many cheese enthusiasts, the enhanced flavor and connection to traditional cheesemaking make unpasteurized cheese a superior product. The naturally occurring bacteria and enzymes in raw milk contribute to a richer, more vibrant taste profile that can't be replicated with pasteurized milk.
However, it's important to weigh these benefits against the risks. Foodborne pathogens like Listeria monocytogenes can be dangerous, leading to serious illness, especially in susceptible individuals. Regulatory bodies set safety standards for a reason, and adherence to safe handling practices by cheesemakers is paramount. The 60-day aging rule in the U.S. is specifically designed to create an environment where these harmful bacteria are unlikely to survive, making aged raw milk cheeses a safer option than their softer, younger counterparts.
Ultimately, whether you choose to consume unpasteurized cheese is a personal decision, often influenced by your health, where you live, and your appreciation for traditional culinary practices. For detailed guidance on food safety, you can always consult official resources such as the U.S. Centers for Disease Control and Prevention.
Conclusion
Understanding which cheese is unpasteurized is key to making informed dietary choices. While many widely available cheeses are pasteurized for safety, a significant number of artisanal, aged varieties, such as Parmigiano-Reggiano and Roquefort, are traditionally made with raw milk. While these offer a more intense flavor experience, consumers should be aware of the associated food safety considerations, especially for fresh, unaged varieties. Always check the label or consult a cheesemonger to be certain about the cheese's milk source and preparation, ensuring that you can enjoy your cheese of choice with confidence.
