Decoding Your Dairy: What are types of unprocessed cheese?

October 8, 2025 •

3 min read

There are over 1,800 varieties of cheese worldwide, many of which are unprocessed, offering diverse flavors and textures. This guide delves into what are types of unprocessed cheese, exploring everything from soft fresh varieties to hard, aged selections.

Quick Summary

Unprocessed cheese is made from milk with minimal manipulation, unlike processed cheese, which contains added emulsifiers and preservatives. Learn about the different types of natural cheese, their nutritional value, and how to incorporate them into a balanced eating plan.

Key Points

Unprocessed vs. Processed: Natural cheese is made simply from milk, cultures, and rennet, while processed cheese includes added emulsifiers, preservatives, and undergoes extra heating.
Categorize by Texture: Unprocessed cheese can be categorized as fresh/soft (ricotta, feta, mozzarella), semi-hard (cheddar, gouda), hard (parmesan, swiss), and blue-veined (roquefort, gorgonzola).
Rich in Nutrients: All cheese provides protein and calcium, but unprocessed versions can offer higher concentrations of these, along with phosphorus and vitamins.
Probiotic Benefits: Aged and fermented natural cheeses, like gouda and parmesan, contain beneficial bacteria that support gut health and immune function.
Digestion-Friendly Options: For those with lactose sensitivities, aged cheeses have less lactose, while goat's cheese, with its different protein structure, may be easier to digest.
Moderation is Key: While nutritious, unprocessed cheeses can be high in saturated fat and sodium, so it's important to control portion sizes within a balanced diet.
Flavor Profile: The traditional cheesemaking and aging process gives unprocessed cheeses a complex, nuanced, and diverse range of flavors and aromas.

Unprocessed vs. Processed Cheese

Unprocessed cheese, also known as natural cheese, is made through traditional methods using milk, cultures, rennet (or an acid), and salt. This process involves curdling the milk, draining the whey, and forming and aging the curds, allowing complex flavors to develop naturally. Processed cheese, on the other hand, is made by heating and blending natural cheese with additional ingredients such as emulsifying salts and preservatives, resulting in a consistent texture and longer shelf life, but often lacking the nuanced flavors of natural cheese.

Categories of Unprocessed Cheese

Unprocessed cheeses are categorized by moisture content and aging, which influences their texture and flavor.

Fresh and Soft Unprocessed Cheeses

These are typically unaged with high moisture content and mild flavors. Examples include:

Mozzarella: A stretched-curd cheese often stored in water.
Ricotta: A creamy, spreadable cheese traditionally made from whey.
Feta: A salty, tangy cheese brined and typically made from sheep's or goat's milk.
Cottage Cheese: Soft curds in a creamy dressing, known for being high in protein.
Goat Cheese (Chèvre): A tangy, soft cheese from goat's milk.
Brie and Camembert: Soft, mold-ripened cheeses with an edible rind.

Semi-Hard and Hard Unprocessed Cheeses

These cheeses have lower moisture and are aged longer, resulting in concentrated flavors and denser textures. Examples include:

Cheddar: A hard cheese with a flavor that sharpens with age.
Swiss: Known for its nutty flavor and characteristic 'eyes'.
Parmesan (Parmigiano-Reggiano): A hard, aged Italian cheese with a savory flavor, aged at least 12 months.
Gouda: A semi-hard cheese with a sweet, nutty taste.
Gruyère: A hard Swiss cheese with a nutty flavor.

Specialty Unprocessed Cheeses

Blue Cheeses: Including Gorgonzola and Roquefort, these cheeses are cured with Penicillium mold, creating distinct veins and a pungent flavor.
Raw Milk Cheeses: Made from unpasteurized milk and aged at least 60 days in the U.S.. They can offer a more complex flavor due to natural enzymes. Examples include certain cheddars and Parmigiano-Reggiano.

Comparison: Unprocessed vs. Processed Cheese


Feature	Unprocessed Cheese	Processed Cheese
Ingredients	Milk, cultures, rennet, salt. Minimal and natural.	Natural cheese, emulsifying salts, preservatives, water, dairy products.
Processing	Cured and aged naturally to develop flavor.	Shredded, blended, heated, and emulsified for consistency.
Texture	Diverse; can be creamy, crumbly, hard, or flaky.	Uniformly smooth and soft; melts easily and predictably.
Flavor	Complex, nuanced, and varies with age.	Mild and consistent due to controlled production.
Nutritional Profile	Higher concentration of nutrients, potential probiotics.	Similar nutritional value but with higher sodium and additives.
Storage	Shorter shelf-life; requires refrigeration for soft varieties.	Longer shelf-life; some products are shelf-stable.

Nutritional Benefits of Unprocessed Cheese

Unprocessed cheese is a good source of protein, calcium, and phosphorus, essential for bone health. Many aged and fermented varieties, like Gouda and Parmesan, contain probiotics beneficial for gut and immune health. Hard cheeses such as Gouda and Cheddar are also sources of Vitamin K2, important for heart and bone health. Aged cheeses may be easier for some with lactose sensitivities to digest due to lactose breakdown during maturation, and goat cheese can be more digestible for some due to its different protein structure. Raw milk cheeses may offer higher bioavailability of natural enzymes and nutrients.

Incorporating Unprocessed Cheese into a Healthy Diet

Enjoying unprocessed cheese involves moderation and smart pairing. Combining cheese with fruits, vegetables, and whole grains adds fiber and enhances nutritional value. It can also be used as a protein source in various dishes. Be mindful that natural cheeses can be high in saturated fat and sodium; choosing lower-sodium options like Swiss or fresh mozzarella and controlling portion sizes is recommended.

Conclusion

Unprocessed cheese is a natural, flavorful, and nutritious addition to a balanced diet when consumed in moderation. With a wide variety ranging from fresh mozzarella to aged Parmesan, there's a natural cheese to suit diverse tastes and culinary uses. Choosing unprocessed options allows you to enjoy the rich flavors and potential health benefits of cheese made with simple, wholesome ingredients. For more information on the cheesemaking process, visit the U.S. Dairy website.

Frequently Asked Questions

The main difference is the manufacturing process and ingredients. Unprocessed (natural) cheese is made simply with milk, cultures, rennet, and salt. Processed cheese is made by heating and blending natural cheese with additives like emulsifying salts, preservatives, and other ingredients for a longer shelf life and a uniform texture.

Yes, most aged cheeses are considered unprocessed, or natural, as their complex flavors and textures develop naturally over time through a controlled aging process. However, some shredded versions may have added cellulose to prevent clumping, so it's best to check the ingredients.

Yes, fresh mozzarella is an unprocessed cheese known as a 'pasta filata' or stretched-curd cheese. It has a mild, milky flavor and a soft, pliable texture. Both whole milk and part-skim versions are available.

For those with lactose intolerance, aged hard cheeses like Parmesan and Cheddar may be easier to digest as the lactose breaks down during the aging process. Goat cheese also tends to be easier for many people to digest due to its lower lactose content and different protein structure.

Several unprocessed cheeses offer lower fat options. Cottage cheese is a low-fat, high-protein choice. Part-skim mozzarella and fresh ricotta are also lower in fat and a good source of protein.

Yes, many fermented and aged unprocessed cheeses, including varieties of Gouda, Cheddar, and blue cheese, are known to contain probiotics, which are beneficial for gut health. These live cultures contribute to both the cheese's flavor and its potential health benefits.

Most unprocessed cheeses have a shorter shelf life and require refrigeration. Soft, fresh cheeses like mozzarella and feta are often stored in brine or sealed tubs. Harder cheeses should be wrapped in cheese paper or parchment paper and stored in a cool part of the refrigerator to allow them to breathe and maintain their quality.