Do supermarkets sell unpasteurized cheese?

January 6, 2026 •

4 min read

While most supermarket cheese is pasteurized for safety and consistency, it is a little-known fact that many stores legally sell aged raw milk varieties. These options often provide a more complex and intense flavor profile, though they require careful handling and pose specific risks for certain individuals.

Quick Summary

Supermarkets do legally sell specific types of unpasteurized cheese, provided they have been aged for at least 60 days to reduce bacterial risk. Most fresh and soft cheeses found in stores are pasteurized, and consumers should always check labels for confirmation.

Key Points

Aged raw milk cheeses are legal: Supermarkets legally sell many aged unpasteurized cheeses, but they must ripen for at least 60 days in the U.S..
Flavor is more complex: Unpasteurized cheese often features a richer and more nuanced flavor profile compared to its pasteurized counterparts.
Check the label: Always read packaging carefully for phrases like "made with raw milk" to confirm if a cheese is unpasteurized.
Not all raw milk cheeses are safe: Vulnerable populations, such as pregnant women, should avoid all unpasteurized cheese due to the risk of listeriosis.
Soft cheeses are usually pasteurized: Most soft, fresh cheeses found in supermarkets are pasteurized to minimize health risks and achieve a consistent product.
Common raw milk cheeses: Look for aged, hard varieties like Parmigiano-Reggiano, Comté, and some cheddars, which are frequently made with raw milk.

The Surprising Truth About Supermarket Cheese

When you browse the cheese aisle, you're likely to encounter a vast selection, with most products clearly labeled as pasteurized. The pasteurization process involves heating milk to a specific temperature for a set time to kill harmful bacteria, ensuring a safe and consistent product. However, this is not a universal requirement for all cheese sold in supermarkets, particularly in countries like the U.S. and Canada. The key lies in the aging process and the specific type of cheese.

Raw milk cheese, also known as unpasteurized cheese, is made from milk that has not undergone this heating process. To be legally sold across state lines in the United States, unpasteurized cheese must be aged for at least 60 days. This extended ripening period, combined with other factors like lower moisture content and higher acidity, creates an environment where most pathogenic bacteria cannot survive. For this reason, you can often find aged raw milk cheeses like Parmesan, Gruyère, and some cheddars on supermarket shelves. Many traditional European cheeses, such as Comté and Roquefort, are also naturally made with raw milk and are available through reputable importers.

The 60-Day Rule and Its Impact

The 60-day aging rule is a crucial food safety standard that dictates which unpasteurized cheeses are permitted for widespread sale. This means that younger, softer raw milk cheeses, like a fresh chèvre, are much less common in mainstream supermarkets due to the higher risk of contamination from bacteria like Listeria monocytogenes. Instead, you'll find these young raw milk products in specialty shops or directly from local farms where regulations differ. The longer aging period for hard cheeses effectively acts as a natural safeguard.

How to Identify Unpasteurized Cheese and Read Labels

Knowing how to identify unpasteurized cheese is essential for making informed purchasing decisions. The most important step is always to read the label. By law, cheese made from raw milk must be clearly marked as such, with phrases like “made with raw milk” or “unpasteurized”. This applies to both domestically produced and imported cheeses. If a label does not specify raw milk, you can generally assume it is pasteurized. This clarity is especially vital for vulnerable groups, such as pregnant women, the elderly, and immunocompromised individuals, who are advised to avoid unpasteurized dairy products due to a heightened risk of listeriosis.

A Comparative Look: Pasteurized vs. Unpasteurized Cheese


Feature	Pasteurized Cheese	Unpasteurized (Raw Milk) Cheese
Milk Treatment	Heated to kill harmful bacteria.	Milk is used in its natural, raw state.
Flavor Profile	Generally milder and more consistent.	More complex, nuanced, and reflective of its terroir (environmental factors).
Shelf Life	Often has a longer, more predictable shelf life.	Varies, but can have a shorter optimal life for softer varieties.
Safety Profile	Widely considered the safest option, especially for high-risk individuals.	Risk is reduced significantly by aging, but a residual risk remains.
Supermarket Availability	Very common, especially for fresh and soft cheeses.	Limited to aged, hard cheeses due to safety regulations.

Unpasteurized Cheeses You May Find in Supermarkets

While not exhaustive, this list represents common examples of aged, hard raw milk cheeses that you might encounter in a well-stocked supermarket or specialty store:

Parmigiano-Reggiano: A quintessential hard, granular cheese from Italy.
Comté: A pressed, cooked cheese from France with a rich, nutty flavor.
Roquefort: A French blue cheese often made with raw sheep's milk.
Aged Cheddar: Certain artisanal cheddars from specific creameries.
Gruyère: A hard Swiss cheese with a salty, nutty profile.

Cheeses Requiring Caution, Especially for Vulnerable Groups

For those with weakened immune systems, pregnant women, and the elderly, the safest option is to stick to products clearly labeled as pasteurized. Even soft cheeses that are pasteurized should be handled with care to avoid cross-contamination at the deli counter. The following cheese types are traditionally and frequently made with unpasteurized milk and should be avoided unless explicitly stated otherwise on the label:

Soft, bloomy-rind cheeses like Brie and Camembert.
Blue-veined cheeses such as Gorgonzola and Roquefort.
Soft Mexican-style cheeses like Queso Fresco and Queso Blanco.
Surface-ripened cheeses like Morbier and Reblochon.
Fresh, unaged cheeses like some artisanal goat cheeses.

Conclusion: Read Your Labels for Ultimate Peace of Mind

The presence of unpasteurized cheese in supermarkets is a testament to traditional cheesemaking and the regulatory systems that ensure consumer safety through processes like the 60-day aging rule. While the vast majority of products are pasteurized, seeking out aged, raw milk options can offer a more complex and flavorful culinary experience. The ultimate takeaway, however, is the importance of vigilance. Always check the packaging for clear labeling to understand what you are buying, especially if you belong to a vulnerable population. By doing so, you can enjoy the rich world of cheese with confidence and peace of mind. For more detailed food safety information from a government source, consult the U.S. FDA guidelines on food safety for pregnant women: https://www.foodsafety.gov/people-at-risk/pregnant-women.

Frequently Asked Questions

While the 60-day aging rule in the U.S. significantly reduces the risk of harmful bacteria in raw milk cheeses, a small residual risk of foodborne illness exists. Vulnerable individuals, including pregnant women, the elderly, and those with weakened immune systems, are advised to avoid unpasteurized cheese entirely.

You can often find aged, hard varieties made from raw milk, including Parmigiano-Reggiano, Comté, Gruyère, and certain artisanal cheddars. These are legally sold because their long aging process provides a natural defense against pathogens.

Not all, but most soft cheeses in U.S. supermarkets are pasteurized. However, some imported soft cheeses may be unpasteurized. It is crucial to check the label for confirmation, especially for soft, blue-veined, or Mexican-style varieties.

Many cheese enthusiasts prefer unpasteurized cheese for its more complex and nuanced flavor profile. The natural microbes present in raw milk are believed to contribute to a deeper, more expressive taste that is reflective of its origin, a concept known as terroir.

The most reliable method is to read the label. Cheeses made with raw milk must be labeled as such. If the label does not mention raw or unpasteurized milk, you can assume it is pasteurized.

For most healthy adults, yes, the minimum 60-day aging requirement is considered sufficient to significantly reduce the risk of harmful bacteria. However, no process can guarantee 100% safety, and the risk is higher for sensitive groups.

The risk of Listeria from aged, raw milk cheeses is low, but not zero. The risk is primarily associated with soft, unaged raw milk cheeses, and sometimes occurs from cross-contamination at the deli counter, even with pasteurized products. Vulnerable individuals are advised to exercise caution.

No. Health authorities strongly recommend that pregnant women avoid all unpasteurized cheeses, regardless of whether they are aged. The risk of listeriosis is elevated during pregnancy and can have severe consequences.