How do I know if it's raw cheese?

December 19, 2025 •

4 min read

According to the U.S. FDA, all raw milk cheese sold across state lines must be aged for at least 60 days to ensure safety. Navigating the world of cheese can be confusing, but understanding how do I know if it's raw cheese is key for those seeking specific flavor profiles or managing health concerns.

Quick Summary

Learn to distinguish raw cheese from pasteurized varieties by examining labeling clues, recognizing characteristic textures, and understanding key differences in flavor profiles. This summary covers crucial identification techniques and safety regulations for raw milk cheeses.

Key Points

Check the Label First: The most direct way to identify raw cheese is by looking for specific labels such as "raw milk" or "made from unpasteurized milk".
Understand "Thermalized": Beware of labels that say "thermalized," as this indicates the milk was heated, though not to full pasteurization temperatures, altering the cheese's character.
Trust Your Taste Buds: Raw cheese typically offers a more intense and complex flavor profile compared to the milder, more uniform taste of pasteurized versions.
Examine Texture and Appearance: Raw cheese often has a more variable, rustic texture, and its natural color can change seasonally, unlike the consistent texture and color of many pasteurized cheeses.
Know the Regulations: In the U.S., raw milk cheeses must be aged for at least 60 days, a process that naturally kills many harmful bacteria.
Ask the Experts: When in doubt, consult a cheesemonger at a specialty store or a vendor at a farmers' market for direct information on their products.
Consider Safety: While aged raw cheeses are considered safe, individuals with compromised immune systems, pregnant women, and the elderly are often advised to avoid all unpasteurized products.

The Significance of Raw Milk in Cheesemaking

Raw cheese is made from milk that hasn't been pasteurized, a heating process used to kill harmful bacteria. By not heating the milk, cheesemakers preserve natural enzymes and bacteria that give raw cheese a more complex and nuanced flavor, often reflecting the animal's diet and environment, known as terroir. While appreciated by experts for its distinctive taste, raw cheese carries potential health risks from pathogens, leading to regulations like the 60-day aging rule.

Reading the Label: The Most Reliable Method

The cheese label is typically the easiest way to identify raw cheese. Regulations in places like the U.S. require labels to clearly indicate if cheese is made from raw or unpasteurized milk.

Look for Key Terms: Search for phrases such as "raw milk," "made with unpasteurized milk," or "au lait cru".
Understand Other Terms: Be aware of terms like "thermalized," which means the milk was heated below pasteurization temperature, changing its characteristics but not being truly raw.
Consider Aging: In the U.S., raw milk cheese must be aged for at least 60 days to reduce harmful bacteria.

Relying on Sensory Clues: Flavor and Texture

Experienced cheese enthusiasts might detect differences in flavor and texture between raw and pasteurized cheeses.

Flavor: Raw cheese often has deep, complex, and intense flavors, offering a more pronounced taste compared to the milder, more consistent flavor of pasteurized cheese.
Texture: Raw cheese can have a more varied and rustic texture, whereas pasteurized cheese tends to be more uniformly smooth.
Appearance: Natural color variations can occur in raw cheese based on the animal's diet, unlike the often uniform color of pasteurized cheeses.

Other Factors: Where You Buy and What to Ask

The place of purchase and talking to vendors can also help identify raw cheese.

Specialty Stores: Staff at reputable cheese shops are often knowledgeable about their products and can help identify raw milk cheeses.
Farmers' Markets: These are good places to find raw cheeses and speak directly with producers.
Outbound Resource: For more details on raw milk cheese production and characteristics, an article from the Institute of Culinary Education is available.

Comparison Table: Raw vs. Pasteurized Cheese


Feature	Raw Milk Cheese	Pasteurized Milk Cheese
Flavor	Complex, intense, nuanced, reflective of terroir	Milder, more uniform, consistent
Texture	Can be more varied and rustic	More homogeneous and consistent
Safety Regulations (U.S.)	Must be aged at least 60 days to be sold interstate	No aging requirement related to pasteurization
Beneficial Bacteria/Enzymes	Retains natural enzymes and beneficial bacteria	Many beneficial compounds are destroyed by heat
Cost	Often more expensive	Generally less expensive and mass-produced
Typical Examples	Aged Cheddar, Manchego, Roquefort	Brie (often), Mozzarella, Cream Cheese

Conclusion

Identifying raw cheese involves checking labels, examining sensory qualities, and asking knowledgeable sellers. The label is the most reliable indicator, so look for terms like "raw milk." Flavor and texture can provide additional clues, with raw cheese offering more complexity and variation. For safety in the U.S., be aware of the 60-day aging rule for raw milk cheeses. Combining these methods will help you confidently select raw cheese.

Key Takeaways

Check the Label First: Look for explicit terms like "raw milk" or "made from unpasteurized milk".
Understand "Thermalized": "Thermalized" milk is heated below pasteurization temperature and isn't considered truly raw.
Trust Your Taste Buds: Raw cheese typically has a more intense and complex flavor than pasteurized cheese.
Examine Texture and Appearance: Raw cheese often has a more variable texture, and its color can change seasonally.
Know the Regulations: In the U.S., raw milk cheese must be aged at least 60 days.
Ask the Experts: Consult cheesemongers or farmers' market vendors for information.
Consider Safety: Vulnerable groups should consider avoiding unpasteurized products.

FAQs

Question: Is it safe to eat raw cheese? Answer: Properly aged raw milk cheese (60+ days) is generally safe for healthy adults, but those with weakened immune systems, pregnant women, and children are often advised to avoid it.

Question: What's the difference between 'raw' and 'unpasteurized' cheese? Answer: These terms are often used interchangeably to describe cheese made from milk not heated to pasteurization temperatures.

Question: Do all imported cheeses have to be pasteurized? Answer: No, aged raw milk cheeses meeting the 60-day aging requirement can be imported into the U.S..

Question: Can I find soft raw cheeses in the U.S.? Answer: Due to the 60-day aging rule, most raw cheeses in the U.S. are hard or semi-hard. Traditional soft raw cheeses are generally not available.

Question: What does 'thermalized' milk mean? Answer: Thermalized milk is heated below the official pasteurization temperature, which alters its characteristics but doesn't make it truly raw.

Question: Does the color of cheese indicate if it's raw? Answer: Not definitively. While raw cheese might have natural color variations, dyes are often added to pasteurized cheese for consistency.

Question: Where can I buy authentic raw cheese? Answer: Specialty cheesemongers, farmers' markets, and dedicated online retailers are good sources.

Question: Does pasteurization remove beneficial nutrients from cheese? Answer: Pasteurization can kill beneficial bacteria and alter enzymes, resulting in a milder flavor and potentially fewer probiotic benefits compared to raw cheese.

Frequently Asked Questions

For most healthy adults, properly aged raw milk cheese (60+ days) is considered safe due to the natural reduction of pathogens during the aging process. However, pregnant women, children, and immunocompromised individuals are often advised to avoid it as a precaution.

The terms are often used interchangeably. "Raw" refers to cheese made from unpasteurized milk, which means the milk has not been heated to the temperatures required for pasteurization.

No, aged raw milk cheeses can be legally imported into the U.S. as long as they meet the 60-day minimum aging requirement upon arrival.

Due to the 60-day aging requirement, most raw cheeses available in the U.S. are hard or semi-hard varieties. Traditional soft raw cheeses like some French Bries or Camemberts are generally not available in their unpasteurized form in the U.S..

Thermalized milk is heated to a temperature below the official pasteurization threshold. While this process kills some bacteria, it's not considered true raw milk, and the cheese will lack the full microbial character of a completely raw product.

Not definitively. While natural raw cheddar can show seasonal variations in color based on the cows' diet, many cheesemakers add dyes to pasteurized cheese to achieve a consistent hue. Color is not a reliable standalone indicator.

Your best sources are specialty cheesemongers, farmers' markets, and dedicated online retailers. These sellers often have detailed product knowledge and access to artisan products.

Pasteurization kills both harmful and beneficial bacteria and can alter or destroy some of the milk's natural enzymes. This contributes to a milder flavor profile and fewer probiotic benefits compared to raw cheese.