Is Supermarket Cheese Pasteurized? Here's What You Need to Know

December 24, 2025 •

3 min read

According to the Centers for Disease Control and Prevention (CDC), most commercially sold cheese in the United States and other developed nations is pasteurized to eliminate harmful bacteria. This helps ensure the safety of mass-produced dairy products, but it is important to know that not all supermarket cheese is pasteurized.

Quick Summary

The majority of mass-produced cheese found in supermarkets is pasteurized for safety and consistency, but artisanal or imported varieties may be made from raw milk. Consumers can determine the pasteurization status by carefully reading the product label, which must disclose the use of raw milk in many countries.

Key Points

Majority is Pasteurized: Most cheese varieties mass-produced for supermarkets are made with pasteurized milk to ensure safety and consistency.
Not Always Pasteurized: Artisanal, specialty, and imported cheeses, often found at deli counters, can be made from unpasteurized (raw) milk.
Read the Label: The most reliable way to know if cheese is pasteurized is to check the label for phrases like "made with raw milk" or "pasteurized milk".
Know the Risks: Raw milk cheese carries a higher risk of bacteria like Listeria and E. coli, which is a significant concern for vulnerable populations such as pregnant women, children, and the elderly.
Different Types Vary: While fresh cheeses like cottage cheese are almost always pasteurized, semi-soft and hard cheeses like Cheddar or Feta can be found in both raw and pasteurized versions.
Aging Reduces Risk: Hard, aged cheeses made from raw milk, such as Parmesan or Gruyère, are generally considered lower risk due to their low moisture and high acidity, though they are still unpasteurized.
Safety for Vulnerable Groups: Pregnant women and other high-risk individuals should only consume cheese confirmed to be pasteurized and avoid deli-cut cheeses to prevent cross-contamination.

Understanding Pasteurization and Cheese

Pasteurization is a heat treatment process that involves heating milk to a specific temperature for a set amount of time to kill harmful bacteria like Listeria, Salmonella, and E. coli. While this process is critical for food safety, especially for vulnerable populations, it also has implications for the cheese's flavor profile and characteristics. For mass-market cheeses, pasteurization ensures consistency and a longer shelf life, making it a standard practice for large-scale production.

The Pasteurization Process in Cheesemaking

Cheesemakers typically use one of two main methods for pasteurization:

High-Temperature Short-Time (HTST): Also known as flash pasteurization, this method heats milk to 72°C (161°F) for at least 15 seconds. It is highly efficient and common in large-scale operations.
Low-Temperature Long-Time (LTLT): Also called batch pasteurization, this involves heating milk to 63°C (145°F) for 30 minutes. This method is often preferred by smaller, artisanal cheesemakers as it is considered a gentler process.

Some producers may also use a milder heat treatment called thermalization, but legally, the milk is still considered raw, and any resulting cheese must adhere to the 60-day aging rule in the U.S.

Is All Supermarket Cheese Pasteurized?

No, not all supermarket cheese is pasteurized, though the vast majority of it is. The answer depends heavily on the type of cheese and its origin. Most common, mass-produced cheeses found in the standard refrigerated aisles are made from pasteurized milk. However, artisanal or imported cheeses, often sold in specialty sections or at the deli counter, can sometimes be made from raw milk.

How to Identify Raw Milk Cheese

To determine if a cheese is made from unpasteurized (raw) milk, always check the product's packaging. In many countries, strict labeling laws require that cheese made from raw milk be clearly indicated with phrases like "made with raw milk" or "au lait cru". If purchasing cheese from a deli counter or farmers' market, it is essential to ask the staff directly about the pasteurization status.

Comparison of Pasteurised vs. Unpasteurised Cheese


Feature	Pasteurized Cheese	Unpasteurized (Raw Milk) Cheese
Flavor Profile	Generally milder and more consistent flavor.	Often has a more complex, robust, and nuanced flavor profile.
Consistency	Highly consistent in taste and texture due to controlled process.	Can vary significantly depending on the season and aging process.
Safety	Very low risk of harmful bacteria like Listeria and E. coli.	Higher risk of pathogenic bacteria, especially in soft, younger cheeses.
Nutritional Value	Retains most nutritional benefits, though some enzymes are destroyed.	May retain more natural enzymes and beneficial bacteria, though not universally proven healthier.
Regulation	Standard for most mass-market production in many countries.	Subject to stricter regulations in many countries; U.S. requires aging for 60+ days.

Risks and Recommendations

While raw milk cheese offers a unique flavor, it carries a higher risk of foodborne illnesses, particularly from Listeria monocytogenes. This risk is particularly high for certain vulnerable groups, including pregnant women, young children, the elderly, and immunocompromised individuals. The CDC strongly advises these individuals to avoid raw milk cheeses altogether unless cooked thoroughly. For pregnant women, even pasteurized soft cheeses from deli counters carry a risk of secondary contamination from slicers. Whole, individually wrapped cheeses are a safer option.

List of Cheeses and Their Pasteurization Status

It's important to remember that pasteurization status can vary, so always check the label.

Generally Pasteurized: American cheese, cream cheese, processed mozzarella, cottage cheese.
Can Be Raw or Pasteurized: Cheddar, feta, mozzarella (fresh), goat cheese (chèvre), blue cheese (e.g., Gorgonzola), Brie, Camembert.
Often Raw (but Aged): Many imported artisanal varieties like Parmigiano-Reggiano, Gruyère, and some types of aged Gouda may be raw but are considered low-risk due to their long aging and low moisture content.

For a general overview of milk and dairy food safety from a government source, consult the U.S. Centers for Disease Control and Prevention guidance on raw milk.

Conclusion

While the vast majority of cheeses available at the average supermarket are pasteurized, not all of them are. It is crucial for consumers, especially those in high-risk categories, to read product labels carefully and confirm the milk source. By understanding the distinction between pasteurized and unpasteurized cheese and knowing which types may vary, shoppers can make informed decisions to ensure their food safety while still enjoying a wide variety of delicious cheeses. For the most risk-averse, opting for products clearly labeled "pasteurized milk" is the safest approach.

Frequently Asked Questions

You cannot determine if a cheese is pasteurized by sight alone. The only definitive way is to read the packaging label, which in many countries is legally required to state if the product is made with "raw milk" or "unpasteurized milk".

For most healthy adults, raw milk cheese is generally safe to eat, especially hard cheeses that have been aged for over 60 days. However, it does carry a higher risk of bacterial contamination from pathogens like Listeria, and is not recommended for pregnant women, children, or those with weakened immune systems.

In the United States, the Food and Drug Administration (FDA) requires that cheeses made from unpasteurized milk must be aged for a minimum of 60 days at a temperature of 35°F or higher. This aging process is intended to reduce the potential for harmful bacteria.

No, you do not need to avoid all soft cheeses, only those made from unpasteurized milk. Most mass-market soft cheeses like cottage cheese and cream cheese are pasteurized and safe. However, experts recommend caution with any soft cheese from a deli counter due to potential cross-contamination.

Not necessarily. While some traditional, high-end imported cheeses are made from raw milk (especially in Europe), many other imported varieties are pasteurized. It is crucial to read the label of any imported cheese to be certain.

Enthusiasts and cheesemakers often prefer unpasteurized cheese for its more complex and robust flavor profile, which results from the natural bacteria and enzymes present in the raw milk. It is also seen as a way to support traditional cheesemaking methods.

Pasteurization can destroy some enzymes and bacteria present in raw milk, but pasteurized cheese remains a nutritious source of protein and calcium. Unpasteurized cheese may retain some enzymes and microbes, but claims of significant nutritional superiority are debated and the food safety risks are higher.