Is Whole Milk Cheese Pasteurized? Separating Fact from Dairy Myths

January 5, 2026 •

4 min read

Over 99% of store-bought cheeses in the United States made from fresh milk (like mozzarella and feta) are pasteurized, regardless of fat content. When it comes to whole milk cheese, however, the fat content doesn't determine the safety process; the crucial factor is whether the milk itself was pasteurized or left raw. This distinction affects everything from flavor complexity to food safety regulations.

Quick Summary

The fat content of whole milk doesn't determine if a cheese is pasteurized; both pasteurized and raw milk can be used. The label is the primary indicator of the production method and whether the cheese poses a food safety risk, especially for high-risk groups.

Key Points

Pasteurization is separate from milk fat content: Both whole milk and other milk types can be either pasteurized or left raw; the fat percentage is not the determining factor.
Labeling is the primary indicator: In many regions, including the U.S., raw milk cheeses must be explicitly labeled. The absence of a "raw milk" or "unpasteurized" label typically indicates the cheese is pasteurized.
Regulations on aging mitigate risk: Raw milk cheeses sold in the U.S. and some other regions must be aged for a minimum of 60 days, as the aging process creates an environment where harmful bacteria cannot survive.
Flavor profile is affected: Raw milk cheese often has a more complex and intense flavor profile due to natural enzymes and microbes, while pasteurized cheese provides a more consistent and milder taste.
Safety considerations vary by cheese type: Fresh, soft, and semi-soft cheeses are nearly always pasteurized for safety, whereas hard, aged cheeses (like Parmesan and Gruyère) can be made from raw milk with a lower risk profile.
Higher risk for vulnerable populations: While raw milk cheeses can be safe for many, vulnerable groups such as pregnant women, young children, and the elderly are often advised to avoid them due to the higher risk of bacterial contamination.

Understanding the Milk's Journey: From Udder to Curd

The perception that all cheese is pasteurized is a common misconception, particularly when focusing on specific fat content like whole milk. The process of pasteurization is an additional step taken with the milk before the cheesemaking begins, and it is independent of whether the milk is whole, skim, or 2%. Cheesemakers can and do use whole milk in both raw and pasteurized forms, depending on their production goals, regional regulations, and desired flavor profile.

Pasteurization involves heating the milk to a specific temperature for a set time to kill harmful bacteria such as Listeria, E. coli, and Salmonella. The method can be either High-Temperature Short-Time (HTST), common in commercial settings, or Low-Temperature Long-Hold (LTLT), often used by artisan producers for a gentler process. Raw milk cheese, on the other hand, is made with milk that has not been heat-treated above a certain temperature, typically below 104°F. This practice preserves native bacteria and enzymes that can contribute to more complex and nuanced flavors but also carries a greater—though still low in regulated settings—risk of foodborne illness.

The Impact of Pasteurization on Whole Milk Cheese

When whole milk is pasteurized, some of its natural enzymes and microbial communities are eliminated, which can result in a more consistently flavored and milder-tasting cheese. To compensate for this, cheesemakers often add specific starter cultures back into the milk to control fermentation and help develop the cheese's unique characteristics. The consistency of pasteurized cheese makes it a reliable product for large-scale production and widespread distribution.

Conversely, whole milk raw cheese retains the original microbial flora from the farm, and these can vary seasonally and geographically. This 'terroir' contributes to a richer, more complex flavor profile that can change and evolve as the cheese ages. However, this intensity of flavor is balanced against a higher food safety risk, which is why regulations often require raw milk cheeses to be aged for a minimum of 60 days. During this aging period, the naturally high acidity and low moisture of hard cheeses help kill off harmful pathogens, making them safer for consumption.

Comparing Raw vs. Pasteurized Whole Milk Cheese


Feature	Pasteurized Whole Milk Cheese	Raw Whole Milk Cheese
Safety Profile	Generally considered safer due to the elimination of harmful bacteria through heat treatment.	Carries a slightly higher food safety risk, particularly for immunocompromised individuals, pregnant women, and the elderly.
Flavor Complexity	Tends to have a more consistent, milder flavor profile. Dependent on added starter cultures.	Offers a more complex, variable flavor profile influenced by the milk's native enzymes and microbes.
Regulation	Widely available and less regulated in terms of aging requirements, assuming proper production standards are met.	Often subject to stricter regulations in many countries (e.g., FDA 60-day aging rule in the U.S.) to mitigate risks.
Availability	The standard for most commercial, mass-produced cheeses found in grocery stores.	Available primarily through specialty retailers, farmers' markets, and artisan cheesemakers.
Aging Potential	Consistent and stable aging process.	Flavor profile continues to develop and change over time, making it a more dynamic product.

How to Determine If Your Whole Milk Cheese Is Pasteurized

For consumers, especially those with health concerns, knowing the source and processing of their cheese is paramount. When purchasing cheese, the most reliable method is to check the product label. Regulations typically require raw milk cheese to be clearly labeled as such, often with phrases like "raw milk" or "made from unpasteurized milk". The absence of this label generally indicates the cheese was made from pasteurized milk, particularly for products in the US and Europe.

If you are buying cheese from a deli counter or farmers' market, it is always best to ask the cheesemonger directly. A knowledgeable retailer will be able to confirm whether the cheese is pasteurized and provide more information about its origin and production methods. For example, many traditional European cheeses like Parmigiano-Reggiano and Gruyère are typically made with raw milk and then aged for extended periods to ensure safety.

The Role of Aging in Whole Milk Cheese

Aging plays a critical role in the safety of both raw and pasteurized cheeses, though for different reasons. For raw milk cheese, aging for a minimum of 60 days is a primary safety measure mandated by the FDA in the United States. The combination of low moisture, salt, and increased acidity in aged, hard cheeses creates an inhospitable environment for pathogenic bacteria to survive and multiply. This makes hard, aged raw milk cheeses, like aged cheddar or Parmigiano-Reggiano, significantly less risky than younger, softer varieties, regardless of pasteurization.

For pasteurized cheeses, aging can still develop more flavor, but the initial safety step of pasteurization is what minimizes the health risk from the outset. Hard cheeses, both raw and pasteurized, are inherently safer than fresh, soft, or semi-soft cheeses due to their lower moisture content. The higher moisture and lower salt content in fresh or soft cheeses provide a more hospitable environment for bacterial growth, which is why almost all of these varieties are pasteurized for the commercial market.

Conclusion

To answer the question, "Is whole milk cheese pasteurized?" requires an understanding of cheesemaking beyond just the fat content. While whole milk is the standard base for many cheeses, whether it is pasteurized or left raw is a deliberate choice by the cheesemaker, influenced by safety, regulations, and flavor goals. For consumers, the key takeaway is that the cheese's label or the cheesemonger's knowledge is the best source of information. The risk profile largely depends on the cheese's age and moisture content, with hard, aged varieties being safer than fresh, soft ones, regardless of the initial milk treatment. Armed with this knowledge, you can confidently navigate the cheese aisle and make a choice that aligns with your taste preferences and safety concerns.

Learn more about food safety and pasteurization guidelines from the FDA FDA.gov.

Frequently Asked Questions

No, whole milk cheese is not always pasteurized. The fat content of the milk is unrelated to whether it undergoes the pasteurization process. Cheesemakers can use either pasteurized or raw whole milk.

The most reliable way is to check the product's label. If a cheese is made with raw milk, it must be labeled as such. If the label doesn't specify "raw milk" or "unpasteurized," it was likely made with pasteurized milk.

Raw milk cheeses sold in the US are subject to regulations, such as a minimum 60-day aging period, which significantly reduces the risk of foodborne pathogens. For most healthy adults, they are safe to consume, but vulnerable populations like pregnant women and those with weakened immune systems should consult a doctor before consuming.

Yes, pasteurization can affect the flavor. The heat treatment kills both harmful and beneficial bacteria, leading to a milder, more consistent flavor profile. Raw milk cheeses often have more complex and unique flavors as a result of their natural microbial cultures.

The FDA mandates that any cheese made from unpasteurized milk must be aged for at least 60 days at a temperature of 35°F or higher before it can be sold in the United States.

Most commercially available soft and fresh cheeses, such as mozzarella, ricotta, and cream cheese, are made with pasteurized whole milk, as their high moisture content makes them more susceptible to bacterial growth.

Examples of raw milk cheeses include many artisanal varieties of cheddar, Parmigiano-Reggiano, Gruyère, and Roquefort. These cheeses rely on their long aging process to ensure safety.