Should Pasteurized Cheese Be Avoided? An In-Depth Look at Safety and Nutrition

October 27, 2025 •

4 min read

Louis Pasteur's discovery in 1864, involving the heating of milk to eliminate harmful bacteria, paved the way for modern food safety standards. Yet, despite this innovation, many wonder: Should pasteurized cheese be avoided in favor of raw milk alternatives?.

Quick Summary

Pasteurized cheese is generally safe and nutritious, with the heat treatment process neutralizing harmful pathogens like Listeria. The key consideration is risk tolerance, especially for vulnerable groups who should exercise caution with all soft cheeses, regardless of pasteurization. Flavor profile is the main differentiator for the general public.

Key Points

Pasteurized cheese is safe: The pasteurization process kills harmful bacteria like Listeria and E. coli, making pasteurized cheese a safer option for most consumers.
Not all soft cheeses are safe for vulnerable groups: Pregnant women, the elderly, and the immunocompromised should avoid pasteurized soft cheeses with mold rinds (e.g., brie) unless cooked until steaming hot, due to post-pasteurization contamination risks.
Nutritional value is preserved: Pasteurization has a minimal impact on cheese's nutritional content, which remains a good source of protein, calcium, and vitamins.
Flavor is the main trade-off: The primary difference between pasteurized and unpasteurized cheese for healthy adults is flavor complexity, with some raw milk cheeses offering a more nuanced taste.
Hard cheeses are a low-risk option: Hard, aged cheeses, whether pasteurized or unpasteurized (with a 60+ day aging period), are generally considered low-risk due to their low moisture and high acidity.
Proper handling is still important: Even pasteurized cheese can become contaminated after opening, so proper refrigeration and sanitation are always necessary.

The Science of Pasteurization and Your Cheese

Pasteurization is a heat treatment process that involves heating milk to a specific temperature for a set amount of time to kill pathogenic bacteria. The most common methods in cheesemaking are High-Temperature Short-Time (HTST) and Low-Temperature Long-Time (LTLT) pasteurization. By doing this, cheesemakers create a more controlled environment, eliminating potential foodborne illness risks associated with raw milk, such as Listeria, E. coli, and Salmonella. This process makes cheese more accessible for mass production and provides a more consistent, longer-lasting product.

Is Pasteurization a Guarantee of Safety?

While pasteurization significantly reduces the risk of contamination, it is not an absolute guarantee. According to some experts, contamination can occur after the pasteurization process due to improper handling, environmental factors, or cross-contamination from other foods. This is especially a concern with soft cheeses, which have a higher moisture content that can provide a hospitable environment for bacteria to grow if introduced after heating. Therefore, good hygiene and proper food handling practices remain critical, even for pasteurized products.

The Raw Milk Debate: Flavor vs. Safety

Enthusiasts of raw milk (unpasteurized) cheese often champion its more complex and nuanced flavor profiles. They argue that the natural bacteria and enzymes present in unheated milk contribute to a more authentic and vibrant taste, reflecting the 'terroir' of the cheese. However, the use of unpasteurized milk comes with an increased risk of foodborne pathogens. To mitigate this risk, many countries, including the US, mandate that raw milk cheeses be aged for at least 60 days, as the acidity, salt content, and reduced moisture in aged cheeses create a less hospitable environment for pathogens.

Pasteurized vs. Unpasteurized Cheese Comparison


Feature	Pasteurized Cheese	Unpasteurized (Raw) Cheese
Food Safety	Very low risk of foodborne illness.	Higher risk of pathogenic bacteria, especially in fresh varieties.
Flavor Complexity	Often more consistent and milder in flavor.	Can offer more complex, bold, and terroir-driven flavors.
Regulation	Widely available and less regulated for aging.	Often requires aging (e.g., 60+ days in the US) to ensure safety.
Vulnerable Groups	Recommended choice, but soft varieties may still require caution.	Best avoided by pregnant women, the immunocompromised, children, and the elderly.
Availability	Accessible and widely distributed.	More limited, artisanal, and potentially more expensive.

For Vulnerable Populations, Caution Is Key

Certain groups need to be particularly vigilant about their cheese choices due to the increased risk of listeriosis, a serious foodborne illness caused by Listeria monocytogenes. This includes pregnant people, the elderly, children, and individuals with weakened immune systems. These groups are advised by health authorities like the CDC to consume only pasteurized milk products.

Even within pasteurized options, further distinctions are necessary:

Safe Options: Hard cheeses (e.g., cheddar, parmesan, gruyere) and many pasteurized semi-hard and soft cheeses (e.g., cottage cheese, ricotta, mozzarella, feta) are generally considered safe.
Options to Avoid (or Cook): Some pasteurized soft cheeses with white rinds (like brie and camembert) and soft blue cheeses (like gorgonzola) should be avoided unless cooked until steaming hot, as their higher moisture content can still harbor bacteria.

Nutritional Value of Pasteurized Cheese

One common myth is that pasteurization diminishes cheese's nutritional content. The reality is that the heat treatment has a minimal effect on the overall nutritional profile. Cheese, regardless of pasteurization, remains an excellent source of essential nutrients.

Nutrients found in cheese include:

High-quality protein, providing essential amino acids.
Calcium, crucial for bone health.
Phosphorus, which also supports bone and dental health.
Vitamins A and B12, which are vital for various bodily functions.
Beneficial probiotic cultures in some varieties.

The most significant nutritional differences in cheese are more likely to be influenced by factors like fat content (full-fat vs. low-fat), milk source (grass-fed vs. conventional), and aging, not the pasteurization process itself.

Conclusion: Making the Right Choice

For the average, healthy adult, there is no need to avoid pasteurized cheese. It offers a safe and highly nutritious food option without the added risk of foodborne illness associated with raw milk products. While raw milk cheese can offer more pronounced flavors for adventurous eaters, it comes with a slightly higher risk, even with strict regulations like the 60-day aging rule.

Ultimately, the decision comes down to your personal health status and risk tolerance. For vulnerable populations, the choice is clear: stick to pasteurized, low-moisture hard cheeses and cook any soft varieties thoroughly. For everyone else, enjoy the vast world of cheese, both pasteurized and unpasteurized, by making informed decisions and always prioritizing proper food handling.

For further information on food safety, you can visit the Centers for Disease Control and Prevention's guidance on listeria.

Frequently Asked Questions

Pasteurized cheese is considered safer because the milk used to make it is heated to a high temperature for a specific duration, a process that kills harmful bacteria like Listeria, Salmonella, and E. coli that can cause foodborne illness.

Yes, people with weakened immune systems should choose pasteurized hard cheeses. They should avoid all pasteurized soft cheeses, especially mold-ripened and soft blue varieties, unless they have been cooked until steaming hot.

Pasteurization can result in a more consistent and often milder flavor profile compared to some unpasteurized cheeses. The heat treatment eliminates some of the natural bacteria that contribute to the more complex flavors found in certain raw milk varieties.

Not necessarily all soft cheeses, but pregnant women should be cautious. The NHS advises avoiding all mould-ripened soft cheeses (like brie, camembert) and soft blue cheeses (like gorgonzola) unless cooked thoroughly, regardless of whether they are pasteurized. Many other pasteurized soft cheeses like mozzarella, ricotta, and cream cheese are safe.

Aged, unpasteurized (raw milk) cheeses are considered safe for healthy individuals because regulations often require aging for at least 60 days. The aging process creates a low-moisture, acidic environment that is not conducive to harmful bacterial growth.

No, pasteurization does not significantly reduce the nutritional value of cheese. Most key nutrients like calcium, protein, and vitamins A and B12 remain largely intact after the heating process.

In many countries, cheese labels will indicate if it was made with pasteurized milk. If it does not specify, it's safest to assume it is unpasteurized, particularly for imported, artisanal, or soft varieties.