What Brands of Cheese Are Unpasteurized?

December 8, 2025 •

4 min read

According to the Institute of Culinary Education, many people have likely consumed raw milk cheese without realizing it, as famous varieties like Parmigiano-Reggiano and Gruyère are unpasteurized. This article explores what brands of cheese are unpasteurized, providing key examples and insight into the world of raw milk cheesemaking.

Quick Summary

An exploration of popular raw milk cheeses, focusing on brands and types that are unpasteurized. Detailed examples include Parmigiano Reggiano, Gruyère, Roquefort, and specific artisanal producers. Discussion covers the distinct flavor profile and safety regulations associated with these cheeses, particularly those aged over 60 days.

Key Points

European Classics: Many traditional European cheeses like Parmigiano Reggiano, Gruyère, Comté, and Roquefort are famously unpasteurized and legally required to be made with raw milk.
Aged for Safety: Unpasteurized cheeses sold in the US must be aged for at least 60 days, a process that ensures food safety by inhibiting harmful bacteria.
Labeling is Key: To identify unpasteurized cheese, check the label for terms like "raw milk," "unpasteurized," or "au lait cru".
Intense Flavor: The distinct, complex, and intense flavor profiles of raw milk cheeses result from the native microflora and enzymes in the milk, which are not destroyed by pasteurization.
Artisanal Options: In addition to large-scale PDO cheeses, many smaller artisanal brands like Jasper Hill Farm and Keen's Cheddar produce high-quality raw milk varieties.
Fresh Cheese Restrictions: Be aware of local regulations, as the US prohibits the sale of unpasteurized soft and fresh cheeses due to safety concerns for vulnerable populations.

Famous Unpasteurized Cheeses and Their Brands

While not all cheeses of a certain type will be unpasteurized, many traditional European cheeses have long histories of being made with raw milk to achieve their signature complex flavors.

Hard Cheeses

Parmigiano Reggiano: Always made with unpasteurized milk, this hard Italian cheese is produced by numerous cheesemakers, including Ambrosi and Nuova Castelli. Its protected designation of origin (PDO) status requires the use of raw milk and a minimum aging period of 12 months, though it is often aged longer.
Gruyère AOP: The protected version of this Swiss cheese is made with raw milk. Notable producers include Cremo and Gourmino. Its aging process, often lasting 12 months or more, develops a deep, nutty flavor.
Comté AOP: Another French alpine cheese, Comté is known for its nuanced flavors and is made with raw milk. Numerous smaller producers exist under the AOP designation.
Keen's Cheddar: A celebrated example of traditional, cloth-bound, raw milk cheddar from England, produced in Wincanton.
Montgomery's Cheddar: Another highly-regarded raw milk English cheddar, sold through distributors like Neal's Yard Dairy.

Blue and Semi-Hard Cheeses

Roquefort AOP: A famous French blue cheese made from unpasteurized sheep's milk, offering a buttery, sweet, and sharp flavor. The Société brand is a prominent producer.
Bayley Hazen Blue: A notable American unpasteurized blue cheese produced by Jasper Hill Farm.
Morbier: This French cheese is traditionally made with raw milk and is recognizable by the distinct black layer of vegetable ash running through its center.
Raclette: Both raw milk and pasteurized versions exist, but traditional Swiss raclette is made with unpasteurized milk. Reading Raclette is an American brand that uses raw milk.

Artisanal and Fresh Cheeses (US Regulations)

It is important to note that US regulations prohibit the import or interstate sale of unpasteurized soft cheeses that have been aged for less than 60 days due to potential health risks. Therefore, many fresh raw milk cheeses are primarily available locally or from producers like Parish Hill Creamery, which makes raw milk cheeses like 'Humble'.

Unpasteurized vs. Pasteurized Cheese Comparison


Feature	Unpasteurized (Raw Milk) Cheese	Pasteurized Cheese
Flavor Complexity	Generally more intense, nuanced, and complex due to native milk microflora.	Milder and more consistent in flavor, with a less diverse microbial profile.
Texture	Can vary widely, often featuring more complex and unique textures, influenced by natural enzymes.	Often more uniform and predictable in texture.
Production	Requires exceptional hygiene and careful handling, often from smaller, artisanal producers.	Production process is standardized to kill harmful bacteria, allowing for large-scale industrial output.
Regulation	Heavily regulated in many countries, especially for aging periods (e.g., 60-day rule in the US).	Less regulated regarding aging, as the pasteurization step mitigates initial bacterial risks.
Availability	More common for hard, aged cheeses and regional specialties; limited availability for soft or fresh versions in some areas like the US.	Widely available for nearly all cheese types, from soft to hard.

The Role of Aging in Raw Milk Cheese Safety

For many unpasteurized cheeses, the aging process is a critical factor for safety. The United States Food and Drug Administration (FDA) requires that any raw milk cheese sold in the US be aged for at least 60 days. During this time, the milk's natural acidity and the cheese's low moisture content create an environment that inhibits harmful bacteria like Listeria and E. coli. This is why cheeses like Parmigiano Reggiano and Gruyère, which are aged well beyond this minimum, are widely available and considered safe.

How to Identify Unpasteurized Cheeses

Identifying unpasteurized cheese is straightforward due to labeling requirements. In most regions, cheese made with raw milk must be clearly labeled as such. Look for phrases like “made with raw milk,” “unpasteurized,” or “au lait cru” on the packaging. If a label does not specify, it is safe to assume the cheese is made with pasteurized milk. For cheeses with a protected designation of origin (PDO/AOP), the production methods, including the use of raw milk, are legally defined, so a quick search can clarify.

Conclusion

Understanding what brands of cheese are unpasteurized opens up a world of complex and traditional flavors. From classic European aged varieties like Parmigiano Reggiano and Comté to artisanal American creations like Bayley Hazen Blue, raw milk cheeses offer a depth of character unmatched by their pasteurized counterparts. While navigating regulations is key, especially for fresh cheeses, the availability of high-quality aged raw milk cheeses makes exploring this category a rewarding experience for any cheese enthusiast. For those seeking the most authentic taste, focusing on these unpasteurized brands is an excellent starting point.

Frequently Asked Questions

In the United States, the FDA requires all raw milk cheese sold commercially to be aged for a minimum of 60 days. This aging period creates an inhospitable environment for harmful bacteria, ensuring product safety.

Yes, unpasteurized cheese generally has a more complex, intense, and nuanced flavor profile than its pasteurized counterpart. The raw milk's native microflora contributes to a richer and more diversified taste.

For most healthy individuals, eating unpasteurized cheese that has been properly aged (like aged cheddars, Parmigiano Reggiano, and Gruyère) is safe. However, individuals with compromised immune systems, pregnant women, and the elderly are often advised to avoid all raw milk products due to the risk of pathogens.

Look for specific labeling on the cheese packaging. Product labels will typically state if the cheese is 'made with raw milk,' 'unpasteurized,' or 'au lait cru'. If the label is not present, it's generally safe to assume the cheese is pasteurized.

No, not all French cheeses are unpasteurized. While France has a long tradition of raw milk cheesemaking, many French cheeses are also available in pasteurized versions for broader distribution. Look for the phrase 'au lait cru' to confirm.

Several popular hard cheeses are always or often unpasteurized, including Parmigiano Reggiano, Gruyère AOP, Comté AOP, and traditional English cloth-bound cheddars from brands like Keen's.

Finding soft, unpasteurized cheese in the US is very difficult due to the 60-day aging rule. Fresh, soft raw milk cheeses like real French Camembert and Brie de Meaux are typically not legally sold in the US.