What Cheese Is Made From Pasteurized Milk?

January 5, 2026 •

4 min read

According to the Centers for Disease Control and Prevention (CDC), pasteurization is the most effective process for killing harmful bacteria like Listeria, Salmonella, and E. coli in milk, making cheese produced from pasteurized milk a safer choice. Most cheese sold in the United States is made with pasteurized milk, but consumers should always check the label to be sure. This guide provides a detailed look at the wide variety of pasteurized cheeses available.

Quick Summary

A diverse array of cheeses, from soft varieties like mozzarella and cream cheese to hard types such as cheddar and Parmesan, are made using pasteurized milk. This heat treatment process, which ensures food safety by eliminating harmful bacteria, is common for commercially produced cheeses worldwide. Many well-known and specialty cheeses are produced this way, making them safe for general consumption, including for at-risk groups like pregnant women.

Key Points

Pasteurization Kills Harmful Bacteria: The heat treatment process effectively eliminates pathogens like Listeria, Salmonella, and E. coli, ensuring food safety.
Most Commercial Cheese is Pasteurized: The majority of cheese sold in grocery stores, particularly in the U.S., is made from pasteurized milk.
Diverse Range of Pasteurized Cheeses: From soft varieties like mozzarella and feta to hard cheeses like cheddar and Parmesan, many options exist.
Read the Label: Always check the product label, especially for imported or artisanal cheeses, to confirm if it was made with pasteurized milk.
Safety for At-Risk Groups: Pregnant women and those who are immunocompromised can safely consume cheese made from pasteurized milk.
Flavor is Not Compromised: Skilled cheesemakers use starter cultures to develop complex and delicious flavors, proving pasteurization does not automatically result in a bland product.

Understanding Pasteurized Milk in Cheesemaking

Pasteurization is a heat treatment process that involves heating milk to a specific temperature for a set time to kill disease-causing microbes. While raw milk advocates claim that the unheated milk offers more complex flavors, the pasteurization process provides a higher level of safety and consistency for large-scale and consumer cheese production. This process does not, however, mean that a cheese is devoid of flavor. Skilled cheesemakers use starter cultures to reintroduce beneficial bacteria that cultivate the desired texture and flavor profiles.

There are two main methods of pasteurization used in cheesemaking:

High-Temperature Short-Time (HTST): This method involves heating the milk to at least 161°F (71.7°C) for 15 seconds. It is a rapid process often used for large-scale production.
Low-Temperature Long-Time (LTLT): The milk is heated to a minimum of 145°F (63°C) and held for 30 minutes. This gentler process is often used by smaller creameries and is thought to preserve more flavor characteristics.

Popular Cheeses Made From Pasteurized Milk

A vast number of cheeses are produced with pasteurized milk, offering a safe option for all consumers, including those who are pregnant or immunocompromised. These cheeses span the full spectrum of texture and flavor, from soft and creamy to hard and sharp.

Soft and Semi-Soft Pasteurized Cheeses

Mozzarella: A classic Italian cheese, commercial mozzarella is almost always made from pasteurized cow's milk and is a key ingredient on pizza and in Caprese salad.
Feta: While traditionally from sheep or goat's milk, most commercially sold feta is made with pasteurized milk and boasts a salty, tangy profile.
Cream Cheese: This soft, fresh cheese is a staple for bagels, dips, and desserts and is made from pasteurized milk and cream.
Cottage Cheese: Known for its mild flavor and lumpy texture, cottage cheese is another fresh pasteurized option.
Brie and Camembert: These iconic French cheeses can be made with either pasteurized or raw milk. In the U.S., commercial versions are typically pasteurized, but it's essential to check the label for safety.
Ricotta: This Italian whey cheese is soft and creamy and made from the leftover whey of other cheese production, usually from pasteurized milk.

Hard and Semi-Hard Pasteurized Cheeses

Cheddar: While some artisan cheddars are raw, the vast majority of widely available cheddars are made with pasteurized milk.
Gouda: This Dutch cheese is known for its caramel-like flavor, and young versions are typically made with pasteurized cow's milk.
Provolone: A semi-hard Italian cheese that is a popular addition to sandwiches and subs, and generally made with pasteurized milk.
Swiss and Gruyère: Many varieties of Swiss-style cheeses, which are known for their distinctive holes, are made using pasteurized milk. As with other cheeses, checking the label is the safest approach.
Parmesan: The vast majority of Parmesan-style cheeses available outside of Italy are made with pasteurized milk, unlike the traditional raw-milk Parmigiano-Reggiano.

Comparison of Common Pasteurized Cheeses

To help you decide, here is a comparison of some popular cheeses made from pasteurized milk.


Cheese Type	Texture	Flavor Profile	Common Uses
Mozzarella	Soft, stringy	Mild, milky	Pizza, Caprese Salad, Lasagna
Feta	Crumbly, brined	Salty, tangy	Salads, stuffed peppers, pasta
Cream Cheese	Soft, smooth	Mild, slightly sweet	Bagels, cheesecakes, dips
Cheddar	Hard, firm	Mild to sharp	Sandwiches, macaroni and cheese, grilling
Gouda (young)	Semi-hard	Mild, nutty, caramel	Cheese boards, sandwiches, melting
Parmesan	Hard, grainy	Salty, nutty	Grating over pasta, salads, risottos

The Verdict: Quality and Safety in Harmony

When selecting a cheese, the choice between pasteurized and unpasteurized is often a question of balancing flavor complexity with food safety, particularly for at-risk individuals. The wide availability and diversity of pasteurized cheeses mean that consumers never have to sacrifice flavor for peace of mind. The process of pasteurization has enabled large-scale cheese production to be consistent and safe while still delivering a delicious product for the everyday consumer. Artisan cheese makers can also produce incredible pasteurized cheeses, showcasing how the heat treatment doesn't inherently diminish quality but rather changes the profile of the final product. For those seeking safe and predictable cheese without compromising on taste, the abundance of pasteurized milk cheeses is a boon. The key is simply knowing what to look for and checking the label. For more information on safe food handling practices, consult the official guidance from the FDA: Safe Food Handling.

Conclusion

Understanding what cheese is made from pasteurized milk is straightforward once you know where to look. By checking product labels, you can confidently identify and enjoy a wide variety of soft, semi-soft, and hard cheeses that have undergone this important safety process. The majority of cheeses found in commercial grocery stores are made with pasteurized milk, making safe and delicious options highly accessible. The heat treatment ensures harmful bacteria are eliminated while still allowing for the creation of flavorful and high-quality cheese, from the creaminess of mozzarella to the sharpness of cheddar. The choice is yours, but for those prioritizing safety, especially for vulnerable populations, pasteurized cheese provides peace of mind without limiting your culinary options.

Frequently Asked Questions

Many soft cheeses are made from pasteurized milk, including commercial cream cheese, cottage cheese, mozzarella, and ricotta. However, for cheeses like Brie, Camembert, and blue cheese, it is essential to check the label, as some versions use raw milk.

While the vast majority of commercially produced cheddar cheese available in grocery stores is made with pasteurized milk, some specialty or artisanal cheddars are produced using raw milk. Always check the label to be certain.

Yes, cheese made from pasteurized milk is safe for pregnant women to eat because the pasteurization process kills harmful bacteria that could cause illness. The safety concern is primarily with unpasteurized, soft cheeses.

The easiest way to determine if a cheese is pasteurized is to read the product label. U.S. law requires products made from raw milk to be clearly labeled. The packaging will usually state 'pasteurized milk' or 'made from pasteurized milk' if it has been treated.

Yes, pasteurization can affect flavor by killing certain beneficial bacteria that contribute to complex, nuanced flavors in raw milk cheese. However, skilled cheesemakers use specific starter cultures to reintroduce desired bacteria, allowing them to create delicious, high-quality pasteurized cheeses.

The primary difference is that pasteurized milk is heat-treated to kill pathogens, while raw milk is not. In the U.S., raw milk cheeses must be aged for at least 60 days to reduce risk, while pasteurized cheeses can be sold fresh or aged.

Most Parmesan cheese sold commercially outside of Italy is made with pasteurized milk. However, the traditional Italian Parmigiano-Reggiano is made with raw milk and aged for a long period.