What Cheese Is Made From Unpasteurised Milk? A Guide to Raw Milk Cheeses

Did you know some of the world's most prized and flavorful cheeses are made from unpasteurised milk, a practice rooted in centuries of tradition? Discover what cheese is made from unpasteurised milk and why this ancient method creates a complex, authentic taste that modern processes often miss.

Quick Summary

Many artisanal cheeses, including Parmigiano-Reggiano, Comté, and Roquefort, are crafted with unpasteurised milk, relying on a traditional aging process to ensure safety and enhance flavor.

Key Points

• Iconic Cheeses: Many famous cheeses, like Parmigiano-Reggiano, Comté, Gruyère, and Roquefort, are traditionally made from unpasteurised milk.

• US Regulations: In the United States, all cheese made from unpasteurised milk must be aged for a minimum of 60 days to reduce the risk of harmful bacteria.

• Rich Flavor Profile: Raw milk cheese often has a more complex and nuanced flavor because the milk's natural enzymes and bacteria are preserved, creating a deeper taste.

• Potential Health Benefits: Some people find raw milk cheese easier to digest due to the presence of natural enzymes, and it contains beneficial bacteria, or probiotics.

• Food Safety Caution: Certain groups, including pregnant women and those with compromised immune systems, are advised to avoid soft or semi-soft raw milk cheeses.

• Terroir Expression: The milk's origin, including the animal's diet and local environment, significantly influences the final taste of a raw milk cheese.

What is Raw Milk Cheese?

Raw milk cheese is crafted from milk that has not been subjected to pasteurization, the process of heating milk to high temperatures to kill potentially harmful bacteria. Instead of relying on heat, raw milk cheesemakers depend on natural, beneficial bacteria and a carefully managed aging process to ensure safety and develop complex flavors. The specific character of the resulting cheese is heavily influenced by the milk's 'terroir'—a concept that includes the animals' diet and the regional environment. This means that the flavors can vary from one batch to the next, reflecting seasonal and geographical differences, which is highly prized by cheese enthusiasts.

Famous Raw Milk Cheeses from Around the World

While many types of cheese can be made with either raw or pasteurised milk, some of the most famous and traditionally recognized varieties are produced using unpasteurised milk. These cheeses are often protected by specific designations, such as Appellation d'Origine Protégée (AOP) in France or Denominazione d'Origine Protetta (DOP) in Italy, which mandate the use of raw milk to preserve the product's authenticity and flavor.

Hard Cheeses:

• Parmigiano-Reggiano (Italy): Known as the 'King of Cheeses', this hard, granular Italian cheese must be made from raw cow's milk and aged for a minimum of 12 months, though it often matures much longer.
• Comté (France): A semi-hard cheese from the Jura mountains, Comté is exclusively made with unpasteurised milk from local cows and aged for several months, developing a nutty, complex flavor.
• Gruyère (Switzerland): This classic Swiss cheese, especially the versions with AOP status, is a raw cow's milk cheese with a sweet, nutty, and savory taste.
• Traditional English Cheddar (UK): Certain artisan cheddars, such as Keen's and Montgomery's, are made with unpasteurised milk and clothbound to mature for months, resulting in a deep, earthy flavor.

Soft and Semi-Soft Cheeses:

• Roquefort (France): This classic blue cheese is made exclusively from the unpasteurised milk of Lacaune sheep and ripened in specific caves near Roquefort-sur-Soulzon.
• Morbier (France): Recognizable by its distinctive layer of ash, Morbier is a semi-soft raw cow's milk cheese with a pleasant, slightly spicy flavor.
• Brie de Meaux & Camembert de Normandie (France): The original AOC versions of these renowned soft, bloomy-rind cheeses are made from raw milk, though many modern pasteurised versions exist. It is important to note that due to US regulations on soft raw milk cheeses, these versions are primarily found abroad or legally imported after aging.
• Reblochon (France): A washed-rind cheese from the French Alps, Reblochon is made with unpasteurised cow's milk and known for its creamy, nutty flavor.

Flavor Profile and Digestive Benefits

The primary reason cheesemakers and aficionados favor raw milk cheese is its superior flavor. The heat of pasteurization, while ensuring safety, can also kill off the beneficial bacteria and enzymes that contribute significantly to the cheese's complexity and depth. In contrast, raw milk retains a richer, more diverse microbial flora, which interacts with the milk's components during aging, creating a wide range of nuanced aromas and tastes.

Some advocates also point to potential digestive benefits. The natural enzymes present in raw milk cheese can aid in the digestion of lactose, making these cheeses more tolerable for some individuals with mild lactose sensitivity. The beneficial bacteria, or probiotics, are also believed to contribute to a healthy gut microbiome.

Safety and Regulations for Raw Milk Cheese

While raw milk cheese offers distinct flavors, it does carry a higher risk of containing harmful pathogens like E. coli, Salmonella, and Listeria. To mitigate this risk, countries have varying regulations. In the United States, federal law mandates that any cheese made from unpasteurised milk must be aged for a minimum of 60 days before sale. The aging process, along with the cheese's increasing acidity and salt content, is believed to kill or inhibit the growth of most pathogens. However, the safety of raw milk cheeses, especially softer, younger varieties, is a topic of ongoing discussion and research. Food safety agencies, like the FDA, regularly monitor and enforce regulations to protect public health. It is important to buy from reputable producers who adhere to strict hygiene and testing protocols.

Comparison: Raw Milk vs. Pasteurized Milk Cheese

Feature	Raw Milk Cheese	Pasteurized Milk Cheese
Flavor Complexity	Richer, more complex, and nuanced flavors due to natural microflora.	More consistent and uniform flavor, but can lack the depth of raw milk cheese.
Microbial Content	Retains natural enzymes and beneficial bacteria, leading to unique characteristics.	Starter cultures are added to a "clean slate" to create a predictable flavor and texture.
Aging Period	Often requires a longer aging period (e.g., 60+ days in the US) to ensure safety and develop flavor.	Aging times vary widely and are not dependent on safety mandates related to pasteurization.
Digestion	Higher enzyme content may make it easier for some people with mild lactose intolerance to digest.	Enzymes are killed during the heating process, potentially making digestion more difficult for some.
Regulation	Heavily regulated, with stricter safety and aging requirements in many countries.	Lighter regulation concerning the milk itself, though hygiene in production facilities is still crucial.
Regional Character	Stronger expression of 'terroir' reflecting the local environment and animal diet.	Flavor is less influenced by regional factors and more by added cultures.

Conclusion

Understanding what cheese is made from unpasteurised milk reveals a world of rich flavors and time-honored traditions. From the nutty depth of Parmigiano-Reggiano and Comté to the earthy funk of Roquefort, these cheeses are celebrated for their authentic, complex profiles that are a direct result of their raw milk origins. While regulations and safety protocols, particularly the 60-day aging rule in the US, are in place to ensure a safe product, it is always wise to be an informed consumer. The best raw milk cheeses come from reputable cheesemakers who prioritize strict hygiene and proper aging, preserving an ancient craft for today's cheese lovers.

Learn more about artisanal cheese production from the Institute of Culinary Education(https://www.ice.edu/blog/what-is-raw-milk-cheese).

Frequently Asked Questions

Is all imported cheese made from unpasteurised milk?

No, not all imported cheese is unpasteurised. The pasteurisation status depends on the specific cheese and its origin. Many imported cheeses, especially softer varieties sold in the US, are made with pasteurised milk to comply with regulations, but others like Parmigiano-Reggiano are raw milk.

Can you buy raw milk cheese in the US?

Yes, you can. According to FDA regulations, cheese made from unpasteurised milk can be sold in the US, provided it has been aged for a minimum of 60 days.

Why is raw milk cheese sometimes more flavorful?

The flavor is often more complex because pasteurization kills off many of the beneficial bacteria and enzymes naturally present in raw milk that contribute significantly to the cheese's final character and aroma.

What is the 60-day aging rule for raw milk cheese?

The 60-day aging rule is an FDA mandate for raw milk cheese sold in the US. This process, combined with the cheese's developing acidity, helps eliminate or reduce potentially harmful bacteria, ensuring it is safe for consumption.

What are some soft raw milk cheeses?

Many of the original, traditional versions of soft, bloomy-rind cheeses like Brie de Meaux and Camembert de Normandie are made from raw milk. However, due to shorter aging times, these are typically unavailable in the US unless aged longer.

Is raw milk cheese safe for pregnant women?

Health authorities generally advise pregnant women to avoid eating soft or semi-soft raw milk cheeses due to the risk of Listeria contamination. Hard, aged raw milk cheeses are generally considered lower risk, but consulting a doctor is recommended.

Does raw milk cheese contain probiotics?

Yes, raw milk cheese retains many of the beneficial bacteria, or probiotics, that are present in the unpasteurised milk. These can aid in digestion and contribute to a healthy gut microbiome.

What is 'terroir' in the context of raw milk cheese?

Terroir refers to the unique taste of a cheese that is influenced by its specific environment, including the soil, climate, and the diet of the animals. Raw milk cheeses often express this 'taste of place' more distinctly than pasteurized versions.