The World of Raw Milk Cheese
Unpasteurized cheese, often referred to as raw milk cheese, is crafted from milk that has not been heated above a specific temperature to kill bacteria. This practice is upheld by artisanal cheesemakers who believe that retaining the natural microflora of the milk produces a more complex, distinct, and unique flavor profile, often referred to as "terroir". While raw milk cheese carries a higher risk of containing harmful bacteria like Listeria and E. coli, specific aging techniques are employed to mitigate these risks. In the U.S., federal law dictates that any cheese made from unpasteurized milk must be aged for a minimum of 60 days to ensure safety.
Common Raw Milk Cheeses
Many celebrated European cheeses are traditionally made with unpasteurized milk. While pasteurized versions exist for some of these varieties, the raw milk version is often the original or more sought-after product. Below is a list of some of the most well-known cheeses typically or exclusively made with raw milk:
- Comté: A classic French cheese with a Protected Designation of Origin (PDO), Comté is made exclusively from unpasteurized milk from Montbéliarde and French Simmental cows. It is aged for months, and its flavor intensifies with age.
- Roquefort: Another famous PDO cheese from France, Roquefort is a blue cheese made with unpasteurized sheep's milk. Its distinct flavor comes from the Penicillium roqueforti mold and its natural aging process in the caves of Roquefort-sur-Soulzon.
- Parmigiano-Reggiano: This iconic Italian cheese is legally required to be made with unpasteurized milk and aged for a minimum of 12 months, though it is often aged much longer.
- Gruyère: Swiss Gruyère is traditionally made with raw milk, contributing to its nutty and complex flavor. However, pasteurized versions are also available, so checking the label is essential.
- Morbier: This semi-soft French cheese is known for its distinctive layer of ash. Traditional Morbier is made with raw milk and is often surface-ripened.
- Artisan Cheddar: While mass-produced Cheddar is almost always pasteurized, high-quality, artisan Cheddars, particularly from England and specific US farms, are frequently made from raw milk and aged for an extended period.
Cheeses That Can Be Either Raw or Pasteurized
It is important to remember that many cheese types can be made with either raw or pasteurized milk. To be sure, always check the label or consult your cheesemonger. Examples include:
- Manchego: A Spanish sheep's milk cheese that can be made with either raw or pasteurized milk.
- Feta: Many versions of this popular brined cheese are pasteurized, but traditionally, it can be made from raw sheep's milk.
- Goat Cheese (Chèvre): While fresh goat cheese is typically pasteurized, some aged, artisanal versions use raw milk.
Flavor, Safety, and Regulations
The debate between raw and pasteurized cheese revolves around flavor complexity versus safety assurance. Raw milk contains a diverse microbial flora that contributes to the development of deep and nuanced flavors during the aging process. Conversely, pasteurization eliminates potentially harmful bacteria, ensuring a safer product but often resulting in a less complex flavor profile.
A Comparison of Raw vs. Pasteurized Cheese
| Feature | Raw Milk Cheese | Pasteurized Milk Cheese |
|---|---|---|
| Flavor | Often described as more complex, richer, and reflective of its origin (terroir). | Typically milder and more consistent in flavor, as many natural enzymes are destroyed. |
| Texture | Can range from firm and crumbly to soft and creamy, influenced by the unique microbial activity. | More predictable and uniform texture due to the controlled cheesemaking process. |
| Aging | Most raw milk cheese sold in the US must be aged at least 60 days to kill pathogens. | Can be sold immediately without aging, particularly soft varieties like fresh mozzarella or cream cheese. |
| Safety Risk | Possesses a higher potential risk for bacteria like Listeria and E. coli, especially for vulnerable populations. | Significantly lower risk of harmful bacteria due to the heating process, though cross-contamination can occur. |
| Legality | Regulated by specific laws, such as the 60-day aging rule in the US; sale of raw milk products varies globally. | Widely available and less regulated in terms of safety testing, as the base milk is already treated. |
The Importance of Reading Labels
Given the variety, the most reliable way to determine if a cheese is unpasteurized is to read the label. Look for terms like "raw milk," "unpasteurized," or the French equivalent, "au lait cru". If no such information is present, especially for softer, fresher cheeses, it is generally safe to assume it has been pasteurized. When shopping at a cheese counter, do not hesitate to ask the cheesemonger for clarification.
The Aging Process and Safety
The mandatory 60-day aging period for raw milk cheese in the US is a crucial safety measure. During this time, the development of salt, acidity, and other microbial activity creates an environment hostile to pathogenic bacteria. This is why aged hard cheeses like Parmigiano-Reggiano are generally considered safe, even when made from raw milk. For certain soft, fresh cheeses, the aging process does not provide enough time for these factors to eliminate risks, which is why they are often required to be pasteurized. Some cheesemakers also employ stringent testing protocols, sourcing raw milk only from trusted, single-herd suppliers to ensure the highest quality and safety.
Conclusion
Understanding what cheeses are usually not pasteurized is a journey into the heart of artisanal cheesemaking. These cheeses are celebrated for their rich, authentic flavors that are a direct result of using raw milk and a carefully controlled aging process. While this practice creates a higher risk profile for certain individuals, regulations like the 60-day rule in the US help ensure safety for many varieties. For the adventurous cheese lover, seeking out raw milk cheeses with a reliable label or from a trusted cheesemonger can unlock a world of intense and memorable flavors. However, for vulnerable populations such as pregnant women, the elderly, or those with compromised immune systems, it is always recommended to opt for pasteurized versions to avoid potential health risks. The richness of flavor is a reward of raw milk cheese, but being informed is key to enjoying it safely. For more information on cheese flavor development, visit the ScienceDirect article on Raw Milk Cheese.
