What Is Unpasteurized Cheese?
Unpasteurized cheese, also widely referred to as raw milk cheese, is made from milk that has not been heated to high temperatures to kill potentially harmful bacteria. While most milk sold in stores is pasteurized for safety, many traditional and artisan cheese makers use raw milk to create distinct and complex flavors. The primary difference lies in the treatment of the milk before the cheese-making process begins. For unpasteurized cheese, the milk is either not heated at all or only heated to a lower temperature, typically not exceeding 102°F (39°C), to allow beneficial enzymes and a diverse microbial environment to thrive. This process preserves the natural microflora of the milk, which many connoisseurs believe adds a unique 'terroir' and character to the final product.
The Pasteurization Process in Brief
For comparison, pasteurized cheese is made from milk that has undergone heat treatment, usually to at least 145°F (63°C) for 30 minutes (Low Temperature Long Hold) or 161°F (72°C) for 15 seconds (High Temperature Short Time), before being used in cheese production. This process effectively eliminates harmful pathogens like Listeria, E. coli, and Salmonella, making the resulting cheese safer for mass consumption. Because pasteurization also removes many of the native enzymes and bacteria, cheesemakers often add specific starter cultures to develop flavor, which can result in a more consistent but often milder product compared to raw milk cheese.
Common Examples of Raw Milk Cheese
Many world-renowned cheeses are traditionally made with raw milk. While some domestic versions may be pasteurized, the following are often produced using unpasteurized milk, especially in their countries of origin or by artisan makers:
- Gruyère: This Swiss cheese is a classic example of an aged, hard cheese made with raw milk.
- Parmigiano-Reggiano: Authentic Parmigiano-Reggiano from Italy is made with unpasteurized cow's milk and aged for at least 12 months.
- Roquefort: A famous French blue cheese, Roquefort is made exclusively from unpasteurized ewe's milk.
- Comté: Another French cheese from the Jura region, Comté is known for its nutty flavor profile and is made from unpasteurized milk.
- Manchego: While pasteurized versions exist, many traditional Spanish Manchego cheeses are made from unpasteurized sheep's milk.
- English Cheddar: True English cheddar, particularly from smaller producers, can be made from raw milk and aged for long periods.
- Morbier: This French cheese is easily identified by a line of ash running through the center and is often made with raw milk.
- Traditional Brie and Camembert: Authentic, traditional French versions of these cheeses are made with raw milk, offering a richer flavor than their pasteurized counterparts.
Comparison: Raw Milk vs. Pasteurized Cheese
| Feature | Unpasteurized (Raw Milk) Cheese | Pasteurized Cheese |
|---|---|---|
| Milk Treatment | Not heated or heated minimally (e.g., thermalized at low temp). | Heated to specific temperatures for set times to kill pathogens. |
| Flavor Profile | Often more complex, nuanced, and richer due to natural microflora. | Typically milder and more consistent in flavor, as beneficial bacteria are removed. |
| Associated Risk | Higher risk of pathogenic bacteria like Listeria, E. coli, and Salmonella. | Very low risk of foodborne illness. |
| Aging Requirement | US law requires aging for at least 60 days to reduce pathogen risk. | No federal aging requirement for safety; depends on cheese type. |
| Legality & Availability | Restricted or illegal in some places, but available for purchase with specific aging requirements. | Widely available and considered the standard for most commercial cheese. |
| Texture | Can be more variable and dynamic depending on aging and microflora. | Tends to be more consistent and predictable. |
Navigating the Health and Safety Landscape
The primary reason for the strict regulations surrounding unpasteurized cheese is the risk of foodborne illness. Raw milk can be a carrier for dangerous bacteria such as Listeria monocytogenes, Escherichia coli (E. coli), and Salmonella. While many artisanal raw milk cheeses are safe, particularly those aged for a long time, the risk remains higher than with pasteurized dairy products.
The aging process can help mitigate risk, as pathogens struggle to survive in the low-moisture, low-pH environment of well-aged hard cheese. This is why the US Food and Drug Administration (FDA) requires raw milk cheese to be aged for a minimum of 60 days before sale. However, soft, fresh, and semi-soft unpasteurized cheeses, with their higher moisture content, pose a greater risk. Health authorities like the Centers for Disease Control and Prevention (CDC) advise vulnerable populations—including pregnant women, older adults, and those with weakened immune systems—to avoid unpasteurized cheeses entirely.
How to Identify Unpasteurized Cheese
For consumers, identifying unpasteurized cheese primarily relies on careful reading of product labels. Regulations in many countries, including the US, mandate that products made with raw or unpasteurized milk must be clearly labeled as such. If the label does not explicitly mention that the cheese was made with raw milk, it is typically made with pasteurized milk.
When purchasing cheese from a deli or counter, it is always wise to ask the server about its milk source. For imported cheeses, particularly from Europe, raw milk versions are more common, but both pasteurized and unpasteurized varieties often exist for the same type. Always read the packaging or speak to an informed cheesemonger before making a purchase.
Conclusion
Understanding what counts as unpasteurized cheese is key for anyone concerned with food safety or interested in the nuances of artisanal flavor. Raw milk cheeses are celebrated for their complex and vibrant tastes, a direct result of the living microbes in the unheated milk. However, this artisanal quality comes with a trade-off: a higher, though manageable, risk of bacterial contamination compared to pasteurized cheeses. While strict aging requirements help ensure safety for many varieties, vulnerable groups should err on the side of caution and stick to pasteurized options. By carefully checking labels and knowing which varieties are typically raw, consumers can make informed decisions that balance flavor with safety.
