What is an example of unpasteurised cheese? The Case of Parmigiano-Reggiano

January 6, 2026 •

4 min read

Before the invention of pasteurization in the 19th century, all cheese was made with raw, or unpasteurised, milk. A prime example of unpasteurised cheese that adheres to these traditional methods today is the iconic Parmigiano-Reggiano, a hard Italian cheese celebrated for its complex flavor and meticulous aging process.

Quick Summary

Parmigiano-Reggiano is a well-known, robust example of unpasteurised cheese, deriving its complex flavor and grainy texture from traditional cheesemaking and an extensive aging period.

Key Points

Parmigiano-Reggiano: This iconic Italian hard cheese is a prime example of an unpasteurised cheese, traditionally made with raw cow's milk and aged for many months.
Complex Flavor: The use of raw milk preserves the natural microorganisms from the environment, resulting in a more complex and nuanced flavor profile compared to pasteurized cheeses.
Strict Aging Rules: In the United States, unpasteurised cheeses like Parmigiano-Reggiano must be aged for a minimum of 60 days to ensure harmful bacteria are naturally eliminated through acidity and salt content.
Historical Tradition: Before the 19th century, all cheese was unpasteurised, and many classic styles, including Gruyère, Roquefort, and Comté, were originally conceived using raw milk.
Terroir Expression: Unpasteurised cheeses often showcase a unique 'terroir'—a taste of the specific region and environmental influences where the cheese was produced.
High Standards: Responsible producers of raw milk cheese adhere to stringent quality control standards to ensure the safety and excellence of their products.

What is an example of unpasteurised cheese?

Unpasteurised cheese, also known as raw milk cheese, is crafted from milk that has not undergone the heat-treatment process of pasteurization. While this sounds like a modern-day anomaly, it's a practice with thousands of years of history and is a core component of many world-famous cheeses. The poster child for raw milk cheesemaking is often considered to be Parmigiano-Reggiano, a celebrated hard cheese from Italy known for its distinct, savory flavor.

The iconic example: Parmigiano-Reggiano

Parmigiano-Reggiano is the quintessential example of unpasteurised cheese. Produced in the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua, this protected designation of origin (DOP) cheese is made exclusively from unpasteurized cow's milk. The milk comes from cows grazing on fresh grass and hay, and the use of raw milk is fundamental to achieving its characteristic flavor profile. The cheesemaking process is highly regulated, from the grazing diet of the cows to the copper vats used for production.

The raw milk difference in cheesemaking

Raw milk contains a natural community of microorganisms, including beneficial bacteria, which are largely responsible for the complex and nuanced flavor found in cheeses like Parmigiano-Reggiano. When milk is pasteurized, these microorganisms are killed, resulting in a more predictable but sometimes less complex flavor. Raw milk cheese producers rely on the milk's natural microbiome, along with specific starter cultures, to ferment the lactose and develop the unique tastes and textures.

The traditional process for Parmigiano-Reggiano

Creating Parmigiano-Reggiano is a labor of tradition and skill that begins with the raw milk from the evening's and morning's milking.

Preparation of milk: The milk is poured into large copper vats.
Curdling: Natural whey culture and calf rennet are added to curdle the milk.
Cooking the curds: The curds are cooked and broken down into smaller pieces.
Formation: The cooked curds are formed into distinctive cheese wheels.
Brining: The wheels are salted by soaking them in a brine bath for several weeks.
Aging: The cheese is then aged for a minimum of 12 months, and often for 24 months or longer. During aging, enzymes break down proteins and fats, developing the nutty, robust, and sometimes piquant flavor.

Safety and regulations for unpasteurised cheese

While unpasteurised dairy products have often been associated with risks, regulations ensure the safety of raw milk cheese for consumers, particularly in the United States.

Aging requirements: The U.S. Food and Drug Administration (FDA) requires that raw milk cheese, whether domestic or imported, be aged for a minimum of 60 days before sale.
Hostile environment: The aging process, combined with the cheese's acidity and salt content, creates a hostile environment that naturally inhibits the growth of harmful bacteria like Listeria and E. coli.
Nutritional benefits: Supporters of raw milk cheese also point to potential health benefits, including higher levels of beneficial bacteria (probiotics) and enzymes that can aid digestion and gut health. However, some recent studies highlight potential risks associated with aging, prompting the need for additional mitigation steps in cheesemaking.

Notable raw milk cheeses besides Parmigiano-Reggiano

Beyond Parmigiano-Reggiano, the world of raw milk cheese is vast and varied. Many of these traditional cheeses are defined by the raw milk used, giving them a taste of the unique environment, or 'terroir,' from which they originate. Other examples include:

Gruyère: A hard cheese from Switzerland, it has a distinctively nutty and complex flavor profile.
Roquefort: A classic French blue cheese made from the unpasteurized milk of Lacaune ewes.
Comté: A French pressed, cooked cheese known for its unique flavors that can range from milky to fruity.
Brie de Meaux: A traditionally unpasteurised soft cheese from France that differs significantly from its pasteurised counterparts.
Farmhouse Cheddar: While most cheddar is pasteurized, authentic farmhouse versions are still made with raw milk and aged for an extended period, developing a deep, tangy character.

Raw vs. pasteurized cheese: A comparison


Feature	Unpasteurised Cheese (e.g., Parmigiano-Reggiano)	Pasteurized Cheese (e.g., standard cheddar)
Milk Treatment	Not heated above pasteurization temperature; retains natural microbes.	Heated to a specific temperature for a set time to kill bacteria.
Flavor Profile	Often more complex, nuanced, and reflective of the 'terroir'.	More predictable and milder, though still can be high quality.
Microbiome	Rich in natural enzymes and beneficial bacteria that contribute to taste and texture.	Microbes are largely eliminated, with specific starter cultures added back in.
Aging Process	In the U.S., legally requires aging for 60+ days for safety.	Can be aged for varying periods, with fewer legal aging restrictions regarding safety.
Digestion	Some find raw cheese easier to digest due to preserved natural enzymes.	Enzymes are destroyed by the heating process, potentially affecting digestibility for some.
Texture	Can range widely depending on type, from grainy and hard (Parmigiano) to soft and creamy (Brie de Meaux).	Also varied, but the texture can be different due to the lack of raw milk enzymes.

Conclusion

For those seeking a definitive answer to the question of what is an example of unpasteurised cheese?, Parmigiano-Reggiano serves as a classic and well-regulated reference point. Its production and aging process, unchanged for centuries, perfectly illustrate the art and science behind raw milk cheesemaking. While modern safety regulations, like the mandatory 60-day aging period in the U.S., ensure consumer safety, the flavor and character derived from using unpasteurised milk remain the primary draw for cheese connoisseurs worldwide. By understanding the intricacies of its creation, one can appreciate the complex and profound difference that raw milk makes. For more information on the benefits of raw dairy, you can explore resources like the articles from Bunker Hill Cheese on the topic.

Frequently Asked Questions

Yes, by its official protected designation of origin (DOP) rules, true Parmigiano-Reggiano must be made with raw, unpasteurised milk from cows following a specific diet.

Yes, legally sold unpasteurised cheese in the US is safe for consumption because it is aged for at least 60 days. This process, along with the salt and acidity, creates an environment that prevents harmful bacteria from surviving.

Unpasteurised cheeses are often described as having a more complex and robust flavor, as they retain the natural enzymes and bacteria from the raw milk. Pasteurized cheese tends to have a more uniform and milder taste.

In the United States, you can find legally aged unpasteurised cheeses at specialty cheese shops, gourmet food stores, and some supermarkets. Always read the label to confirm.

Yes, some soft cheeses are traditionally made with raw milk, such as Brie de Meaux. However, soft unpasteurised cheese may be subject to stricter regulations or import restrictions in certain countries.

Traditional farmhouse cheddar is made with raw milk and is a great example of an unpasteurised cheese. However, most mass-produced cheddar sold today is made with pasteurized milk.

Cheesemakers use raw milk to produce more complex, authentic, and regional flavors in their cheese. Many traditional cheese styles rely on the specific microbial characteristics of raw milk to achieve their intended taste and texture.