What Kind of Cheese Is Not Pasteurized?

December 6, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), all cheeses made from unpasteurized (raw) milk must be aged for at least 60 days before sale in the U.S.. This aging process naturally reduces harmful bacteria, making many raw milk cheeses a safe and flavorful choice for consumers. However, a wide range of soft, fresh cheeses are made exclusively from pasteurized milk to ensure safety.

Quick Summary

Raw milk cheeses are made with unpasteurized milk and aged for at least 60 days to kill harmful pathogens. Many famous varieties, from hard alpine cheeses to some blue cheeses, fall into this category. The regulations vary by country, but the aging process is a key factor for safety.

Key Points

Aged Hard Cheeses: Many of the most famous hard cheeses, such as Parmigiano-Reggiano and Gruyère, are traditionally made with unpasteurized milk and aged for at least 60 days.
Soft Cheeses: While some traditional soft cheeses like Brie de Meaux are unpasteurized, most fresh, soft cheeses are made with pasteurized milk to minimize health risks.
Blue Cheeses: Authentic versions of blue cheese like Roquefort are made from raw milk, often sheep's milk, and undergo a specific aging process.
60-Day Rule: In the U.S., cheeses from raw milk must be aged for a minimum of 60 days, which naturally reduces pathogenic bacteria to safer levels.
Flavor Complexity: Raw milk cheeses are prized by enthusiasts for their more complex and nuanced flavors, which are a result of the natural microbes in the milk.
Consumption Risk: Vulnerable populations, including pregnant women, young children, and the immunocompromised, are generally advised to avoid all raw milk cheeses.

Understanding Raw Milk Cheese

Raw milk cheese, also known as unpasteurized cheese, is crafted from milk that has not undergone the pasteurization process. Pasteurization is the process of heating milk to a specific temperature for a set period to kill potentially harmful bacteria, such as Listeria, Salmonella, and E. coli. For cheesemakers, using raw milk is often a way to preserve the unique microbial flora of the milk, which can contribute to more complex and distinct flavors in the finished product.

However, due to the risk of foodborne illnesses, the production and sale of raw milk cheese are strictly regulated in many parts of the world. In the United States, for instance, federal law prohibits the interstate sale of any cheese made from unpasteurized milk unless it has been aged for a minimum of 60 days. This aging period, combined with the natural acidity and salt content of the cheese, creates an environment where most dangerous bacteria cannot survive. The regulations for raw milk cheese vary in other countries, with some nations having different standards or no restrictions at all.

Popular Unpasteurized Cheeses

Many of the world's most renowned cheeses are traditionally made with raw milk. These varieties often benefit from the complex flavors that raw milk's natural enzymes and bacteria provide. When shopping, it's always wise to check the label or ask your cheesemonger, as some brands produce both pasteurized and unpasteurized versions to cater to different markets.

Hard and Semi-Hard Cheeses

Parmigiano-Reggiano: This famous Italian hard cheese is a prime example, with Italian law mandating the use of unpasteurized milk for its production. It is aged for at least 12 months, and often longer, developing its characteristic nutty and savory flavor.
Gruyère: A classic Swiss alpine cheese, Gruyère is traditionally made with raw cow's milk and aged for many months in caves, which is crucial to its flavor profile.
Comte: From the Jura Massif region of France, Comté is made with raw milk and aged for a minimum of 4 months, though some are aged for 24 months or more.
Aged Cheddar: While many commercial cheddars are pasteurized, high-quality, artisanal cheddars like Westcombe and Hafod are often made with raw milk and aged for significant periods.

Blue and Semi-Soft Cheeses

Roquefort: One of France's most iconic blue cheeses, Roquefort is made exclusively from unpasteurized sheep's milk.
Morbier: This French semi-soft cheese, known for its distinctive layer of ash, is also traditionally made with raw milk.
Brie de Meaux: A classic Brie variety from France, this soft cheese is traditionally unpasteurized. Many Brie cheeses available commercially are pasteurized, so seeking out the authentic AOC version is key.
Raclette: Both Swiss and French varieties of this meltable cheese are commonly made with unpasteurized milk.

Comparison: Raw vs. Pasteurized Cheeses


Feature	Raw Milk Cheeses	Pasteurized Milk Cheeses
Flavor Complexity	Often more complex, nuanced, and richer due to natural milk enzymes and bacteria.	Generally milder, with a more consistent and predictable flavor profile.
Food Safety	Low risk for aged varieties (60+ days) due to aging process; higher risk for young or fresh varieties.	Very low risk of harmful bacteria due to heat treatment during production.
Texture	Can exhibit a broader range of textures, with unique characteristics influenced by the raw milk's composition.	Tends to have a more uniform and consistent texture across batches.
Legality	Heavily regulated in many countries; must be aged a minimum of 60 days for sale in the U.S..	Few restrictions, widely available and suitable for all consumers.
Target Consumer	Cheese connoisseurs, gastronomes, and those seeking authentic, traditional flavors.	General consumers, pregnant women, children, and immunocompromised individuals.

Important Considerations for Consumption

While aged raw milk cheeses are generally considered safe for most people, certain demographics should exercise caution. Pregnant women, the elderly, young children, and individuals with compromised immune systems are advised by health organizations like the CDC and FDA to avoid all raw milk products, including aged cheese. This is because even with aging, there is a small, residual risk of pathogenic bacteria that could be especially dangerous for these vulnerable groups.

For those who prefer not to consume raw milk products, excellent pasteurized alternatives exist for nearly every type of cheese. It is also important to note that cooking raw milk cheese (such as in a fondue or baked dish) to a high enough internal temperature will effectively kill any harmful bacteria. Always read labels carefully and, when in doubt, speak to a knowledgeable cheesemonger about the origin and production methods of the cheese.

Conclusion

The world of cheese offers a diverse palette of flavors, and unpasteurized varieties play a significant role in this culinary landscape. From the nutty, crystalline texture of Parmigiano-Reggiano to the pungent bite of Roquefort, these cheeses are valued for their traditional methods and complex taste. By understanding the aging requirements and safety considerations, particularly for sensitive individuals, consumers can confidently explore the rich traditions of raw milk cheesemaking. While pasteurized options provide a consistently safe choice for all, the unique characteristics of unpasteurized cheeses continue to be cherished by many. For further information on the specific regulations governing raw milk products, consult the FDA's official guidance.

Frequently Asked Questions

Traditional European soft cheeses like Brie de Meaux and some authentic versions of Camembert and Morbier are not pasteurized. However, it is crucial to check the product label, as many commercial versions are made with pasteurized milk.

Yes, you can buy unpasteurized cheese in the United States, but federal law requires it to be aged for a minimum of 60 days before sale. This applies to both domestic and imported cheeses.

For healthy adults, aged raw milk cheese is generally considered low-risk due to the aging process. However, health organizations advise vulnerable groups, such as pregnant women and the immunocompromised, to avoid it entirely due to the small, residual risk of harmful bacteria.

The cheese's label should state whether it was made with 'raw milk' or 'unpasteurized milk'. If you are unsure, ask the cheesemonger or check with the manufacturer directly. The 60-day aging rule only applies to raw milk products.

Yes, cooking raw milk cheese until it reaches a high internal temperature (165°F or steaming hot) will kill any potentially harmful bacteria, making it safe for everyone to consume.

The primary difference lies in the milk's processing. Raw milk cheese uses unheated milk, preserving natural enzymes and microbes that contribute to a more complex flavor. Pasteurized cheese uses heat-treated milk, which kills bacteria and results in a milder, more consistent flavor.

No. While many traditional or artisanal cheeses are made with raw milk to capture specific flavors, many high-quality, small-batch cheesemakers use pasteurized milk. The method depends on the cheese style, tradition, and safety requirements.

Advocates of raw milk cheese believe it offers a more complex and authentic flavor profile. The natural bacteria and enzymes in the raw milk interact during aging to create unique aromas and tastes that are not present in pasteurized versions.